作　　者： ; ; ; ; ; (崔方超）; (李敏镇）;

机构地区： 渤海大学化学化工与食品安全学院

出　　处： 《食品科学》 2014年第20期126-130,共5页

摘　　要： 采用柠檬酸、碳酸氢钠、酵母3种脱腥剂对草鱼鱼肉进行脱腥处理,通过电子鼻和顶空固相微萃取-气相色谱-质谱联用技术对未经处理的鱼肉与不同脱腥剂处理的鱼肉的挥发性成分进行分析和鉴定。结果表明,电子鼻能够较好区分未经脱腥处理及不同脱腥剂处理的鱼肉样品的风味。主成分分析显示各个样品间差异明显,电子鼻区分度良好。采用气相色谱-质谱法在脱腥前、柠檬酸处理、碳酸氢钠处理和酵母处理的鱼肉样品中分别检测出35、20、21种和29种挥发性物质。经3种脱腥剂处理的鱼肉样品的挥发性成分均呈现减少趋势,其中柠檬酸处理鱼肉中挥发性成分的数量和峰面积减少最为显著,其次为碳酸氢钠及酵母。这一结果与电子鼻分析结果相一致。 Grass carp muscles were deodorized by using citric acid, yeast or NaHCO3. The volatile compounds in undeodorized and deodorized fish meats were identified by electronic nose and head-space solid-phase microextraction coupled with gas chromatography and mass spectrometry (HS-SPME-GC-MS). The results revealed that electronic nose could discriminate among undeodorized and deodorized fish meats by flavor characteristics. Principal component analysis (PCA) showed that the apparent difference among undeodorized and deodorized samples could be well discriminated by electronic nose. Meanwhile, GC-MS analysis showed that 35, 20, 21, and 29 volatile compounds were identified in fresh meat and samples deodorized with citric acid, NaHCO3 and yeast, respectively. Moreover, the deodorized samples were less rich in volatile compounds, and citric acid resulted in the most significant reduction in the number of volatile compounds and peak area, followed in decreasing order by NaHCO3 and yeast. The GC-MS results were consistent with those from electronic nose.

关 键 词： 电子鼻 气相色谱 质谱法 顶空固相微萃取 草鱼 脱腥

领　　域： [轻工技术与工程] [轻工技术与工程]