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采用顶空固相微萃取-气相色谱-质谱联用法分析大菱鲆鱼肉中的挥发性成分,对影响萃取效率的关键因素进行优化,分析各因素对不同相对分子质量化合物萃取效果的影响。结果表明:在3 g鱼肉中加入6 mL饱和氯化钠溶液(0.36 g/mL),用50/30μm DVB/CAR/PDMS的萃取头于50℃下萃取40 min,能够达到较好的萃取效率。在最佳萃取条件下提取大菱鲆鱼肉的挥发性成分,结合GC-MS共鉴定出38种主要挥发性物质,包括醛类、醇类、烃类、酮类和胺类化合物,其中醛类和醇类化合物的相对含量较高,分别为36.98%和33.15%,为新鲜大菱鲆鱼肉的主要挥发性成分。
The volatile components in the fish meat of turbot were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS). The key factors influencing the extraction efficiency were optimized. The effects of different factors on the extraction efficiency of different molecular weight compounds were analyzed. The results showed that 6 mL saturated sodium chloride solution (0.36 g / mL) was added to 3 g fish meat and extracted with 50/30 DVB / CAR / PDMS at 50 ℃ for 40 min to achieve better extraction efficiency . Under the optimal extraction conditions, the volatile components of turbot fish were extracted and 38 major volatile compounds including aldehydes, alcohols, hydrocarbons, ketones and amines were identified by GC-MS. Among them, aldehydes And alcohol compounds higher relative content of 36.98% and 33.15%, respectively, as the main volatile components of fresh turbot fish.