基于SPME-GC-MS和电子鼻的鱼粉挥发性物质分析  

Analysis of Volatile Compounds in Fish Meal Based on SPME-GC-MS and Electronic Nose

作　　者：李培[1] 牛智有[1,2] 朱明 邵恺怿[1] 耿婕 李洪成 LI Pei;NIU Zhiyou;ZHU Ming;SHAO Kaiyi;GENG Jie;LI Hongcheng(College of Engineering,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River,Ministry of Agriculture and Rural Affairs,Wuhan 430070,China)

机构地区：[1]华中农业大学工学院,武汉430070 [2]农业农村部长江中下游农业装备重点实验室,武汉430070

出　　处：《农业机械学报》2020年第7期397-405,共9页Transactions of the Chinese Society for Agricultural Machinery

基　　金：中央高校基本科研业务费专项资金项目(2662018PY081、11041910103)。

摘　　要：为了能够全面、快速分析鱼粉的新鲜度,将电子鼻与顶空固相微萃取气质联用技术结合,以挥发性物质含量辅助评价鱼粉的新鲜度。首先,采用顶空固相微萃取方法对18种储藏时间鱼粉的挥发性物质进行了分析,得到不同储藏时间鱼粉的挥发性物质种类和含量,以及挥发性物质变化规律;采用多元线性回归方法和最近邻回归方法对鱼粉各类挥发性物质和表征新鲜度的标记物与电子鼻传感器响应建立了模型。结果表明:顶空固相微萃取气质联用(Solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)共鉴定出101种,主要包括醇类化合物、醛类化合物等11类挥发性物质,其中醛酮类化合物种类较多。随着鱼粉逐渐腐败,气味阈值较低的醛类化合物相对含量逐渐降低、酮类化合物相对含量逐渐升高,并出现了二甲基三硫、三甲胺等表征鱼粉新鲜度的标记物;在储藏过程中,醇类化合物相对含量呈先上升后下降趋势;酸类化合物、含氮化合物、含硫化合物相对含量则呈上升趋势。与多元线性回归方法相比,最近邻回归方法具有更好的预测能力,测试集相关系数在0.7633~0.9999之间,均方根误差在0.0867%~8.4655%之间。In order to analyze the freshness of fish meal comprehensively and quickly,the electronic nose and SPME-GC-MS were combined to evaluate the freshness of fish meal through the content of volatile components.The volatile components of fish meal with 18 different storage times levels was analyzed by solid-phase headspace microextraction,and the kinds and contents of volatile components in fish meal were obtained at different storage time,and the change rule of volatile components was obtained.Multiple linear regression and KNN regression were used to model various volatile components and freshness markers of fish meal and the response of electronic nose sensors.A total of 101 volatile compounds were detected,including 11 alcohols,20 aldehydes,26 ketones,8 acids,9 hydrocarbons,15 nitrogen-containing compounds,4 sulfur-containing compounds and other compounds.Among them,there were more aldehyde ketones,less esters,phenols and ethers.Ethoxyquin andγ-dehydrogenase were also detected in the volatile gas of fish meal,the reason was that fish meal,as a feed material,was not only a simple processing of raw fish,and also required other additives to facilitate the transportation and storage of fish meal.At the beginning of storage,the relative content of aldehydes was 48.99%,but at the end of storage,the relative content of aldehydes was 0.95%.The relative content of aldehydes was significantly reduced,while the relative content of ketones was increased.At the beginning of storage,the relative content of ketones was 28.55%,but at the end of storage,it was 51.43%.The results showed that the freshness of fish meal was characterized by trimethylamine,3-methyl-1-butanol,dimethyl disulfide and dimethyl trisulfide.The relative contents of alcohols showed a downward trend after the first increase,acids,nitrogenous compounds and sulfur compounds showed an upward trend.The models of various volatile components in fish meal and the markers representing freshness and the sensor responses of electronic nose were established by multiple

关 键 词：鱼粉 挥发性物质 电子鼻 顶空固相微萃取气质联用 KNN回归 

分 类 号：TS254.51[轻工技术与工程—水产品加工及贮藏工程]