罗非鱼酶解液中挥发性成分分析

采用顶空- 固相微萃取(HS-SPME)技术结合气相色谱- 质谱联用(GC-MS)对罗非鱼蛋白酶酶解液中挥发性成分进行研究，优化顶空固相微萃取的条件，并对挥发性成分进行鉴定和分析。结果表明最佳萃取条件为样品中添加30g/100mL 氯化钠，采用以聚二甲基硅氧烷/ 二乙烯基苯(PDMS/DVB)为涂层的萃取头在60℃条件下搅拌萃取40min。实验共鉴定出69种挥发性物质，其中与罗非鱼酶解液气味相关的成分主要是相对分子质量为80～200的C6～C9 挥发性羰基化合物、醇类和含氮类物质，这些挥发性成分的协同作用构成了酶解液的特征风味。

Analysis of Volatile Components in Tilapia (Oreochromus niloticus) Enzymatic Hydrolysates

Headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GCMS) was used to analyze the volatile compounds in alcalase hydrolyzed tilapia meat. The optimization of HS-SPME conditions was conducted. The optimal HS-SPME extraction conditions were addition of sodium chloride to samples at a levels of 30 g/100 mL and subsequent extraction using a polydimethylsiloxane/divinylbenzene (PDMS/DVB) coated fiber at 60 ℃ for 40 min with stirring. Totally 69 volatile compounds were identified and the predominant flavor compounds were C6 to C9 volatile carbonyl compounds, alcohols or nitrogen-containing substances, whose molecular weights distribution were in the range of 80 to 200. All of these compounds showed synergistic effect on the formation of special flavor in tilapia enzymatic hydrolysates.