中文摘要：

采用固相微萃取-气相色谱-质谱分析不同温度条件下草鱼背肉挥发性风味成分。固相微萃取-气相色谱操作条件：采用65gmPDMS／DVB萃取头，萃取时问40min；色谱条件采用程序升温：柱初温40℃，保持2min，以4℃／min升至160℃，而后以10℃／min升至250℃，保持5min。经气相色谱-质谱分析检测，草鱼背肉在30、45、60、80、95℃分别确定出23、43、52、68、74种挥发性成分；随着温度的升高，草鱼背肉挥发性成分的种类也随之增多，醇类、醛酮类、烃类及芳香族等化合物的相对含量有明显变化；80℃与95℃检测到的挥发性成分大部分差异不显著，可以认为代表熟鱼肉的风味特征。挥发性成分中的1-己醇、1-辛烯．3-醇、己醛、2，3-辛二酮及其他饱和醛通常被认为对水产品风味有较大影响，当温度变化时，含量变化也较大。

英文摘要：

In this work, the volatile compounds of grass carp meat were extracted and concentrated by headspace solid phase micro-extraction （HS-SPME） and identified by gas chromatography-mass spectrometry （GC-MS）. The optimum operating conditions for the HS-SPME method were determined as follows： extraction for 40 min using a 65 μm PDMS/DVB SPME fiber at different temperatures; the initial column temperature was set at 40 ℃ for 2 rnin and programmed to increase to 160 ℃ at a rate of 4 ℃/min, then to 250 ℃ at a rate of 10 ℃/min and kept at 250 ℃ for 5 min. The results of GC-MS analysis showed that 23, 43, 52, 68 and 74 volatile compounds were detected in dorsal meat of cultured grass carp extracted at 30, 45, 60, 80 and 95 ℃, respectively. Moreover, it was found that with increasing extraction temperature, the number of volatile compounds identified from grass carp meat and the contents of alcohols, aldehydes, ketones, aromatic and hydrocarbon compounds were significantly altered. The volatile compounds detected at 80 and 95 ℃ were not significantly different, which may represent the flavor characteristics of cooked grass carp meat. 1-Hexanol, 1-octen-3-ol, hexanal, 2,3-octanedione and other saturated aldehydes are generally considered to be mainly responsible for the flavor aquatic products. We found that the contents of these compounds considerably changed with temperature.