顶空固相微萃取-气质联用法结合电子鼻分析鱼精蛋白对草鱼片挥发性气味的影响  

Analysis of effects of protamine on volatile compounds for grass garp slices by HS-SPME-GC-MS technology combined with electronic nose

作　　者：王当丰 李婷婷 刘楠[1] 姜杨[1] 晋高伟 励建荣[1] 

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,辽宁锦州121013 [2]大连民族大学生命科学学院,辽宁大连116600

出　　处：《食品与发酵工业》2016年第10期163-170,共8页Food and Fermentation Industries

基　　金：国家自然科学基金(31301572,31301418);中国博士后科学基金(2014M552302);中央高校基本科研业务费专项资金资助(DC201501077);重庆市博士后资助(Xm2014041)

摘　　要：采用5.0 g/L的鱼精蛋白溶液对草鱼片进行浸泡处理,并通过顶空固相微萃取-气质联用(HS-SPMEGC-MS)及电子鼻对4℃贮藏过程中的样品进行挥发性气味检测。结果表明:HS-SPME-GC-MS法共检出挥发性物质132种,其中主要为醛类及醇类物质。在贮藏期内,对照组中醛类及醇类物质含量逐渐增高,酯类物质先增高后降低,酸类及其他类物质呈现较大波动。而处理组中醛类物质不断增加、醇类物质及酯类物质均呈现先降低后增高的趋势,且醇类、醛类及酯类物质的含量均低于对照组。电子鼻检测结果表明,贮藏后期处理组的响应值明显低于对照组。实验结果表明,鱼精蛋白处理能够在一定程度上延缓草鱼的风味劣变。The volatile compounds of grass carps slices immersed by protamine with 5. 0 g / L during 4℃ storage were measured by HS-SPME-GC-MS and electronic nose. The results showed that 132 kinds of volatile components were determined and were mainly aldehydes and alcohols by the technology of HS-SPME-GC-MS. During the storage,volatile aldehydes and alcohols in control samples increased,esters increased then decreased,acids and other components fluctuated. For the treatment group,volatile aldehydes increased,alcohols and esters components of grass carps slices reached their lowest points and then increased during the storage. Alcohols and aldehydes components were much lower than those of control samples. The E-nose result revealed that response values of treatment groups were much lower than those of control groups. In conclusion,the protamine showed a significant effect on postponing flavor deterioration of grass carps slices.

关 键 词：挥发性成分 顶空固相微萃取 气相色谱-质谱联用 电子鼻 草鱼 鱼精蛋白 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]