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中国精品科技期刊2020
SPME-GC-MS测定红曲霉发酵半干罗非鱼的挥发性成分[J]. 食品工业科技, 2013, (16): 60-64. DOI: 10.13386/j.issn1002-0306.2013.16.023
引用本文: SPME-GC-MS测定红曲霉发酵半干罗非鱼的挥发性成分[J]. 食品工业科技, 2013, (16): 60-64. DOI: 10.13386/j.issn1002-0306.2013.16.023
Analysis of volatile compounds of Tilapia fermented by Monascus by SPME and GC-MS[J]. Science and Technology of Food Industry, 2013, (16): 60-64. DOI: 10.13386/j.issn1002-0306.2013.16.023
Citation: Analysis of volatile compounds of Tilapia fermented by Monascus by SPME and GC-MS[J]. Science and Technology of Food Industry, 2013, (16): 60-64. DOI: 10.13386/j.issn1002-0306.2013.16.023

SPME-GC-MS测定红曲霉发酵半干罗非鱼的挥发性成分

Analysis of volatile compounds of Tilapia fermented by Monascus by SPME and GC-MS

  • 摘要: 利用红曲霉发酵半干罗非鱼,得到具有典型鱼腊味,香气浓郁的发酵制品。利用聚二甲基硅氧烷/二乙烯基苯型涂层纤维萃取头(PDMS/DVB),通过固相微萃取和气质联用技术(SPME-GC-MS)测定未发酵与发酵两组的挥发性成分,分别测定出51和75种物质,发酵组中醛类和醇类含量较高,胺类种类增多。其中发酵组中的壬醛、辛醛、辛醇、1-辛烯-3-醇、乙醇等是发酵罗非鱼的主要风味来源。 

     

    Abstract: Monascus was applied to ferment semi-dried Oninile tilapia , which was obtained with typical fish preserved meat, the aroma of fermented products. Solid phase micro-extraction equipped with PDMS/DVB and gas chromatography-mass spectrometry (GC-MS) was performed in this study to measure volatile compounds of fermented and unfermented tilapia. Results showed that 51 and 75 kinds of compounds were found respectively. Aldehydes and alcohols were most dominant volatiles in fermentation group and more kinds of amines were found. Within these, Nonanal, Octanal, Octanol, 1 -Octen -3 -ol and ethanol were the main flavor sources of fermented tilapia.

     

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