顶空固相微萃取-气质联用技术结合电子鼻分析4℃冷藏过程中三文鱼片挥发性成分的变化  

Analysis of Changes in Volatile Components of Salmon Fillets during Refrigerated Storage by the HS-SPME-GC-MS Technique Combined with Electronic Nose

作　　者：李婷婷[1,2] 丁婷[3] 邹朝阳 周凯[3] 赵国华[1] 励建荣[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]大连民族学院生命科学学院,辽宁大连116600 [3]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《现代食品科技》2015年第2期249-260,共12页Modern Food Science and Technology

基　　金：国家自然科学基金青年科学基金(31301572);中国博士后科学基金(2014M552302);"十二五"国家科技支撑计划(2012BAD29B06);高等学校博士学科点专项科研基金(优先发展领域)(20113326130001);中央高校基本科研业务费专项资金资助(DC12010303)

摘　　要：采用顶空固相微萃取-气相色谱质谱联用(HS-SPME-GC-MS)技术,结合电子鼻,对4℃冷藏过程中三文鱼片的挥发性成分进行测定,并探究三文鱼片在4℃冷藏过程中挥发性成分的变化。结果表明,HS-SPME-GC-MS方法共检测出288种挥发性成分,主要为醛类、醇类和烃类(烷烃、烯烃、芳香烃)物质,且在冷藏期间挥发性成分中醛类物质不断减少,而酸类物质有积累的趋势,醇类和芳香族类物质则先呈现增加后降低的趋势。烃类物质在第12 d时有最大峰面积值;酯类物质则在第6 d以后出现且为增高的趋势;而胺类等其他物质的含量在冷藏期间波动较大。用电子鼻对三文鱼在冷藏期间挥发性物质进行主成分分析(Principal Component Analysis,PCA)、负荷加载分析(Loadings Analysis,LA)以及线性判别分析(Linear Discriminant Analysis,LDA),所得结果与HS-SPME-GC-MS方法相一致,均表明冷藏三文鱼片在第6 d、12 d及15 d的挥发性成分变化较大,是其新鲜度变化的拐点。The volatile components of salmon fillets were determined using headspace solid-phase microextraction gas chromatographymass spectrometry（HS-SPME/GC-MS） combined with the electronic nose technique, and the changes of volatile components during storage at 4 ℃ were also explored. The results showed that the 288 types of volatile components determined by HS-SPME/GC-MS mainly consisted of aldehydes, alcohols, and hydrocarbons（alkanes, alkenes, and aromatics）. Additionally, during cold storage, the volatile aldehyde content of salmon fillets decreased continuously, acids showed an increasing trend, and alcohols and aromatics showed a decreasing trend after initial increase. The maximum peak area value of the hydrocarbons appeared on day 12; esters appeared after day 6 with an increasing trend; the contents of amines and other components fluctuated greatly during cold storage. The volatile components of cold-stored salmon fillets, detected by electronic nose, were analyzed by principal component analysis（PCA）, loading analysis（LA）, and linear discriminant analysis（LDA）. The obtained results were consistent with the results of the HS-SPME-GC-MS method, indicating that significant changes in volatile components took place on days 6, 12, and 15, which were the inflection points of the freshness of salmon fillets during refrigerated storage.

关 键 词：固相微萃取 气相色谱-质谱联用 电子鼻 三文鱼片 挥发性成分 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]