| HS-SPME-GC-MS技术对冷藏鲢鱼片挥发性成分变化的分析 |
| |
| 引用本文： | 张慧芳,李婷婷,晋高伟,陈 思,励建荣,陈 颖,李敏镇.HS-SPME-GC-MS技术对冷藏鲢鱼片挥发性成分变化的分析[J].食品科学,2014,35(24):130-135. |
| |
| 作者姓名： | 张慧芳 李婷婷 晋高伟 陈 思 励建荣 陈 颖 李敏镇 |
| |
| 作者单位： | 1.渤海大学食品科学研究院，辽宁省食品安全重点实验室，辽宁 锦州 121013；
2.大连民族学院生命科学学院，辽宁 大连 116600；3.中国检验检疫科学研究院，北京 100123；
4.鞍山嘉鲜农业发展有限公司，辽宁 鞍山 114100 |
| |
| 基金项目： | 国家自然科学基金青年科学基金项目（31301572）；“十二五”国家科技支撑计划项目（2012BAD29B06）；
2014年度高等学校博士学科点专项科研基金项目（20113326130001） |
| |
| 摘 要： | 以白鲢鱼片为研究对象，测定其菌落总数和挥发性盐基氮（total volatile basic nitrogen，TVB-N）值在4 ℃冷藏过程中的变化，并采用顶空固相微萃取-气相色谱-质谱联用技术，研究白鲢鱼片在4 ℃冷藏的过程中挥发性成分的变化。结果表明，菌落总数和TVB-N值随着贮藏时间的延长呈现不同趋势的增长，贮藏12 d时超过一级鲜度限值。顶空固相微萃取-气相色谱-质谱联用法共检测出82 种挥发性成分，主要为醛类、酮类、醇类和烃类（烷烃、烯烃、芳香烃）物质。冷藏期间鲢鱼片挥发性成分中的醛酮类物质含量逐渐增加，烃类物质含量不断减少，醇类物质含量则呈先降低后增加的趋势，第6天时含量最低。杂环类物质在第9天被检出且有增高的趋势。第9、12天的冷藏鲢鱼鱼片挥发性成分变化较大，是其新鲜度变化的拐点。
|
| 关 键 词： | 固相微萃取 气相色谱-质谱联用 鲢鱼片 挥发性成分 |
Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry |
| |
| ZHANG Hui-fang,LI Ting-ting,JIN Gao-wei,CHEN Si,LI Jian-rong,CHEN Ying,LI Min-zhen.Volatile Component Change in Sliver Carp Slices during Cold Storage Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry[J].Food Science,2014,35(24):130-135. |
| |
| Authors: | ZHANG Hui-fang LI Ting-ting JIN Gao-wei CHEN Si LI Jian-rong CHEN Ying LI Min-zhen |
| |
| Affiliation: | 1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China;
2. College of Life Science, Dalian Nationalities University, Dalian 116600, China;
3. Chinese Academy of Inspection and Quarantine, Beijing 100123, China;
4. Anshan Jiaxian Agricultural Development Co. Ltd., Anshan 114100, China |
| |
| Abstract: | Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of sliver carp slices during
storage at 4 ℃ were measured, and changes in the volatile compound profile were also investigated by headspace solidphase
microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). Both TVC and TVB-N
increased significantly with the extension of storage time, reaching a level exceeding the threshold representing the first
grade of freshness after 12 days. Totally 82 volatile components were detected in sliver carp slices, mainly including
aldehydes, ketones, alcohols and hydrocarbons. The contents of volatile aldehydes and ketones in sliver carp slices increased
during cold storage, while hydrocarbons decreased gradually. Alcohols decreased to their minimum values on the 6th day and
then increased, while heterocyclic compounds were detectable on the 9th day and later revealed a gradual increase. Obvious
changes in the volatile components were observed on the 9th and 12th day, representing the inflection points for the freshness
of sliver carp slices during cold storage. |
| |
| Keywords: | solid phase micro-extraction gas chromatography-mass spectrometry sliver carp slices volatile components |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
