| 养殖场采样及市售草鱼肉气味成分的比较 |
| |
| 引用本文： | 王璐,王锡昌,刘源.养殖场采样及市售草鱼肉气味成分的比较[J].食品工业科技,2010(5). |
| |
| 作者姓名： | 王璐 王锡昌 刘源 |
| |
| 作者单位： | 上海海洋大学食品学院,上海,201306 |
| |
| 基金项目： | “十一五”国家科技支撑计划重大项目课题(2008BAD94B09); 2007年度高等学校博士点基金课题(20070264003) |
| |
| 摘 要： | 以市售及养殖场采样的草鱼为原料,并与市售草鱼作对照,探究了池塘养殖饲料和生活环境对草鱼肉气味成分的影响。用电子鼻对两种草鱼背肉、腹肉的气味进行检测,并采用聚二甲基硅氧烷-二乙烯苯(PDMS/DVB)涂层的固相微萃取头萃取草鱼的挥发性成分,结合气相色谱-质谱联用仪(GC-MS)进行分离鉴定。结果表明,电子鼻能判别出养殖场采样草鱼与市售草鱼肉气味之间的差异。养殖场采样草鱼以及市售草鱼背肉、腹肉分别鉴定出27种、22种、44种及42种挥发性成分,均以挥发性羰基化合物和醇类为主,两者的相对百分含量分别为91.60%、98.35%及88.38%、74.88%。但养殖场采样草鱼的己醛、(E)-2-辛烯-1-醇含量高于市售草鱼,这两种成分一般分别表现为青草味和泥土味。因此可以认定,这种气味差异与草鱼在养殖中的生活环境及饲养条件有关。
|
| 关 键 词： | 草鱼 市售 养殖场 挥发性成分 电子鼻 气-质联用仪 |
Comparison of the odors in grass carp meat from fish farm and market |
| |
| WANG Lu,WANG Xi-Chang,LIU Yuan.Comparison of the odors in grass carp meat from fish farm and market[J].Science and Technology of Food Industry,2010(5). |
| |
| Authors: | WANG Lu WANG Xi-Chang LIU Yuan |
| |
| Affiliation: | WANG Lu,WANG Xi-Chang,LIU Yuan(College of Food Science , Technology,Shanghai Ocean University,Shanghai 201306,China) |
| |
| Abstract: | By grass carp from market as comparison,the impact of raising conditions and living environment on the odors in grass carp meat was investigated.The dorsal meat and belly meat of grass carp were firstly identified by electronic nose.Then,a method for the determination of odors from grass carp using head space solid phase micro-extraction(HS-SPME)and gas chromate-graphy-mass spectrometry(GC-MS)was presented.The SPME fiber was coated with polydimesiloxane-di-vinylbenzene(PDMS/DVB).The results showed that elec... |
| |
| Keywords: | grass carp market fish farm volatile components electronic nose GC-MS |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
