洗手做羹汤

台湾到处都有卖肉羹、鱿鱼羹的店家，夜市中要是没有这两味，就不能称之为夜市。把鱼肉与面粉搅拌成鱼浆，用瘦肉块为馅，沾着鱼浆，盈握为度，捏成块状，滚水煮熟，再放入大鼎中，与大白菜同炖煮，调味勾芡，即成肉羹。嗜海味者将肉条代以发泡好的鱿鱼，称鱿鱼羹。食用之际，佐以乌醋、胡椒。更令人垂涎。这两种羹可以单独享用，     

生活一点通

烧鱼妙招 1．蒸鱼用开水。蒸鱼时先将水烧开，然后将鱼放在盆子里隔水蒸。如果有条件的话，蒸前在鱼身上放一些鸡油或猪油，可使鱼肉更加滑嫩。     

气相色谱/质谱法同时检测鱼肉样品中三氯生及其甲基代谢产物

采用气相色谱/质谱(gas chromatography/mass spectrometry, GC/MS)法, 建立了可同时检测鱼肉样品中三氯生(triclosan, TCS)和甲基三氯生(methyl-triclosan, MTCS)的分析方法, 对比了不同衍生化试剂的衍生效果,考察了对鱼肉样品去脂净化过程有影响的相关因素, 最终确定鱼肉样品用正己烷-丙酮(体积比为1∶1) 提取, 凝胶色谱(gel permeation chromatography, GPC) 和复合硅胶柱净化, 乙酸乙酯衍生化, 气相色谱/质谱检测. 结果显示, 本方法对TCS 和MTCS 的线性范围分别为5~500和2~500 pg/μL, 相关系数均大于0.99, 检出限(limit of detection, LOD) 分别为1.3 和0.8 pg/μL. 在3 个空白加标实验中, TCS 和MTCS 的回收率分别为83%~89% 和
85%~98%. 最后, 应用此方法对鱼肉样品中两种化合物的浓度进行了定量分析.     

Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry

Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry （GC-MS）, and two pretreatment methods, i.e., purge and trap （P＆T） GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P＆T-GC-MS method determined 12 components, including sulfur-containing constituents （such as dimethyl disulfide）, nitrogen-containing constituents （such as pyrazine derivatives）, aldehydes and ketones. Ethyl acetate extraction fol- lowed by GC-MS method detected 10 components, which were mainly volatile organic acids （such as benzenepropanoic acid） and esters. Neither of the two methods detected alcohols or trimethylamine. This study offers an important reference to determine volatile flavor components of traditional fish sauce through modem analysis methods.