常 杰1，牛化欣1，董志航2
（1 内蒙古民族大学动物科学技术学院，内蒙古 通辽 028000；
2 江南大学食品学院，江苏 无锡 214000）

摘要：为初探香鱼（Plecoglossus altivelis）肌肉清新无腥的原因和确定香鱼产生香气的特征性风味物质，采用顶空固相微萃取(HS-SPME)和气相色谱—质谱联用仪(GC-MS)分析方法，检测和比较了香鱼肌肉和鱼籽的挥发性风味物质。结果显示，香鱼肌肉和鱼籽的挥发性物质中，醇类所占的比例最大，分别为39.58%和27.29%；其次为烃类，分别为10.16%和13.65%；醛类在香鱼鱼籽和肌肉中的含量相差很大，分别为2.03%和6.90%。在香鱼肌肉和鱼籽的挥发性物质中，醇类和醛类对香鱼的风味起了决定性作用，醇类使香鱼产生清新的风味，而醛类的不同则是影响香鱼香气的主要原因。研究表明，在比较肌肉和鱼籽的挥发性物质组成中，对香鱼香气贡献较大的主要是(E)-2-庚烯醛、(E, E)-2, 4-庚二烯醛、(E)-4-庚烯醛、2, 4 -癸二烯醛等物质。

关键词: 香鱼；固相微萃取；气相色谱-质谱联用；挥发性成分

Study on volatile flavor compounds in muscle and caviar of Plecoglossus altivelis
CHANG Jie1，NIU Huaxin1，DONG Zhihang2
(1 School of Animal Science and Technology, Inner Mongllia University for the Nationalties, Tongliao 028000, China;
2 School of Food Science and Technology, Jiangnan University, Wuxi 214000, China)

Abstract：In order to explore the causes of odorless muscle and determine the flovor compounds of Ayu (Plecoglossus altivelis), we use headspace-solid phase microextraction(HS–SPME) and gas chromatography-mass spectrum (GC-MS) to detect and compare volatile flavor compounds of muscle and eggs of Ayu. The results showed that among volatile compounds in muscle and eggs, alcohols accounted for the largest proportion, which were 39.58% and 27.29%, respectively; hydrocarbons were followed, which accounted for 10.16% and 13.65%, respectively; aldehydes content varied considerably which accounted for 2.03% and 6.90%, respectively. Among all the volatile flavor compounds of muscle and eggs, alcohols and aldehydes played a decisive role on the flavor of Ayu. Alcohols made Ayu smelt fresh and the difference of aldehydes was the main reason for aroma. In conclusion, through the comparison of the volatile compounds in muscle and eggs, we found (E)-2-heptenal, (E, E)-2,4-heptadienal, (E)-4-heptenal, 2,4-decadienal have a larger contribution to the aroma of Ayu than other volatile flavor compounds.

Key words：Ayu (Plecoglossus altivelis); headspace-solid phase microextraction; gas chromatography-mass spectrometry; volatile compounds