养殖暗纹东方鲀蒸制鱼肝中特征气味物质的鉴定

秦晓; 王锡昌; 陶宁萍

doi:10.13386/j.issn1002-0306.2015.14.003

养殖暗纹东方鲀蒸制鱼肝中特征气味物质的鉴定

Characterization of odor-active compounds in steamed liver of farmed puffer fish(Takifugu obscurus)

摘要

摘要: 通过比较同时蒸馏萃取法（SDE）和固相萃取整体捕集法（MMSE）对暗纹东方鲀鱼肝的挥发性物质的提取效果,选用固相萃取整体捕集技术（MMSE）,结合气质联用技术（GC-MS）和气相色谱-嗅闻技术（GC-O）对其挥发性风味物质组成、含量以及主体风味物质进行定性、定量分析。共鉴定出63种挥发性风味成分,其中醛类10种,含氮含硫化合物14种,酮类5种,醇类5种,芳香族11种,烷烃类15种,酸类1种,酯类2种。进一步分析表明,共8种物质对养殖暗纹东方鲀蒸制鱼肝的挥发性风味有较大贡献,分别是1-戊烯-3-醇、1-戊烯-3-酮、2-乙基呋喃、异戊酸、1,3-辛二烯、苯乙烯、2-乙基吡啶和苯甲醛。MMSE-GC-MS结合GC-O来分析养殖暗纹东方鲀蒸制鱼肝的风味是非常便捷和高效的,并且为开发产品提供基础数据。

Abstract: Simultaneous distillation-extraction(SDE) and monolithic material sorptive extraction(MMSE) were applied for the extraction of volatile compounds from heated obscure puffer(Takifugu obscurus) liver and their effects were compared. MMSE combined GC-MS and GC-O was employed to analyze the volatile compounds in obscure puffer liver. Total 63 volatile compounds were identified,including 10 aldehydes,14 N-or Scontaining aromatic compounds,5 ketones,5 alcohols,11 aromatics,15 hydrocarbons,1 acids and 2 esters.Among these compounds,1-Penten-3-ol,1-Penten-3-one,2-ethyl-Furan,3-methyl-Butanoic acid,1,3-Octadiene,Styrene,2-ethyl-Pyridine and benzaldehyde were proved to be key contributions to the flavor of farmed obscure puffer liver. The cooperation of MMSE-GC-MS and GC-O was very convenient and effective on the analysis of obscure puffer liver flavor. And the study also provided basic data for the development of products.