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目的:研究大菱鲆不同部位挥发性成分的差异。方法:采用顶空固相微萃取-气质联用技术分析新鲜大菱鲆不同部位的挥发性物质,用主成分分析法对其挥发性物质组成进行分析。结果:在大菱鲆鱼背肉、腹肉、鱼皮和鱼鳃中分别检测出44、48、45及37种挥发性物质,主要为醛类、酮类、醇类、烃类和胺类化合物。通过主成分分析可得到大菱鲆不同部位特有的挥发性物质组合,其中背肉的主要挥发性成分是癸醛、α-蒎烯、4-乙基环己烯、长叶烯和白菖烯,腹肉的主要挥发性成分为(E,E)-2,4-庚二烯醛、己醛、1-己醇、1,3-环辛二烯和2-甲基丁醛。这些挥发性物质的组合,形成了各自的风味特征,决定了大菱鲆不同部位风味的差异。
Objective: To study the differences of volatile components in different parts of turbot. Methods: The headspace solid phase microextraction-gas chromatography-mass spectrometry (GC-MS / MS) was used to analyze the volatile compounds in different parts of fresh turbot, and its volatile components were analyzed by principal component analysis. Results: 44, 48, 45 and 37 volatile substances were detected in the dorsal, abdominal and skin of fish and fish gills, mainly aldehydes, ketones, alcohols, hydrocarbons and amines Compound. The principal component analysis can be obtained turbot different parts of the unique volatile compounds, which back meat, the main volatile components are decanal, α-pinene, 4-ethyl cyclohexene, longifolene and white aceton The main volatile components of the ventral meat are (E, E) -2,4-heptadienal, hexanal, 1-hexanol, 1,3-cyclooctadiene and 2-methylbutanal. The combination of these volatile substances, forming their own flavor characteristics, determines the differences in turbot different parts of the flavor.