作　　者： ; (平野敏行）; (等）;

机构地区： 湛江海洋大学食品科技学院食品科学工程系

出　　处： 《水产学报》 2000年第4期354-358,共5页

摘　　要： 新鲜鲫具有以草腥味、泥土味等混合的气味 ,其强度以内脏最强 ,皮次之 ,肌肉最弱。采用GC -嗅觉感官试验和GC -MS鉴定分析结果表明 :同鲫特征气味最为相关的成分为己醛 ;其他相关物质有 1-戊烯 - 3 -酮、2 ,3-戊二酮、1-戊烯 - 3-醇、反 - 2 ,顺 - 4-庚二烯醛、1-辛烯 - 3-醇、1,5 -辛二烯 - 3 -醇等C5～C8的羰基化合物和醇类。鲫的鱼皮和鳃的粗酶液中存在着类脂肪氧合酶活性 ,由底物花生四烯酸生成 3种C8挥发性成分。 Volatile compounds collected into Tenax TA from fresh uncooked crucian carp (Carassins auratus) were analyzed by GC sniffing and identified by GC MS.The experimental result showed that the specific grassy and earthy odor of fish was correlated with the following C 5-C 8 carbonyls and alcohols: 1 penten 3 one, 2,3 petanedione, 1 penten 3 ol, hexanal, (E, Z) 2, 4 heptadienal, 1 octen 3 ol, 1, 5 octadien 3 ol et al. Among these compounds, hexanal was found to make the most important contribution to the odor of crucian carp. On the other hand, the activity of a lipoxygenase like enzyme was found in the skin and gill of crucian carp. The crude skin enzyme exhibited activity on arachidonic acid, resulting in three C 8 compounds.

关 键 词： 鲫鱼 挥发性成分 鱼腥味 气味成分

领　　域： [生物学] [轻工技术与工程] [轻工技术与工程]