摘要
通过电子鼻技术和固相微萃取(SPME)结合GC-MS研究了漂洗过程中草鱼鱼糜挥发性成分的变化,通过电子鼻检测分析,能较好地判别出精滤后鱼糜与漂洗后鱼糜间、一次漂洗与两次或三次漂洗间鱼糜挥发性成分的差别,而二次漂洗与三次漂洗间鱼糜的挥发性成分差异无法明显判别;固相微萃取技术的使用中,萃取头有效地吸附了鱼糜中的挥发性成分,经NIST质谱数据库检索和文献对照,精滤后鱼糜、一次漂洗、两次漂洗、三次漂洗后鱼糜分别确定25、23、10和10种挥发性成分,均以挥发性羰基化合物和醇类为主,其相对百分含量分别为94·76%、93·03%、89·32%和92·03%。通过电子鼻和GC-MS实验结果可以推断漂洗对草鱼鱼糜的挥发性成分有显著的影响,但是两次和三次漂洗间无显著差异。
In this paper,the volatile compounds in grass carp surimi were identified by electronic nose and SPME- GC-MS.The results showed that electronic nose could discriminate washed surimi and unwashed surimi, but it could not discriminate surimi washed two or three times. The extraction and chromatography conditions were optimized with compared some common analysis in fish meat volatiles, and SPME was effective to analysis of the volatiles in surimi.There are 25,23,10 and 10 kinds of volatile compounds in fish meat,washed one times,washed two times and washed three times, respectively.Among these compounds, most of them were volatile carbonyl compounds and alcohols,the respective relative contents are 94.76% ,93.03%,89.32% and 92.03%.The essential rinse has the significance difference to volatile compounds of grass carp surimi, but between washed two and three times have no significance difference.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期376-379,384,共5页
Science and Technology of Food Industry
基金
高等学校博士学科点专项基金资助(20070264003)
