新鲜海鳗呈味物质及其挥发性风味物质分析

对新鲜海鳗肌肉的一般营养成分、脂肪酸组成、游离氨基酸、ATP(腺苷三磷酸)及其关联物、挥发性风味成分进行测定，以分析海鳗的营养及风味特性。结果表明：海鳗肌肉中不饱和脂肪酸占总脂肪酸含量的65.41%，其中多不饱和脂肪酸占23.63%，DHA(二十二碳六烯酸)和EPA(二十碳五烯酸)含量较高；甘氨酸、赖氨酸和丙氨酸为主要的游离氨基酸，含量分别为2.41、1.50g/kg 和0.89g/kg；IMP(肌苷酸)对海鳗的鲜味有很大贡献，在新鲜海鳗肉中的含量高达7.15μmol/g；海鳗肌肉挥发性风味成分中含量最高的是烷烃类化合物，对鳗肉嗅感起作用的主要是醛类、酮类和含硫化合物。

Analysis of Nutritional and Flavor Compounds in Fresh Muraenesox cinereus Muscle

To study the nutritional and flavor characteristics of Muraenesox cinereus, the general nutrients, fatty acids, free amino acids, ATP, ATP-related compounds and volatile components in the muscle of fresh M.cinereus were determined by GCMS. The results showed as follows: 1) In the total fatty acids, the unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) accounted for 65.41% and 23.63%, respectively. The muscle of M.cinereus was abundant in DHA and EPA; 2) The free amino acids in fresh M.cinereus included mainly Gly, Lys and Ala, and their contents were 2.41, 1.50 g/kg and 0.89 g/kg, respectively; 3) IMP played an important role in the delicious taste of M.cinereus, and its content was up to 7.15μmol/g; and 4) Hydrocarbon compounds took the largest percentage in the volatile compounds of M.cinereus, but aldehydes, ketones and sulfur compounds contributed the smell characteristics of M.cinereus.