太湖白鱼肌肉的营养及风味研究
Study on nutritional composition and flavor of white fish flesh
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摘要: 本文对太湖白鱼肉的基本营养成分进行了分析,并利用固相微萃取和气质联用法分析了太湖白鱼肌肉的挥发性成分。结果表明,太湖白鱼蛋白质和脂肪含量丰富,肌肉内必需氨基酸含量高,达到41.5%。太湖白鱼肌肉内含有大量呈味氨基酸,如甘氨酸、丙氨酸和脯氨酸等,达到氨基酸总量的46.2%;同时,其肌肉内的5’-肌苷酸、5’-鸟苷酸以及对风味有益的金属离子Na+、K+、Ca2+和Mg2+等含量也十分丰富,这些物质均为太湖白鱼的非挥发性风味做出了贡献。同时,研究发现新鲜太湖白鱼肌肉的挥发性成分中含有26种,包括丰富的醇类（54.12%）、醛类（4%）及酮类（10.61%）物质,这些成分共同作用构成了太湖白鱼肌肉的香气成分。Abstract: Nutritional composition of white fish flesh were studied,and the volatile flavor components were analyzed by headspace solid phase micro extraction( HS- SPME) combined GC- MS. The results showed that the meat of white fish was rich in protein,fat and essential amino acids( 41.5% of total amino acids). The white fish meat contained large amount of flavor amino acids( 46.2% of total amino acids),inosinic acid,guanylic acid,as well as plenty of metal ions,such as Na+、K+、Ca2 +and Mg2 +. Meanwhile,the results showed the 26 volatile flavor components were found in white fish meat,such as alcohols( 54.12%),aldehydes( 4%),ketones( 10.61%),which constituted the muscle aroma components.
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