黄颡鱼罐头加工过程中挥发性风味物质的变化
发布时间：2019-07-03 09:35
【摘要】：采用顶空固相微萃取和气相色谱-质谱联用技术(SPME-GC-MS),研究黄颡鱼罐头加工过程中挥发性风味物质的变化.结果表明:黄颡鱼罐头加工过程中共鉴定出27种挥发性风味物质,加工过程中挥发性风味物质的种类和含量不断变化,吡嗪类化合物种类从0增加到6种,增长最为显著;醇类化合物种类变化不大,但是相对含量逐渐增加;醛类、酮类的种类和相对含量都较少,但对于黄颡鱼罐头整体风味有一定贡献;杂环类化合物除2 正己基噻吩外其他化合物种类和相对含量变化不大.
[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.
【作者单位】： 天津科技大学食品工程与生物技术学院;天津金宝地庄园食品有限公司;天津鸿腾水产科技发展有限公司;天津市泥鳅育种与高效利用技术企业重点实验室;
【基金】：天津市科技特派员项目(16JCTPJC45400) 天津市东丽区科技型中小企业发展专项资金产学研合作项目
【分类号】：O657.63;TS295.4
[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.
【作者单位】： 天津科技大学食品工程与生物技术学院;天津金宝地庄园食品有限公司;天津鸿腾水产科技发展有限公司;天津市泥鳅育种与高效利用技术企业重点实验室;
【基金】：天津市科技特派员项目(16JCTPJC45400) 天津市东丽区科技型中小企业发展专项资金产学研合作项目
【分类号】：O657.63;TS295.4
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