Analysis of volatile components in fresh and forzen silver carp fish

被引：0

作者：

Li, Yang ^{[1
,2
]}

Wang, Chao ^{[2
]}

Hu, Jian-Zhong ^{[2
]}

Liao, Li ^{[1
]}

Wang, Jun ^{[1
]}

Wang, Lan ^{[1
]}

Wu, Wen-Jin ^{[1
]}

Xiong, Guang-Quan ^{[1
]}

Cheng, Wei ^{[1
]}

Li, Dong-Sheng ^{[2
]}

Qiao, Yu ^{[1
]}

机构：

[1] Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Agricultural Products Processing Subcenter of Hubei Agricultural Sci. and Technology Innovation Ctr.

[2] College of Food and Pharmaceutical, Hubei University of Technology

来源：

Journal of Chinese Mass Spectrometry Society | 2014年 / 35卷 / 01期

关键词：

Frozen storage; Gas chromatography-mass spectrometry(GC/MS); Headspase-solid phase micro-extraction(HP-SPME); Silver carp; Volatile components;

D O I：

10.7538/zpxb.2014.35.01.0059

中图分类号：

学科分类号：

摘要：

The volatile components of silver carp were extracted by headspace solid phase micro-extraction, and were identified by gas chromatography-mass spectrometry (GC/MS). The volatile components in the fresh fish and frozen fish after 7 days were analyzed. The volatile components of silver carp were adsorbed by solid phase micro-extraction fiber. 46 volatile components are identified by comparing their mass spectra with the NIST mass spectral database and reference documents. The contents of aldehydes and ketones containing carbonyl are 84.91% and 94.74%, which decrease by 55.11% after frozen storage for 7 d. The contents of hexanal, benzaldehyde and 1-octen-3-ol are decreased 30%, 81%, 42%, respectively. Octanal, trans-2-dodecenal, octadecanal, 2, 3-octanedione and methyl nonyl ketone are not checked out after frozen storage. The content of n-pentanol, hexanol and D-limonene are increased by 38%, 3%, 549%, respectively, meanwhile 15 compounds are not detected in fresh fish formed such as decanal, (E)-2-octenal, heptanol, 2, 5-hexanedione, β-pinene and etc. The reason for the reduction of the volatile components of the silver carp was probably that inhibition of enzyme activity in low temperature resulted in reducing the amount of hydrolysates which were the major flavor compound in fish.

引用

页码：59 / 65

页数：6

共 20 条

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