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采用顶空固相微萃取(Headspace solid phase micro-extraction,HS-SPME)和气相色谱-质谱(Gas chromatography-mass spectrometry,GC-MS)联用分析酸鱼中的挥发性成分,共鉴定出化合物49种,其中醇类7种,醛类11种,酮类5种,酯类11种,酸类6种,烃类6种,其他化合物3种。其中,挥发性的醛类及酯类构成了酸鱼的主体风味。
The volatile components in sour fish were analyzed by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) 49 species, including 7 kinds of alcohols, 11 kinds of aldehydes, 5 kinds of ketones, 11 kinds of esters, 6 kinds of acids, 6 kinds of hydrocarbons and 3 kinds of other compounds. Among them, volatile aldehydes and esters constitute the main flavor of sour fish.