摘要： 淡水鱼类不同部位肉的化学组成有较大差异，为了更深入地探究青鱼肉背肉、腹肉和尾肉风味差异，研究了青鱼(Mylopharyngodon piceu)不同部位（背肉、腹肉、尾肉）之间风味成分的异同，比较了青鱼3种部位肉水溶性滋味物质及挥发性成分的差异，为青鱼的水产加工做参考。使用高效液相技术和氨基酸分析仪研究了青鱼不同部位肉水溶性滋味物质，并采用电子舌技术对青鱼不同部位肉进行区别分析、使用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）研究比较了青鱼不同部位肉的挥发性成分。结果显示：电子舌分析可以有效区分青鱼背肉、腹肉与尾肉之间的差别。青鱼3个部位肉滋味成分差异显著，青鱼腹肉总游离氨基酸含量显著高于背肉，而尾肉含量最低。K值一般用来评价水产品的新鲜度，定义为HxR（次黄嘌呤核苷）和Hx（次黄嘌呤）占ATP（三磷酸腺苷）所有关联化合物总量的百分含量，背肉的K值为5.01%，显著低于腹肉（10.04%）和尾肉（12.87%），说明利用K值比较鱼肉鲜度应注明取样部位。鱼肉EUC值结果表明腹肉呈味优于背肉，背肉优于尾肉。对青鱼肉气味贡献较大的物质有己醛、1-辛烯-3-醇、壬醛、正己醇、庚醛、(E)-2-辛烯醛、戊醛等。青鱼3个部位肉水溶性滋味成分差异显著，挥发性成分也有些许差异。青鱼腹肉与背肉风味优于尾肉，在研究青鱼风味与新鲜度时应注意区分青鱼背肉、腹肉与尾肉。

关键词: 青鱼, 背肉, 腹肉, 尾肉, 风味品质

Abstract: The chemical composition of meat in different parts of freshwater fish is quite different. In order to further explore the difference in flavor of dorsal meat, belly meat and tail meat of Mylopharyngodon piceus, the difference in flavor between different parts (dorsal meat, belly meat and tail meat) of Mylopharyngodon piceus was studied, and the differences of water-soluble flavor substances and volatile components in the meat of three parts of Mylopharyngodon piceus were compared to provide reference for aquatic processing of Mylopharyngodon piceus. High performance liquid chromatography and amino acid analyzer were used to study the water-soluble flavor substances in the meat of different parts of Mylopharyngodon piceus. Electronic tongue technology was used to analyze the meat in different parts of Mylopharyngodon piceus. HS-SPME-GC-MS technology was used to study and compare the volatile components in the meat of different parts of Mylopharyngodon piceus. The results showed that electronic tongue analysis could effectively distinguish the difference between dorsal meat, belly meat and tail meat of Mylopharyngodon piceus, and the difference between flavor substances in the meat of three parts of Mylopharyngodon piceus was significant. The total free amino acid content of belly meat of Mylopharyngodon piceus was significantly higher than that of dorsal meat, while the tail meat had the lowest content. The K value is generally used to evaluate the freshness of aquatic products, defined as the percentage of HxR and Hx in the total amount of all related compounds of ATP. The K value of dorsal meat was 5.01%, which was significantly lower than that of belly meat (10.04%) and tail meat (12.87%), indicating that the sampling position should be indicated when K value is used to compare the freshness of meat. EUC value results showed that the belly meat taste was better than the dorsal meat taste, and the dorsal meat taste was better than the tail meat taste. Substances that contribute significantly to the flavor of Mylopharyngodon piceus include hexanal, 1-octen-3-ol, nonanal, 1-hexanol, heptanal, (E)-2-octenal and valeraldehyde. There were significant differences in water-soluble flavor components in the meat of three parts of Mylopharyngodon piceus, and some differences in volatile components. The flavor of belly meat and dorsal meat of Mylopharyngodon piceus is better than that of tail meat. When studying the flavor and freshness of Mylopharyngodon piceus, you should pay attention to distinguish the dorsal meat, belly meat and tail meat of Mylopharyngodon piceus.

Key words: Mylopharyngodon piceus, dorsal meat, belly meat, tail meat, flavor quality