为了探讨不同贮藏时期草鱼肌肉挥发性成分的变化情况，采用固相微萃取-气相-质谱联用法(SPME-GC-MS)检测冷藏（0~4 ℃）及常温（25 ℃）条件下不同贮藏时间点草鱼肌肉的风味成分组成。本研究共检出9大类物质，主要是醛酮类、醇类、酸类、胺类、烃类及少量其他类化合物，并分析了主要挥发性成分的含量、气味及其可能的来源。研究结果表明，新鲜至冷藏9 d和常温6 h的草鱼肌肉挥发性成分以羰基化合物和醇类为主导风味，且醇类物质含量较多，此时青草味、土腥味明显；冷藏9 d及常温6 h后，酸类、胺类等低阈值物质明显增加，加之醛类物质的作用，此时表现为酸腐味和氨臭味明显；常温贮藏条件下，草鱼肌肉产生特征腐败气味速度更快，即与冷藏相比，腐败更为迅速。

To investigate the variationin volatile components of grass carp muscleunder different storage conditions, solid phase micro-extraction-gas chromatography-mass spectrometry(SPME-GC-MS) was performed to detect volatile components from samples stored at 0~4 ℃ and 25 ℃, at different time points. Nine types of volatile compounds were detected, including aldehydes, ketones, alcohols, acids, amines, hydrocarbons, and small amounts of other compounds. In addition, the relative content, flavor, and possible origin of the main volatile compounds were further analyzed. The results showed that carbonyl compounds and alcohols were the main volatile components in fresh grass carp muscles, those under cold storage for 9 d, and those stored at room temperature for up to 6 h. In addition, these samples showed higher content of alcohols, and heavy grassy and earthy flavors were noted. After cold storage for 9 d and room-temperature storage for 6 h, the quantities of low-thresh old substances such as acids and amines, were significantly increased. In addition to the effects of aldehydes, strong, sour, and ammonia-like odors were noted. Under room-temperature storage, the characteristic odor of spoilt fish developed more quickly. Thus, fish at room temperature spoilt more quickly than that under cold storage.

国家自然科学基金青年科学基金项目(31301564；31201427)；“十二五”国家科技支撑计划项目课题(2012BAD31B08)；湖南省“十二五”重点学科建设项目