基于GC-IMS分析三种植物油炒制海鲈鱼鱼松中挥发性风味物质的研究  

Volatile Flavor Compounds Analysis in Lateolabrax japonicus Fish Floss Fried with Three Vegetable Oils Based on GC-IMS

作　　者：火玉明 周静 张华丹[1,2] 程文健 陈丽娇[1,2,3] 梁鹏 HUO Yuming;ZHOU Jing;ZHANG Huadan;CHENG Wenjian;CHEN Lijiao;LIANG Peng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition Ministry of Education,Fuzhou 350002,China;Key Laboratory of Marine Biotechnology of Fujian Province,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]闽台特色海洋食品加工及营养健康教育部工程研究中心,福建福州350002 [3]福建省海洋生物技术重点实验室,福建福州350002

出　　处：《食品工业科技》2022年第13期267-275,共9页Science and Technology of Food Industry

基　　金：福建省星火计划福鼎鲈鱼精深加工增值关键技术与产业化示范(2020S01020107)。

摘　　要：本研究以海鲈鱼鱼松为研究对象,通过感官评分、色差和质构确定了植物油最佳添加量为3%。在此基础上,采用气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)技术深入分析了三种植物油(花生油、棕榈油和葵花籽油)炒制鱼松过程中挥发性风味物质的组成情况。结果表明,三种植物油炒制的鱼松中共鉴定出40种挥发性风味物质,包括醛类、醇类、酯类和酮类化合物等,其中,花生油、棕榈油和葵花籽油炒制鱼松中醛类的相对含量最高,分别为63.33%、57.58%和43.75%。不同植物油炒制鱼松中存在特征风味物质,其中,丙醛、苯甲醛分别只存在于花生油、棕榈油炒制鱼松中;3-甲基-1-丁醇和己醛同时存在于花生油和葵花籽油炒制鱼松中。本研究结果表明根据GC-IMS建立的三种植物油炒制鱼松指纹图谱相似度较低,能有效区分炒制鱼松的植物油来源,可作为植物油炒制鱼松的鉴定及掺伪鉴别的有效手段。On the basis of sensory scoring, color difference and texture of the optimal amount of vegetable oil to be added to3%, compositions of volatile flavor compounds in Lateolabrax japonicus fish floss during frying process with three kinds of vegetable oils(peanut oil, palm oil and sunflower oil) were thoroughly evaluated by gas chromatography-ion mobility spectroscopy(GC-IMS) in this study. The results showed that 40 volatile substances were identified in the three kinds of vegetable oils fried fish floss, including aldehydes, alcohols, esters, and ketones compounds. The highest relative content of aldehydes was respectively 63.33%, 57.58% and 43.75% in peanut oil, palm oil and sunflower oil fried fish floss. There were characteristic flavor components of fish floss fried with different vegetable oils, which propanal and benzaldehyde were detected in fish floss fried with peanut oil and palm oil respectively;3-methylbutan-1-ol and hexanal in fish floss fried with peanut oil and sunflower oil. The results indicated that the fingerprints of the three vegetable oil fried fish floss had low similarity established according to GC-IMS, which could effectively distinguish the vegetable oil source of fried fish floss, and could be used as the identification of vegetable oil fried fish floss and the identification of adulteration.

关 键 词：海鲈鱼 鱼松 植物油 挥发性风味物质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]