中文摘要：

采用固相微萃取结合全二维气相色谱一飞行时间质谱萃取、分析糟带鱼挥发性风味成分。比较了不同萃取头的萃取效果，研究萃取温度、萃取时间、搅拌速度和氯化钠等因素对萃取效果的影响。结果表明：在相同条件下，50／30CAR／PDMs／DvB对糟带鱼挥发性成分的萃取效果最好，萃取温度、时间、搅拌速度和盐的添加量对萃取效果有不同程度的影响，最适萃取条件为：萃取温度50℃，萃取时间40min，搅拌速度300r／min，氯化钠添加量20％。共鉴定出295种挥发性成分，其中醛类58种，占33．62％；酮类58种，占15．52％；酯类65种，占24．12％；醇类53种，占17．49％；其它61种，占9．25％。和一维气相色谱相比，全二维气相色谱飞行时间质谱具有高分辨率和高灵敏度特性，可用于食品特征风味分析，风味产生机理等相关领域研究，为食品的品质控制提供理论依据。

英文摘要：

The volatile compounds in vinasse hairtail were analyzed by solid-phase micro-extraction （SPME） combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry （CJCxGC-TOFMS）. The effects of the SPME fiber type, extraction temperature, extraction time, stirring speed, and addition of NaC1 on the extraction efficiency were investigated to optimize the SPME parameters, and GC-GC-TOFMS was used for qualitative analysis. The results showed that 50/30CAR/PDMS/DVB fiber had higher efficiency for extracting volatiles from the vinasse hairtail. At the optimal conditions of extraction temperature 50 ℃, extraction time 40 min, stirring speed 300r/min and 20% of NaC1, .295 volatile compounds were identified, in which including 58 aldehydes, 58 ketones, 65 esters, 53 alcohols and 61 other kinds of compounds, and their relative peak areas were 33.62%, 15.52%, 24.12%, 17.49% and 9.25%, respectively. The resolution and sensitivity of GCxGC/TOFMS enabled the separation and identification of a higher number of volatile compounds compared to GC-MS, allowing a deeper characterization of vinasses hairtail. Therefore, SPME-GCxGC/TOFMS could be used as a very powerful tool for understanding the flavor formation mechanism, which would provide a theoretical basis for quality control of the traditional food.