牙鲆冷藏过程中肌肉挥发性风味成分的变化  

Changes in volatiles of Paralichthys olivaceus muscle during chilled storage

作　　者：徐永霞[1] 张朝敏[1] 赵佳美[1] 仪淑敏[1] 朱文慧[1] 励建荣[1] 李钰金 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]泰祥集团山东海洋食品营养研究院,山东荣成264303

出　　处：《食品与发酵工业》2016年第1期219-224,共6页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划(2015BAD17B03)

摘　　要：为研究牙鲆不同贮藏阶段挥发性风味物质的组成特征,采用固相微萃取-气质联用技术测定牙鲆4℃冷藏条件下肌肉挥发性风味物质的变化情况,并利用主成分分析法和聚类分析法对挥发性物质的组成差异进行分析。结果表明:在冷藏牙鲆肌肉中共检测出66种主要的挥发性物质,包括醛、醇、酮、烃、酯和胺类化合物等。主成分分析结果表明,不同贮藏时间牙鲆肌肉的特征风味物质组成不同,其中贮藏初期以醛、酮和醇类化合物为主,在第0天和第3天时鱼肉样品的特征风味物质主要是己醛、壬醛、苯甲醛、2-壬酮、2-乙基己醇、1-戊烯-3-醇等;贮藏后期以胺类化合物为主,在贮藏12d时鱼肉样品的特征风味物质主要是甲基乙胺、N-己基甲胺、十九胺等。聚类分析发现,不同贮藏阶段鱼肉样品的风味轮廓可各自聚为一类。To investigate the difference of volatile components in Paralichthys olivaceus at different storage periods,solid phase micro-extraction（ SPME） combined with gas chromatography-mass spectrometry（ GC-MS） was performed to detect the volatile compounds in muscle of Paralichthys olivaceus during storage at 4°C. Principal component analysis（ PCA） and cluster analysis were used to study the changes of volatile components in Paralichthys olivaceu. Total of 66 predominant volatiles were identified in Paralichthys olivaceus muscle during chilled storage,such as aldehydes,alcohols,ketones,hydrocarbon,esters,amines and so on. The results of PCA showed that the volatile characteristics of fish muscle at different storage periods were different. Aldehydes,ketones and alcohols were the predominant compounds in early storage period and hexanal,nonanal,benzaldehyde,2-nonanone,2-ethyl hexanol and 1-pentene-3-ol were characteristic volatiles at 0d and 3d. Amines were dominated in later period,at the 12 d of the storage,the main volatiles substance in fish is 2-propanamine,n-hexylmethylamine and nonadecylamine. Clustering analysis results showed that,the volatile profile of fish samples at different storage periods could be classified as one cluster.

关 键 词：牙鲆 挥发性物质 SPME-GC-MS 主成分分析 聚类分析 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]