斑点叉尾鮰鱼头水解物的风味成分分析

对斑点叉尾鮰鱼头和鱼头酶解物干燥粉的风味成分进行了分析和比较,研究结果表明,斑点叉尾鮰鱼头和鱼头酶解物中都含有丰富的氨基酸和核苷酸。相对于新鲜的斑点叉尾鮰鱼头,鱼头酶解物中的风味氨基酸、游离氨基酸和核苷酸的含量都更高。斑点叉尾鮰鱼头酶解物中含有对风味贡献比较大的钾、钙、钠、镁等无机元素,而有害的铅、汞等重金属元素的含量均低于国家标准规定。对新鲜的斑点叉尾鮰鱼头、鱼头酶解物的挥发性风味成分分析结果表明,鱼头在酶解时产生了大量风味物质。在斑点叉尾鮰鱼头酶解物检测发现34种挥发性成分,其中呈现风味的主要成分之一杂环类化合物含量达到85.09%,使得鱼头酶解物干燥粉具有远高于新鲜鱼头的浓郁鱼香味。此实验结论可为斑点叉尾鮰鱼头的利用提供一定理论依据。

Analysis on flavor compounds of hydrolysate of channel catfish head

Channel catfish head was hydrolyzed to prepare seasoning,and then the flavor compounds of this seasoning were analyzed.The results showed that the hydrolysate had more rich compositions of free amino acids,nucleotide than those in fresh channel catfish head.A plentiful of Na+,K+,Ca2+ and Mg2+ which were related to flavor were found in hydrolysate.Only a little Pb2+and Hg2+ were found in hydrolysate,and the contents of that were safe.In addition,the powder of hydrolysate showed a strong smell of cooked fish.A total of 34 volatile compounds extracted using SPME methods were detected in the powder of hydrolysate,and the content of heterocyclic compound in which was 85.09%.This led to the suggestion that the hydrolysates from channel catfish heads could be used in food or feed industry as flavoring.