野生草鱼与养殖草鱼背肉挥发性成分的比较 |
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施文正， 王锡昌*， 陶宁萍， 朱耀舟， 刘源
（
上海海洋大学食品学院，201306； ）
摘要：本文通过固相微萃取（spme）结合gc-ms对野生草鱼和养殖草鱼背肉挥发性成分进行了比较。固相微萃取技术的使用中，萃取头有效地吸附了鱼肉中的挥发性成分，经nist质谱数据库检索和文献对照，野生草鱼和养殖草鱼背肉中分别确定24和42种挥发性成分，挥发性成分都以羰基化合物和醇类为主，相对含量都达到90%以上，由gc-ms实验结果通过t-检验可以推断野生草鱼和养殖草鱼背肉间挥发性成分有显著差异。
关键词：草鱼;固相微萃取;气-质联用仪;挥发性成分
shi wenzheng， wang xichang*， tao ningping， zhu yaozhou， liu yuan
（
college of food science and technology, shanghai ocean university, shanghai, 201306, china； ）
abstract: in this paper, the volatile compounds of the dorsal meat in wild and cultured grass carp were identified by spme-gc-ms. the results showed that spme was effective to analysis of the volatiles in grass carp. there are 24 and 42 kinds of volatile compounds of the dorsal meat in wild and cultured grass carp respectively. among these compounds, most of them were volatile carbonyl compounds and alcohols, the respective relative contents are above 90%. the content of the volatile compounds has the significance difference between wild and cultured grass carp by t-test.
keywords：grass carp; spme; gc-ms; volatile components
作者简介：施文正（1975-），男，讲师，博士，研究方向：水产品加工、风味及品质控制
通信联系人：王锡昌
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