基于气相-离子迁移色谱分析大鲵不同可食部位挥发性成分指纹差异  

Differences in Volatile Fingerprints of Different Edible Parts of Giant Salamander(Andrias davidiauns)Analyzed by Gas Chromatography-Ion Mobility Spectrometry

作　　者：金文刚[1] 赵萍 金晶 杨猛 刘俊霞 耿敬章[1] 陈小华 裴金金[1] 陈德经[1] JIN Wengang;ZHAO Ping;JIN Jing;YANG Meng;LIU Junxia;GENG Jingzhang;CHEN Xiaohua;PEI Jinjin;CHEN Dejing(Key Laboratory of Bio-resources of Shaanxi Province,School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;School of Law,Xizang Minzu University,Xianyang 712082,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西省资源生物重点实验室,陕西汉中723001 [2]西藏民族大学法学院,陕西咸阳712082

出　　处：《食品科学》2022年第2期303-309,共7页Food Science

基　　金：陕南秦巴山区生物资源综合开发利用协同创新中心项目(QBXT-18-4);陕西省“三秦学者”创新团队支持计划项目(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：为明确大鲵肉腥味成分以及对其进行有效脱腥,利用气相-离子迁移色谱(gas chromatography-ion mobility spectrometry,GC-IMS)分析大鲵不同可食部位(头、背、腹、尾、爪和肝)挥发性气味物质差异。结果表明,GC-IMS技术可以对大鲵不同部位气味物质实现较好分离。大鲵不同部位共鉴定34种挥发性气味物质,包括酯类9种、酮类9种、醛类6种、醇类7种、酸类2种、吡嗪类1种。主成分分析表明,大鲵不同部位挥发性气味成分GC-IMS呈现出一定差异,2个主成分累计贡献率达到63%,说明基于GC-IMS技术可以实现大鲵不同部位的区分。该研究建立了大鲵不同部位挥发性成分指纹图谱,可视化呈现了大鲵不同部位挥发性成分轮廓,对今后大鲵分割肉品质控制、腥味脱除及其产品开发提供了参考。In order to identify the odor components of giant salamander meat and effectively remove its fishy smell, gas chromatography-ion mobility spectrometry(GC-IMS) was used to analyze the differences in the odor fingerprints of different edible parts(head, back, abdomen, tail, claw and liver) of giant salamander. The results showed that GC-IMS provided good separation of the odorants of different edible parts of giant salamander. A total of 34 volatile odorants were identified from six different edible parts, including nine esters, nine ketones, six aldehydes, seven alcohols, two acids and one pyrazine. Principal component analysis showed that there were some differences in volatile odor components among the six edible parts of giant salamander, and the first two principal components contributed cumulatively to 63% of the total variance, indicating that the edible parts of giant salamander could be discriminated by GC-IMS. The findings of this study could provide a reference for quality control of different edible parts of giant salamander, fishy smell removal, and product development in the future.

关 键 词：大鲵肉 气相-离子迁移色谱 不同可食部位 挥发性成分指纹 主成分分析 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]