草鱼不同部位挥发性成分分析及生姜脱除草鱼腥味物质的工艺研究

周若琳; 胡盛本; 姚磊; 李静; 邓泽元

doi:10.13386/j.issn1002-0306.2017.20.032

草鱼不同部位挥发性成分分析及生姜脱除草鱼腥味物质的工艺研究

南昌大学食品学院食品科学与技术国家重点实验室

基金项目:

国家自然基金(31401485,316600447)；江西省自然科学基金(20161BAB204170)；江西省教育厅项目(GJJ150186)；

详细信息

作者简介:
周若琳 (1994-) , 女, 硕士研究生, 研究方向:营养与食品卫生学, E-mail:18991337569@163.com。;

李静 (1982-) , 女, 博士, 副教授, 研究方向:营养与食品安全, E-mail:lijing66@ncu.edu.cn。;

中图分类号: TS254.7
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出版历程
- 收稿日期: 2017-02-26

Volatiles from different parts of grass carp and the process of ginger in removing fishy smell

Key Laboratory of Food Science and Technology, College of Food, Nanchang University

摘要

摘要: 本文分析了草鱼不同部位挥发性成分,并研究了生姜脱除草鱼腥味物质的工艺,为淡水鱼的脱腥提供科学依据。通过固相微萃取（SPME）和气质联用（GC-MS）对草鱼不同部位（头、腹、尾）在常温（25℃）和冷冻（-4℃）贮藏时挥发性成分进行分离鉴定。发现常温时醇类、醛类对挥发性物质贡献较多;冷冻后醇类和其他类贡献较多;醛类物质的减少说明冷冻对氧化有抑制作用。其次,本课题以不愉快气味挥发性物质为指标,考察了不同生姜提取液、料液比、作用温度、作用时间对草鱼腥味物质的影响,优化了生姜脱除草鱼腥味物质的工艺。最后得到生姜水提取液与鱼肉在料液比1∶3条件下,在15℃下作用30 min时,不愉快气味物质峰面积仅为2.13×10⁷,脱腥效果最佳。
- 草鱼 /
- 固相微萃取 /
- 气质联用 /
- 挥发性成分 /
- 生姜 /
- 脱腥工艺
Abstract: The volatile components of different parts of grass carp were analyzed in this paper, and the process of ginger in removing the smell of grass carp was studied, which provided scientific basis for the process in removing fishy smell of freshwater fish.Odor and volatile composition in different storage conditions ( 25 ℃ and-4 ℃) were measured by solid phase microextraction ( SPME) coupled to gas chromatography-mass spectrometry ( GC-MS) .It indicated that alcohols and aldehydes made more contribution to volatile substances at room temperature, alcohols and other types took more in frozen fish. The reduction of aldehydes indicated the inhibition of freezing on oxidation.In this paper, the effects of different ginger extracts, the ratio of material to liquid, the effect temperature and the time of action on the smell of grass carp were investigated, and the process of removing the smell of grass carp was optimized.Finally, the peak area of the unpleasant odorous substance was 2.13 ×10⁷, and the removing effect was the best when the ginger water extractd the fish at solid-liquid ratio 1∶ 3 for 30 min at 15 ℃.
- grass carp /
- solid phase microextraction /
- gas chromatography-mass spectrometry /
- volatile components /
- ginger /
- deodorization process

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