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ANALYSIS OF OFF-FLAVORS IN FISH BY MICROWAVE MEDIATED DISTILLATION WITH HEADSPACE SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY-MASS SPECTRUM
Zhang Ting (tingzh@ihb.ac.cn); Li Lin; Chen Wei; Song Li-Rong (lrsong@ihb.ac.cn); Zhang Ting; Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol and Biotechnol, Wuhan 430072, Peoples R China
2009
Source PublicationActa Hydrobiologica Sinica
ISSN1000-3207
Volume33Issue:3Pages:449-454
AbstractAquaculture the rearing of fish and other aquatic animals is the best approach for meeting the increasing demand for aquaculture products worldwide. However, the problem of off-flavor has been documented as a serious setback to aquaculture. Though there are many off-flavors can result in a fish being objectionable, approximately 80% of the rejected fish have the earthy-musty odor, which is primary caused by the presence of either 2-methylisoborneol (2-MIB) or geosmin. Based on the fact that the detection of earthy-musty odorous compounds in fish mainly relied on the sensory method in China, the present study established the instrumental method to detect 2-MIB and geosmin by microwave mediated distillation with headspace solid-phase microextraction and gas chromatography-mass spectrum (MWDE-SPME-GC-MS). Through investigating the effects of the key parameters, microwave processing time and carrier gas flow rate, in microwave mediated distillation on extracts, it is concluded that 6 ruin of microwave time and 70 mL/min nitrogen flow were the optimized condition on which earthy-musty odorous compounds could be completely distilled from fish flesh. Then the earthy-musty odorous compounds were absorbed in the fiber under HS-SPME, and were finally desorbed at 250 degrees C and determined by GC-MS. The limits of detection for 2-MIB and geosmin in fish were both 0.1 mu g/kg. There were significant linear correlation in the range of 1-20 mu g/kg for the two earthy-musty odorous compounds, with calibration coefficients at 0.987 and 0.995, respectively. Therefore, trace levels of earthy-musty odorous compounds at ppb in fish could be quantified by this method with credible results.
Indexed By其他
Document Type期刊论文
Identifierhttp://ir.ihb.ac.cn/handle/342005/18673
Collection期刊论文
Corresponding AuthorZhang Ting; Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol and Biotechnol, Wuhan 430072, Peoples R China
Recommended Citation
GB/T 7714
Zhang Ting ,Li Lin,Chen Wei,et al. ANALYSIS OF OFF-FLAVORS IN FISH BY MICROWAVE MEDIATED DISTILLATION WITH HEADSPACE SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY-MASS SPECTRUM[J]. Acta Hydrobiologica Sinica,2009,33(3):449-454.
APA Zhang Ting ,Li Lin,Chen Wei,Song Li-Rong ,Zhang Ting,&Chinese Acad Sci, Inst Hydrobiol, State Key Lab Freshwater Ecol and Biotechnol, Wuhan 430072, Peoples R China.(2009).ANALYSIS OF OFF-FLAVORS IN FISH BY MICROWAVE MEDIATED DISTILLATION WITH HEADSPACE SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY-MASS SPECTRUM.Acta Hydrobiologica Sinica,33(3),449-454.
MLA Zhang Ting ,et al."ANALYSIS OF OFF-FLAVORS IN FISH BY MICROWAVE MEDIATED DISTILLATION WITH HEADSPACE SOLID-PHASE MICROEXTRACTION AND GAS CHROMATOGRAPHY-MASS SPECTRUM".Acta Hydrobiologica Sinica 33.3(2009):449-454.
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