本实验以海鳗鱼片为研究对象，采用高效液相色谱仪和气质联用仪，研究了冰温真空干燥海鳗鱼片的鲜度和挥发性成分的变化，同时与真空冷冻干燥、热风干燥做了实验比较。结果表明：冰温真空干燥鱼片与鲜样相比，鲜度变化不大；挥发性成分含量有所降低；酸价即脂肪氧化程度增加。冰温真空干燥样品和真空冷冻干燥样品的K值分别为2.28%和2.04%，两者差异性不显著，而热风干燥样品的K值最高为26.64%。同时冰温干燥样品中IMP含量也明显的高于另外两种干燥样品。海鳗肌肉中对风味起主要作用的是羰基化合物和醇类，经过干燥之后冰温真空干燥样品中共检测出11种羰基化合物，占总挥发性成分的38.18%，与新鲜样相比含量有所降低。脂肪酸价方面，新鲜样品、冰温真空干燥样品、真空冷冻干燥样品、热风干燥样品的酸价依次为1.22、1.74、3.60、4.33。

The changes on freshness and volatile compounds of Muraenesox cinereus fillet with ice-temperature vacuum drying were detected by high performance liquid chromatograph and gas chromatograph-mass spectrometer, meanwhile, vacuum freeze drying and hot air drying were used as comparison. The results showed that there was no significant change in K value of ice-temperature vacuum drying sample compared with the fresh sample. Volatile compounds content was reduced and acid value, namely fat oxidation degree was increased. K values of ice-temperature vacuum drying sample and vacuum freeze drying sample were 2.28% and 2.04%, respectively, with less significant difference. While the highest K value of hot air drying sample was up to 26.64%, Meanwhile IMP content in ice-temperature vacuum drying sample was obvious higher than the other two drying samples. Carbonyl compounds and alcohols played main roles in the flavor of Muraenesox cinereus muscle. After ice-temperature vacuum drying, 11 kinds of carbonyl compounds (38.18%) were detected, which was less than that in fresh sample. Moreover, acid value of fresh, ice-temperature vacuum drying、vacuum freeze drying and hot air drying sample were 1.22, 1.74, 3.60, 4.33 in turn.

国家自然科学基金项目（31171764）；上海市科委工程中心建设项目(11DZ2280300)