| 虎纹蛙肌肉挥发性成分和脂肪酸分析 |
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| 引用本文： | 夏明明,邵晨,刘源. 虎纹蛙肌肉挥发性成分和脂肪酸分析[J]. 食品科学, 2011, 32(6): 217-220. DOI: 10.7506/spkx1002-6630-201106050 |
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| 作者姓名： | 夏明明 邵晨 刘源 |
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| 作者单位： | 1.浙江师范大学生态研究所 2.上海海洋大学食品学院 |
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| 基金项目： | 浙江省自然科学基金项目(Y506234); 浙江省科技计划重点项目(2008C22057) |
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| 摘 要： | 对虎纹蛙肌肉中的挥发性成分和脂肪酸分别进行测定。采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析虎纹蛙肌肉中的挥发性成分。结果共鉴定出36种成分，其中醛类化合物有15种，且含量最高，占挥发性成分总量的68.76%；己醛、(Z)-4-庚烯醛、(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇和2,3-戊二酮等可能对虎纹蛙肉的整体风味贡献较大；虎纹蛙肌肉脂肪酸主要由不饱和脂肪酸(UFA)组成，占脂肪酸总量的72.89%；在日常饮食中，虎纹蛙肉为n-3多不饱和脂肪酸(n-3 PUFA)较为丰富的食物资源；亚麻酸(C18:3 n-3，ALA)、二十碳五烯酸(C20:5 n-3，EPA)和二十二碳六烯酸(C22:6 n-3，DHA)为主要的n-3 PUFA。UFA为虎纹蛙肉的重要风味前体物质。
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| 关 键 词： | 虎纹蛙 挥发性成分 脂肪酸 顶空固相微萃取 气相色谱-质谱联用 |
| 收稿时间： | 2010-04-23 |
Analysis of Volatile Components and Fatty Acids in Tiger Frog (Hoplobatrachus rugulosus) |
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| XIA Ming-ming,SHAO Chen,LIU Yuan. Analysis of Volatile Components and Fatty Acids in Tiger Frog (Hoplobatrachus rugulosus)[J]. Food Science, 2011, 32(6): 217-220. DOI: 10.7506/spkx1002-6630-201106050 |
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| Authors: | XIA Ming-ming SHAO Chen LIU Yuan |
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| Affiliation: | 1. Institute of Ecology, Zhejiang Normal University, Jinhua 321004, China；2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | The volatile components and fatty acids in tiger frog meat were analyzed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).Results indicated that 36 volatile compounds were isolated and identified,which included 15 aldehydes with the highest content and were accounted for 68.76% of total volatile components.Hexanal,(Z)-4-heptenal,(E,Z)-2,4-decadienal,(E,E)-2,4-decadienal,1-octen-3-ol and 2,3-pentanedione made the great contribution to the total flavor... |
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| Keywords: | tiger frog volatile compounds fatty acids headspace-solid phase microextraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS) |
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