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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry
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Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry

机译：超临界流体萃取-超临界流体色谱-气相色谱-质谱法测定波罗的海鲱中的半挥发性化合物

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摘要

The on-line supercritical fluid extraction-supercritical fluid chromatography-gas chromatography method was applied to the determination of volatile compounds of raw and baked Baltic herring (Clupea harengus membras). The analytes were extracted with supercritical carbon dioxide at 45 degreesC and 10 MPa pressure. After extraction, the volatiles and coeluted lipids were separated on-line using supercritical fluid chromatography and the volatile fraction was introduced directly into a gas chromatograph. In all, 30 compounds were identified from fish samples with mass spectrometry. The most abundant compounds in the fresh Baltic herrings were heptadecane and 1-heptadecene. When the fish were stored for 3-6 days at 6 degreesC, the total peak area of the volatiles began to increase and the proportions of short chain acids (acetic, propanoic, 2-methylpropanoic, and 3-methylbutanoic) also increased. After 8-9 days of storage, 3-methylbutanoic acid comprised about 36 and 40% of all volatiles in raw and baked herring, respectively.
机译：采用在线超临界流体萃取-超临界流体色谱-气相色谱法测定生的和烘烤的波罗的海鲱（Clupea harengus membras）中的挥发性化合物。用超临界二氧化碳在45摄氏度和10兆帕的压力下萃取分析物。提取后，使用超临界流体色谱在线分离挥发物和共洗脱的脂质，并将挥发物馏分直接引入气相色谱仪中。通过质谱从鱼样品中总共鉴定出30种化合物。新鲜波罗的海鲱中最丰富的化合物是庚烷和1-十七烯。将鱼在6摄氏度下保存3-6天后，挥发物的总峰面积开始增加，短链酸（乙酸，丙酸，2-甲基丙酸和3-甲基丁酸）的比例也增加。储存8-9天后，3-甲基丁酸分别占生鲱鱼和烤鲱鱼中所有挥发物的约36％和40％。

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