摘要
采用顶空固相微萃取-气质联用技术对大黄鱼液熏前后的风味成分进行检测分析,液熏前后分别检测出58种和81种风味物质,液熏前主要为烃类和酯类化合物,液熏后主要为酚类和酮类化合物。研究结果表明,液熏后养殖大黄鱼的风味成分变化较大,风味成分明显增加。
The headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to analysis volatile compounds of the fresh and liquid smoked Pseudosciaena crocea. Totally 58 and 81 volatile components were detected in fresh and liquid smoked Pseudosciaena crocea. The flavor substance mainly contained hydro carbons and ester compounds before liquid smoked treatment,respectively 16 and 10;mainly contained phenols and ketone compounds after liquid smoked treatment,respectively 20 and 14. The results showed that the liquid smoked Pseudosciaena crocea were changed largely in flavor substance,a marked increase in flavor compounds.
出处
《福建水产》
2014年第2期102-109,共8页
Journal of Fujian Fisheries
基金
福建省属公益类科研院所基本科研专项(2011R1003-6)
关键词
液熏大黄鱼
GC—MS
风味物质
liquid - smoked Pseudosciaena crocea
GC - MS
volatile compounds
