6种鱼类鱼汤中脂肪酸组成和挥发性风味物质比较

Comparative of fatty acid composition and volatile flavor compounds in fish soups made from 6 kinds of fishes

中文关键词:  鱼类  鱼汤  脂肪酸  挥发性风味物质

英文关键词:fish  fish soup  fatty acid  volatile flavor compounds

中文摘要:

      目的 探究6种不同鱼类脂肪酸组成, 及其鱼汤中挥发性风味物质的差异与联系。方法 分别采用气相色谱法和气相色谱-质谱法, 对鳙鱼、鲫鱼、鳊鱼、黄鱼、三文鱼、鳕鱼6种鱼类鱼肉脂肪酸组成与鱼汤中的挥发性风味物质进行测定与对比。结果 在6种鱼肉中共检测出20种脂肪酸, 鳙鱼、鲫鱼、鳊鱼与三文鱼中主要含有棕榈酸、油酸和亚油酸, 相比于这4种鱼, 鳕鱼和黄鱼中的ω-3多不饱和脂肪酸(polyunsaturated fatty acid, PUFA)含量较高, 而亚油酸含量较少。在鱼汤中共检测出挥发性风味物质72种, 鱼汤的挥发性风味物质中均以萜类、醛类、醇类、烃类为主, 淡水鱼的挥发性风味物质中醇类与醛类含量均高于海水鱼。结论 黄鱼与淡水鱼脂肪酸组成接近, 鳕鱼和黄鱼的ω-3 PUFA含量较高, 脂肪酸组成对醛、醇、酮等风味影响较大, 不同鱼制备的鱼汤中脂肪氧化型风味存在较大差异。

英文摘要:

      Objective To explore the fatty acid composition of 6 kinds of different fish, and explore the differences and relationships of volatile flavor substances in fish soup. Methods The fatty acid compositions of 6 kinds of fish, including Parabramis pekinensis, Carassius auratus, Aristichthys nobilis, Larimichthys crocea, Oncorhynchus, Gadus macrocephalus, and the volatile flavor substances in fish soup were determined and compared by gas chromatography and gas chromatography-mass spectrometry, respectively. Results A total of 20 kinds of fatty acids were detected in 6 kinds of fish, Parabramis pekinensis, Carassius auratus, Aristichthys nobilis, Oncorhynchus, mainly contained palmitic acid, oleic acid and linoleic acid, compared with these 4 kinds of fish, Gadus macrocephalus and Larimichthys crocea had higher content of ω-3 polyunsaturated fatty acids (PUFA), and less linoleic acid. A total of 72 kinds of volatile flavor compounds were detected in fish soups, the volatile flavor compounds in fish soups were mainly terpenoids, aldehydes, alcohols and hydrocarbons, the content of alcohols and aldehydes in the volatile flavor compounds of freshwater fish were higher than those of seawater fish. Conclusion The fatty acid composition of yellow croaker is similar with freshwater fish, and Oncorhynchus and Gadus macrocephalus have higher content of ω-3 PUFA, and the composition of fatty acids has a great influence on the flavor of aldehydes, alcohols and ketones, and there is a great difference in the flavor of lipid oxidation in fish soup prepared by different fish.