基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质  

Volatile Flavor Compounds of Giant Salamander(Andrias davidianus)Head Soup during Stewing based on GC-IMS Technology

作　　者：金文刚[1,2] 别玲玲 裴金金 陈小华[1,2] 王景华[3] 万小辉[1] JIN Wengang;BIE Lingling;PEI Jinjin;CHEN Xiaohua;WANG Jinghua;WAN Xiaohui(School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;Key Laboratory of Bio-resources of Shaanxi Province,Shaanxi University of Technology,Hanzhong 723001,China;Hanzhong Science and Technology Resources Co-ordination Center,Hanzhong 723001,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723001 [2]陕西理工大学陕西省资源生物重点实验室,陕西汉中723001 [3]汉中市科技资源统筹中心,陕西汉中723001

出　　处：《食品工业科技》2021年第19期307-313,共7页Science and Technology of Food Industry

基　　金：陕南秦巴山区生物资源综合利用协同创新中心项目(QBXT-18-4);陕西省“三秦学者”创新团队支持计划(陕组[2018]34号);汉中市青年科技创新团队项目(汉科[2019]26号)

摘　　要：为探明大鲵头汤挥发性风味物质种类,采用气相-离子迁移谱联用技术(GC-IMS)考察了不同炖煮时间(30、60、90、120和150 min)鲵头汤挥发性风味物质的变化。结果表明,GC-IMS技术对不同炖熬时间鲵头汤样品中45个信号峰中,鉴定出35种挥发性风味物质,包括醛类17种、酯类8种、酮类4种、醇类4种、酸类1种和吡嗪类1种;随着炖熬时间的延长(30~150 min),鲵头汤中丙醛、戊醇、乙醇、庚醛、2-庚酮、乙酸乙酯、壬醛和正辛醛浓度明显降低,而正己醇、丁醛、2-甲基丁酸乙酯、丙酸己酯、2-丁酮、戊醛、异戊醛、苯甲醛、丙酸乙酯和丁酸乙酯浓度逐渐上升。该文构建了炖熬过程中鲵头汤挥发性风味指纹,对不同炖熬时间鲵头汤挥发性风味轮廓实现了可视化表征,为今后鲵头汤品质控制以及质量标准制定提供了参考。To find out the kinds of volatile flavor compounds in giant salamander head soup and evaluate the quality of the soup,the volatile flavor fingerprints of Andrias davidianus soup with different stewing time(30,60,90,120 and 150 min)were investigated by gas chromatography ion migration chromatography(GC-IMS).The results showed that:GC-IMS technology could achieve better separation of volatile flavor compounds of salamander head soup at different stewing time.A total of 35 volatile flavor compounds were identified in different stewing time,including 17 aldehydes,8 esters,4 ketones,4 alcohols,1 acid and 1 pyrazine.With the extension of stewing time(30~150 min),the concentrations of propanal,3-methylbutan-1-ol,ethanol,heptanal,2-heptanone,ethyl acetate,nonanal and octanal decreased significantly,while the concentrations of n-hexanol,butanal,ethyl 2-methylbutyrate,hexyl propanoate,2-butanone,pentanal,3-methylbutanal,benzaldehyde,ethyl propanoate and ethyl butyrate increased gradually.In this study,the volatile flavor fingerprints of salamander head soup during stewing were established,and the volatile flavor profiles of salamander head soup at different stewing time were visualized,which provided a reference for quality control,quality evaluation and standard formulation of salamander head soup in the future.

关 键 词：大鲵 炖煮时间 汤 挥发性风味物质 气相-离子迁移色谱 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]