金枪鱼油脱臭过程中脂肪酸含量和挥发性风味成分解析  

Changes in Fatty Acid Composition and Volatile Compounds of Tuna Oil Following Deodorization Process

作　　者：张红燕[1] 李晔[1] 袁贝[1] 竺周斌 王求娟 陈义芳[1] 董丽莎[1] 王朝阳[1] 司开学 韩姣姣[1] 崔晨茜 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品科学》2016年第20期57-62,共6页Food Science

基　　金：国家海洋经济创新发展区域示范项目(2013710);宁波市科技局农业与社发重大科技项目(2010C10040);宁波市教育局重点学科资助项目(szxl1070);浙江省重中之重学科开放基金项目(F01728144200)

摘　　要：为探讨金枪鱼油脱臭过程中挥发性物质和脂肪酸含量随温度的变化,运用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术,对加热脱臭鱼油的挥发性成分和脂肪酸含量进行分析.结果表明,鱼油中脂肪酸组成从C14～C22的饱和脂肪酸的含量有所降低,不饱和脂肪酸的含量有所增加.电子鼻能够灵敏地检测到鱼油在加热脱臭过程中气味的变化.利用气相色谱-质谱从原料鱼油、加热150 ℃和200 ℃的脱臭鱼油中分别检出50、38 种和21 种挥发性化合物,包括醇类、醛类、酯类、酮类、烃类、酸类、杂环化合物等.原料鱼油中的辛醛、壬醛、（E）-2-辛烯醛、1-戊烯-3-醇、2-十-烷酮使鱼油具有浓重的腥臭味、土腥味、不愉快脂肪味;150 ℃脱臭鱼油的主要挥发性风味物质是辛醛、壬醛、（E）-2-辛烯醛,其含量有所减少,使得鱼油的腥臭味有所减弱,10-十二碳炔-1-醇、2-丁基-1-辛醇增加了清香、木香和脂肪香;200 ℃脱臭鱼油中辛醛、（E,E）-2,4-庚二烯醛、（E）-2-癸烯醛含量降低,使鱼油呈现较弱的鱼腥味.四氢-2H-吡喃-2-甲醇、2-乙基呋喃、2-戊基呋喃使鱼油呈现-定的油脂气息、青草味、蔬菜香味.The present study aimed to investigate the changes in fatty acid composition and volatile compounds of tuna oilfollowing deodorization by using electronic nose （E-nose） and headspace-solid-phase-microextraction-gas chromatographymassspectrometry analysis （HS-SPME-GC-MS）. Results showed the contents of saturated fatty acids （C14–C22） in tunaoil decreased whereas unsaturated fatty acids increased following deodorization process. E-nose was able to detect thechanges in volatile compounds of tuna oil with high sensitivity. Before and following deodorization at 150 and 200 ℃, atotal of 50, 38 and 21 volatile compounds namely alcohols, aldehydes, ketones, esters, hydrocarbons, acids and heterocycliccompounds were identified using GC-MS. The major volatile compounds in tuna oil were identified as octanal, nonanal,（E）-2-octenal, 1-penten-3-ol and 2-undecanone, which contributed to the unpleasant earthy and fishy smell of tuna oil.Following deodorization at 150 ℃, the amounts of octanal, nonanal and （E）-2-octenal in tuna oil significantly decreased,resulting in a significant decrease in its unpleasant earthy and fishy smell, whereas 10-dodecyn-1-ol and 2-butyl-1-octanolsignificantly increased, giving a characteristic woody and fatty aroma. A higher deodorization temperature of 200 ℃significantly decreased the contents of octanal, （E,E）-2,4-heptadienal and （E）-2-decene aldehyde and increased the contentsof tetrahydro-2H-pyran-2-methanol, 2-ethyl-furan, and 2-pentyl furan in tuna oil. Tetrahydropyran-2-methanol, 2-ethyl furanand 2-pentyl furan were responsible for the fatty, grass and green aroma of tuna oil.

关 键 词：鱼油脱臭 电子鼻 顶空固相微萃取-气相色谱-质谱联用 脂肪酸 主体风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]