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比较顶空固相微萃取、同时蒸馏萃取(乙醚和二氯甲烷分别作为萃取剂)和搅拌棒吸附萃取对暗纹东方肉的挥发性物质的提取效果。选用同时蒸馏萃取(二氯甲烷为萃取剂),结合气-质谱联用对暗纹、菊黄和红鳍3种河豚鱼肉中挥发性物质的组成和相对含量进行定性、定量分析。试验结果表明:从3种河豚鱼肉中共检测出101种挥发性物质。其中,暗纹东方56种、菊黄东方52种和红鳍东方57种。虽然从3种河豚鱼肉中鉴定出的挥发性物质种类数量相近,但是物质和相对含量差异很大。其中,暗纹东方独有挥发性物质有23种,红鳍东方19种,菊黄东方最少为10种。采用电子鼻能够识别并准确区分3种河豚鱼肉的特征性气味。
The effects of headspace solid phase microextraction (SPE), simultaneous distillation extraction (ether and dichloromethane as extractants) and stir bar sorption extraction on the volatile compounds of the dark-streaked pompano were compared. The composition and the relative content of volatile compounds in fish of three types of puffer fish, such as obscurus, chrysanthemum and red fin, were analyzed by gas-mass spectrometry with simultaneous distillation extraction (dichloromethane as extractant). The results showed that 101 kinds of volatiles were detected from the three kinds of puffer fish. Among them, 56 species of Takifugu obscurus, 52 species of Chrysanthemum orientalis and 57 species of oriental albuginea of redfin. Although the number of volatile substances identified from the three puffer fish species is similar, the material and relative content vary greatly. Among them, Obsidia obscurus has 23 kinds of unique volatile substances, 19 species of red fins, and 10 kinds of Chrysanthemum indicum. The use of electronic nose to identify and accurately distinguish the characteristic smell of three species of puffer fish.