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采用顶空-固相微萃取技术(HS-SPME)对白鲢鱼肉中挥发性成分进行提取,通过气质联用仪对提取物进行鉴定,并分析冻藏7天后鱼肉中挥发性成分的变化。实验用固相微萃取头吸附鱼肉中的挥发性成分,60min后进行GC/MS分析,经NIST质谱数据库检索和文献对照,共确定46种成分。鱼肉经冻藏后,挥发性成分总含量降低55.11%,其中含羰基的醛类和酮类含量显著降低,分别为84.91%和94.74%。己醛,苯甲醛,1-辛烯-3-醇这3种腥味物质含量分别降低30%,81%和42%;而辛醛,反-2-十二烯醛,十八醛,2,3-辛二酮,甲基壬基甲酮的含量经冻藏后消失;正戊醇,己醇和D-柠檬烯含量分别增加38%,3%和549%;新生成了癸醛、反-2-辛烯醇、庚醇、2,5-己二酮、β-蒎烯等15种化合物。冻藏后,白鲢鱼肉挥发性成分减少的原因可能是低温抑制酶的活性,从而导致酶解产物同时也是风味主体化合物的量减少。对鱼肉冻藏过程中挥发性成分变化的研究可为以后鱼糜深加工提供理论基础。
The volatile components in silver carp meat were extracted by headspace-solid phase microextraction (HS-SPME), and the extracts were identified by GC-MS. The changes of volatile components in fish meat after 7 days of storage were analyzed. Experimental solid-phase microextraction heads adsorbed volatile components of fish, and after 60min GC / MS analysis, NIST mass spectral database search and literature control, a total of 46 components were identified. After frozen, the total content of volatile components decreased by 55.11%. The content of aldehydes and ketones containing carbonyl groups decreased significantly, 84.91% and 94.74% respectively. The content of the three kinds of fishy substances of hexanal, benzaldehyde and 1-octen-3-ol decreased by 30%, 81% and 42% respectively. However, the contents of octanal, trans-2-dodecenyl, , 3-octanedione and methylnononyl ketone disappeared after being frozen. The contents of n-pentanol, hexanol and D-limonene were increased by 38%, 3% and 549%, respectively. 2-octenol, heptanol, 2,5-hexanedione, β-pinene and other 15 kinds of compounds. The reason for the decrease of the volatile components in the silver carp may be the activity of low temperature inhibition enzyme, which leads to the decrease of the amount of the enzyme product and the flavor main compound. The research on the change of volatile components in fish meat frozen storage can provide the theoretical basis for the deep processing of fishmeal.