不同方法提取的花生油对煎炸三文鱼风味成分的影响

本实验目的是研究花生油对煎炸三文鱼风味的影响,采用顶空固相微萃取-气相色谱质谱联用(HS-SPME-GC-MS)技术,比较用水媒法和压榨法得到的6种花生油煎炸三文鱼后对其挥发性风味组分的影响。结果表明:经6种花生油煎炸后,三文鱼中的挥发性风味物质均明显增多,共检测出87种挥发性物质,主要为醛类、醇类和烃类(烷烃、烯烃、芳香烃),以及含氮杂环吡嗪类等。其中醛类数量增加最为明显,其次是醇类物质。而烃类物质种类数量变化不大,但6种样品中烃类物质的相对含量平均下降了60.41%。6种花生油煎炸后的挥发性成分中均检测到吡嗪类化合物。利用富含吡嗪类化合物的花生油煎炸三文鱼时,由于其本身带有的吡嗪类化合物易挥发,大部分在高温煎炸过程中损失,并不能赋予煎炸三文鱼特殊的烤花生风味。两种提取方法得到的6种花生油,煎炸三文鱼时得到的主体挥发性物质种类及其相对含量相似,差别较小。

Effect on Volatile Components of Frying Salmon Fillets by Using Peanut Oil from Serval Extraction Methods

Researched contents included volatile components of fried salmon with different peanut oils which were prepared by aqueous medium extraction processing and screw pressing. The volatile components of different peanut oil fried salmon fillets were determined and compared by using headspace solid-phase micro extraction gas chromatography mass spectrometry (HS-SPME/GC-MS). The result showed that the amount of total volatile components of fried salmon fillets was significantly increased. Eighty-seven types of volatile components were determined and it was mainly consisted of aldehydes, alcohols and hydrocarbons (alkanes, alkenesand aromatics) and pyrazines. The types of aldehydes had the greatest increase in all the volatile components, flowed by alcohols. Although there was little change in types of hydrocarbons, their total relative content surprisingly reduced 60.41% of their original content (control group). Pyrazines components were found in all the fried salmon fillet samples. The peanut oil which was full of pyrazines components may not retain its unique flavors of roasted peanuts to the fried salmon fillets due to their more volatile attribute. The main types and contents of volatile components of 6 peanut oil fried salmon fillet samples were similar.