【摘要】：采用頂空固相微萃取和氣相色譜-質(zhì)譜聯(lián)用技術(shù)(SPME-GC-MS),研究黃顙魚罐頭加工過程中揮發(fā)性風(fēng)味物質(zhì)的變化.結(jié)果表明:黃顙魚罐頭加工過程中共鑒定出27種揮發(fā)性風(fēng)味物質(zhì),加工過程中揮發(fā)性風(fēng)味物質(zhì)的種類和含量不斷變化,吡嗪類化合物種類從0增加到6種,增長最為顯著;醇類化合物種類變化不大,但是相對含量逐漸增加;醛類、酮類的種類和相對含量都較少,但對于黃顙魚罐頭整體風(fēng)味有一定貢獻;雜環(huán)類化合物除2 正己基噻吩外其他化合物種類和相對含量變化不大.
[Abstract]:The changes of volatile flavor substances in canned Pelteobagrus fulvidraco were studied by headspace solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that 27 kinds of volatile flavor substances were identified in the process of canned Pelteobagrus fulvidraco processing, and the species and contents of volatile flavor substances changed constantly, the species of pyrazines increased from 0 to 6, the most significant increase, the types of alcohols changed little, but the relative content increased gradually. The species and relative contents of aldehydes and ketones are less, but they contribute to the overall flavor of canned Pelteobagrus fulvidraco, and the species and relative contents of heterocycle compounds except 2 hexylthiophene have little change.
【作者單位】： 天津科技大學(xué)食品工程與生物技術(shù)學(xué)院;天津金寶地莊園食品有限公司;天津鴻騰水產(chǎn)科技發(fā)展有限公司;天津市泥鰍育種與高效利用技術(shù)企業(yè)重點實驗室;
【基金】：天津市科技特派員項目(16JCTPJC45400) 天津市東麗區(qū)科技型中小企業(yè)發(fā)展專項資金產(chǎn)學(xué)研合作項目
【分類號】：O657.63;TS295.4

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