| 张蒙娜，宋恭帅，彭茜，等.精制沙丁鱼油品质及挥发性风味成分分析[J].中国油脂,2018,43(4):.[ZHANG Mengna, SONG Gongshuai, PENG Xi，etc.Quality and volatile flavor components of refined sardine oil[J].China Oils and Fats,2018,43(4):.] |
| 精制沙丁鱼油品质及挥发性风味成分分析 |
| Quality and volatile flavor components of refined sardine oil |
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| DOI： |
| 中文关键词: 精制沙丁鱼油 理化指标 脂肪酸组成 关键风味成分 |
| 英文关键词:refined sardine oil physicochemical index fatty acid composition key odor component |
| 基金项目: |
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| 摘要点击次数: 1154 |
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| 中文摘要: |
| 为研究精制沙丁鱼油品质及挥发性风味成分，采用气相色谱仪(GC)和顶空固相微萃取-气质联用仪(HS-SPME-GC-MS)对其理化指标、脂肪酸组成及挥发性风味成分进行系统研究。结果表明：精制沙丁鱼油水分及挥发物、酸值、过氧化值均达到SC/T 3502—2016规定的精制鱼油二级标准；精制沙丁鱼油中多不饱和脂肪酸含量为(26.66±0.18)%，其中EPA与DHA总含量为(23.41±0.16)%；精制沙丁鱼油的关键风味成分为壬醛、丁醛、己醛、十一醛、2-壬酮、乙苯，具有甜香、果香等风味的挥发性成分种类较多，如萘、2-十一酮，对鱼油的风味有一定的修饰作用。该研究为精制沙丁鱼油的进一步开发利用提供了一定的理论依据。 |
| 英文摘要: |
| To study the quality and volatile flavor components of refined sardine oil， the physicochemical indexes, fatty acid composition and volatile flavor components were analyzed systematically using gas chromatography(GC)and headspace solid phase micro extraction(HS-SPME)coupled with gas chromatography-mass spectrometer (GC-MS). The results showed that the content of moisture and volatile matter, acid value and peroxide value of the refined sardine oil could meet the standard of second grade refined fish oil of SC/T 3502—2016. The content of polyunsaturated fatty acid in refined sardine oil was (26.66±0.18)%, in which the total content of EPA and DHA was (23.41±0.16)%. The key odor components of refined sardine oil were nonanal, butyraldelyde, hexanal, undecanal, 2-nonanone, ethylbenzene. The volatile flavor components with sweet and fruity, such as naphthalene and 2-undecanone, were various, which had a certain role in the modification of the oil flavor. This study provided some theoretical basis for the further development and utilization of refined sardine oil. |
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