0 ℃贮藏大口黑鲈的挥发性成分分析

Analysis of volatile components in micropterus salmoides stored at 0 ℃

中文关键词:  大口黑鲈  贮藏  挥发性成分

英文关键词:micropterus salmoides  store  volatile component

中文摘要:

      目的 采用气相色谱-质谱联用仪(gas chromatography-mass spectrometer, GC-MS)测定0 ℃贮藏大口黑鲈的挥发性成分。方法 将鱼肉样品采用空气包装置于0 ℃贮藏, 运用GC-MS 技术测定其在第9 d 与15 d时的挥发性成分, 并对三甲胺含量进行定量分析。结果 对大口黑鲈进行分析, 共分离鉴定出53 种挥发性成分, 新鲜大口黑鲈未检测出三甲胺, 挥发性成分主要为烃类(66.14%), 其次为醇类(17.22%)与醛类(11.20%)。醇类、烃类与含硫化合物为冷藏9 d 大口黑鲈的主要挥发性成分, 其相对百分含量分别为36.99%、28.58%、13.93%, 三甲胺含量为779.56 μg/g。冷藏15 d 时大口黑鲈的三甲胺含量为1614.69 μg/g, 其挥发性成分主要为烃类(38.62%)、含硫化合物(17.40%)、醛类(13.98%)与醇类(13.21%)。新鲜大口黑鲈与0 ℃贮藏9、15 d 大口黑鲈共有的挥发性成分有11 种, 以醛类、醇类、酮类、烃类、含硫化合物为主。结论 大口鲈鱼在0 ℃贮藏过程中, 其挥发性成分含量变化明显, 逐渐产生的三甲胺、烃类、含硫化合物、醇类与醛类化合物使鱼体产生不良气味。

英文摘要:

      Objective To determine the volatile components of micropterus salmoides storaged at 0 ℃ by gas chromatography-mass spectrometer (GC-MS). Methods Micropterus salmoides were stored in air package at 0 ℃.The volatile components were determined by GC-MS at 9 d and 15 d, and the content of trimethylamine were quantitatively analyzed. Results A total of 53 volatile compounds were isolated and identified from micropterus salmoides. Trimethylamine was not detected in fresh micropterus salmoides, and the volatile components were mainly hydrocarbons(66.14%), alcohols(17.22%) and aldehydes(11.20%). Alcohols, hydrocarbons and sulfur-containing compounds were the main volatile components in micropterus salmoides at 9 d in refrigeration, the relative percentage were 36.99%, 28.58%, 13.93%, and the content of trimethylamine was 779.56 μg/g. The content of trimethylamine in micropterus salmoides at 15 d in refrigeration was 1614.69 g/g, and the volatile components were mainly hydrocarbons (38.62%), sulfur compounds (17.40%), aldehydes (13.98%) and alcohols (13.21%). There were 11 volatile compounds in 3 different periods of micropterus salmoides, and the main components were aldehydes, alcohols, ketones, hydrocarbons and sulfur compounds. Conclusion The contents of volatile components in micropterus salmoides changed obviously during the storage at 0 ℃. Trimethylamine, hydrocarbons,sulfur compounds, alcohols and aldehydes gradually produced the undesirable fish odour.