淡水和海水养殖花鲈鱼肉中挥发性成分的比较研究

Comparison of volatile components of Lateolabrax japonicus ( Cuvier et Valencinnes) cultured in sea water and freshwater

摘要: 采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）技术,分别检测了海水养殖和淡水养殖花鲈鱼背肉加热前后挥发性成分。经GC-MS分析鉴定,共检出6类40种挥发性化合物,其中烃类和醛类化合物的含量占主要成分。以己醛、壬醛为主的醛类物质是花鲈主要挥发性气味物质,所占比重较大,其次是含量较低的二甲苯为主的芳香族化合物和以1-辛烯-3-醇为主的醇类物质,这三类挥发性物质构成了花鲈鱼肉的特征性气味成分。淡水养殖的花鲈鱼肉加热后己醛和对二甲苯含量显著高于海水养殖的花鲈。

Abstract: Comparison of volatile components were made in pre-and post-heated dorsal muscle of fish cultured in freshwater and sea water through HS- SPME and GC- MS techniques. The results showed that of the total determined 40 volatile components of 6 kinds were mainly alkanes and aldehydes.Aldehydes ( mainly hexanal and pelargon aldehyde) were the most abundant in the volatile components of Lateolabrax japonicus, and others included aromatic compounds ( mainly p- xylene) and alcohols ( mainly 1- Octen- 3- ol) . All these three sorts of chemicals were the charateristics volatile components of L. japonicus. Hexanal and p- xylene contents of post-heated freshwater fish were significantly higher than those of the seawater fish.