原料对预制烤鱼挥发性成分的影响

目的:比较不同原料对预制烤鱼挥发性风味物质的影响。方法:采用顶空固相微萃取与气相色谱质谱联用技术（Headspace-solid phase microextraction-gas chromatography mass spectrometry，HS-SPME-GC-MS）对不同原料烤鱼挥发性风味物质进行分析。结果:6种烤鱼挥发性物质种类、相对含量及关键风味物质存在一定共性和差异。罗非鱼、草鱼、鲤鱼、鲫鱼、钳鱼及武昌鱼分别鉴定出31、29、27、33、28和30种挥发性化合物，主要以醛类、酮类、醇类、烃类等物质为主，共有的关键风味物质有壬醛、1-辛烯-3-醇、己醛、2-戊基呋喃和4-烯丙基-2-甲氧基苯酚。主成分分析法提取5个主成分，采用正交偏最小二乘判别分析构建模型，并筛选出24种潜在差异性挥发物。通过聚类结果分析，6组烤鱼样品聚类较好，鲤鱼和草鱼挥发性成分相似，钳鱼、武昌鱼与鲫鱼较为相近，罗非鱼与之差异较大。结论:6种不同原料预制烤鱼挥发性成分的差异分析，为淡水鱼资源利用、预制烤鱼品类的多样化开发提供参考。

Effects of Fish Species on the Volatile Components of Pre-cooked Roast Fish

Objective: This study was aimed to compare the effects of different raw fishes on the volatile flavor substances of pre-cooked roast fish. Methods: Headspace-solid phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile flavor substances. Results: The similarities and differences were found in the types, relative contents and key flavor substances of the six grilled fish species. Besides, the 31, 29, 27, 33, 28 and 30 kinds of volatile compounds were identified in tilapia, grass carp, common carp, crucian carp, pincer fish and Wuchang fish, respectively, including aldehydes, ketones, alcohols and hydrocarbons. The common key flavor substances were nonanal, 1-octen-3-ol, hexanal, 2-pentylfuran and 4-allyl-2-methoxyphenol. The five principal components were extracted by principal component analysis, and 24 potential differential volatiles were screened out by model construction via the orthogonal partial least squares discriminant. The cluster analysis revealed that the results of the six kinds of grilled fish were well clustered, and the volatile components of common carp were similar to grass carp, and were close to pincer fish, Wuchang fish and crucian carp, but far from tilapia. Conclusion: The analysis of the differences in volatile components of six species of pre-cooked roast fishes provides a reference for the utilization of freshwater fish resources and the diversified development of pre-cooked roast fish.