羊栖菜腥味物质分析及其脱除方法比较  

Analysis and Comparison of Methods for Removal of Fishy Substances in Sargassum fusiforme

作　　者：匡婷 方宗穆 张名位[2] 张瑞芬[2] 池建伟[2] 黄菲[2] 贾栩超 董丽红[2] 马勤 邓梅 马永轩[2] 郝娟 赵东 KUANG Ting;FANG Zongmu;ZHANG Mingwei;ZHANG Ruifen;CHI Jianwei;HUANG Fei;JIA Xuchao;DONG Lihong;MA Qin;DENG Mei;MA Yongxuan;HAO Juan;ZHAO Dong(College of Life Sciences,Yangtze University,Jingzhou 434000,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory Processing,Guangzhou 510000,China;College of Food Science,Fujian Agriculture and Foresty University,Fuzhou 350000,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434000 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510000 [3]福建农林大学食品科学学院,福建福州350000

出　　处：《现代食品科技》2022年第11期285-297,共13页Modern Food Science and Technology

基　　金：广东省重点领域研发计划项目(2020B1111030004);广州市科技计划项目(201907010035)。

摘　　要：为了分析和脱除羊栖菜的腥味,本研究使用金银花、柠檬、抹茶和葡萄籽皮等天然植物作为脱腥剂,采用顶空固相微萃取-气相色谱质谱联用分析技术(Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS),结合NIST14质谱数据库比对、保留指数分析、气相色谱嗅闻(Gas Chromatography-Olfactometry,GC-O)等方法对其风味物质进行鉴定、分析和综合比较,确定最佳的脱腥剂和脱腥工艺。结果表明:羊栖菜中共检测出24种挥发性风味物质,其中醛酮醇类化合物是腥味的主要来源;通过对比四种天然植物,其中金银花除腥效果最佳,共检测出19种挥发性风味成分,且不仅显著降低了羊栖菜中醛、酮、醇类等主要腥味化合物,还增加了花香味;金银花除腥工艺的最佳条件:4wt%金银花粉、加热温度55℃,加热时间60 min。该研究为羊栖菜的开发和利用提供理论依据。To analyze and remove fishy substances in Sargassum fusiforme,this study used natural plants such as Japanese honeysuckle,lemon,matcha,and grape seed peel as deodorizers for headspace solid phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis.In addition,comparison of the NIST14 mass spectrometry database,retention index analysis,and gas chromatography-olfactometry(GC-O)were performed to determine the best deodorant and deodorization process.The results revealed 24 volatile flavor substances from S.fusiforme,of which aldehydes,ketones,and alcohols were the primary sources of fishy flavor.Among the four natural plant deodorizers,Japanese honeysuckle had the best deodorization effect,and 19 volatile flavor components were detected.Japanese honeysuckle significantly decreased the primary fishy substances such as aldehydes,ketones,and alcohols in S.fusiforme and also increased floral flavors.The best conditions for deodorization processing were addition of 4%Japanese honeysuckle and heating at 55℃for 60 min.This study provides a theoretical basis for the development and utilization of S.fusiforme.

关 键 词：羊栖菜 天然植物 脱腥工艺 HS-SPME-GC-MS 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]