不同工艺即食烤鱼挥发性风味物质差异分析  

Difference Analysis of Volatile Flavor Compounds in Instant Roasted Fishes with Different Processing Technologies

作　　者：张艳[1] 聂青玉[1] 王圣开 付勋[1] 李翔[1] ZHANG Yan;NIE Qing-yu;WANG Sheng-kai;FU Xun;LI Xiang(Chongqing Three Gorges Vocational College,Chongqing 404155,China;Wanzhou Food and Drug Inspection,Chongqing 404155,China)

机构地区：[1]重庆三峡职业学院,重庆404155 [2]重庆市万州食品药品检验所,重庆404155

出　　处：《保鲜与加工》2021年第6期107-113,共7页Storage and Process

基　　金：重庆市教育委员会科学技术研究项目(KJQN201903504);重庆市高校创新研究群体项目(CXQTP19037)。

摘　　要：采用气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)测定不同加工工艺即食烤鱼的挥发性成分,分析比较不同工艺生产的即食型烤鱼的风味差异。结果表明:4组烤鱼样品共检测鉴定出50种挥发性物质,包括醇类、酮类、醛类、烃类和酯类。TK样品(炭烤)主要挥发性成分为醛酮类,如3-甲基丁醛、苯乙醛、丁醛、6-甲基-5-庚烯二酮等;样品P1(油炸8 min,140℃)主要挥发性物质与炭烤样品部分相同,除醛酮类外,还包括烯类,如α-松油烯、顺-罗勒烯、柠檬烯等;样品P2(油炸6 min,160℃)的挥发性物质主要为二氢-(3H)-呋喃酮、2,3-丁二酮等;样品P3(油炸4 min,180℃)的主要挥发性物质与P2部分相同,包括M-2-庚酮、1-辛烯-3-醇、呋喃酮等。以TK为参照,P1、P2、P3组样品与TK组样品特征挥发性成分有明显差异,P2与P3挥发性物质种类较为相似。通过主成分(PCA)对比分析,贡献率达90%,样本特征差异明显。通过GC-IMS对即食烤鱼挥发性风味成分分析,对烤鱼工艺改进、优化产品风味有较好的应用价值。In the present study,the volatile flavor compounds in instant roasted fishes with different processing technologies were determined using Gas Chromatography-Ion Mobility Spectrometry(GC-IMS),and their differences were compared and analyzed.The results showed that there were 50 kinds of volatile compounds detected and identified in four groups of roasted fish samples mainly including alcohols,ketones,aldehydes,hydrocarbons and esters.The main volatiles of TK samples(carbon baked)were aldehydes and ketones,such as 3-methylbutyraldehyde,phenylacetaldehyde,butyraldehyde,6-methyl-5-heptenedione,etc;the main volatiles of P1 samples(frying 8 min,140℃)were similar with those of TK samples in addition to olefins,such asα-terpinene,ocitene,limonene,etc;the main volatiles of P2 samples(frying 6 min,160℃)were dihydro-furanone,2,3-butanedione,etc;and the main volatiles of P3(frying 4 min,180℃)and P2 were partially same,including M-2-heptanone,1-octen-3-ol,furanone,and so on.Compared with TK samples,there were significant differences on volatile components in P1,P2,and P3 groups,and the volatile compounds types of P2 and P3 were similar.Through PCA comparative analysis,the contribution rate was 90%,and the difference of sample characteristics was obvious.Using GC-IMS technology to analyze the volatile compounds of instant roasted fishes would exhibit a superior application value for the improvement of roasted fish technology and optimization of product flavors.

关 键 词：即食型烤鱼 工艺 GC-IMS 挥发性风味物质 指纹图谱 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]