黑鱼油精制过程中品质及风味成分变化  

Changes in the Quality and Flavor Components of Snakehead Fish Oil during Refining

作　　者：张权 王为 吴思纷 钟比真 彭斌 李金林[1] 胡明明 涂宗财[1,2] ZHANG Quan;WANG Wei;WU Sifen;ZHONG Bizhen;PENG Bin;LI Jinlin;HU Mingming;TU Zongcai(National R&D Center for Freshwater Fish Processing,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《食品科学》2023年第12期208-216,共9页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-45);江西省教育厅科学技术研究项目(GJJ210322);江西省重点研发计划项目(20192ACB60005)。

摘　　要：为探究精制过程对黑鱼油品质及风味成分的影响,以黑鱼内脏为原料提取粗鱼油,并对其精制过程中的理化指标、脂肪酸组成以及挥发性风味成分进行分析。结果表明,精制过程中黑鱼油的理化指标得到明显改善,酸价、过氧化值、水分及挥发物、茴香胺值和不皂化物等显著降低,碘值升高。黑鱼油中共检测出27种脂肪酸,主要以油酸、亚油酸和棕榈酸为主。精制过程中脂肪酸种类基本不变,饱和脂肪酸含量有所降低,单不饱和脂肪酸与多不饱和脂肪酸含量有所升高。黑鱼油精制过程中共检测出99种挥发性风味物质,其中1-辛烯-3-醇、己醛、壬醛、2-庚烯醛、(E,Z)-2,6-壬二烯醛、2,4-癸二烯醛、反式-2,4-癸二烯醛等14种化合物是黑鱼油的关键风味物质。本研究结果可为黑鱼内脏鱼油的精深加工及资源高值化利用等提供理论依据和技术支撑。In order to investigate the influence of the refining process on the quality and sensory properties of snakehead fish oil,the physicochemical properties,fatty acid composition and volatile flavor composition during the refining process of crude fish oil extracted from snakehead viscera were evaluated.The results showed that the physicochemical properties of snakehead fish oil were significantly improved;the acid value,peroxide value,moisture content,volatile content,anisidine value and unsaponifiable matter content were significantly reduced,and the iodine value was increased.In total,27 fatty acids were detected in snakehead fish oil,the major ones being oleic acid,linoleic acid,and palmitic acid.During the refining process,the number of fatty acids was almost unchanged,the contents of monounsaturated and polyunsaturated fatty acids increased,while a reverse trend was observed for the content of saturated fatty acids.Additionally,a total of 99 volatile compounds were detected during the refining process of snakehead fish oil,among which 14 compounds including 1-octen-3-ol,hexanal,nonanal,2-heptenal,(E,Z)-2,6-nonadienal,2,4-decadienal,and trans-2,4-decadienal were the key flavor substances of snakehead fish oil.These findings provide a theoretical basis and technical support for the deep processing and high-value utilization of snakehead fish visceral oil.

关 键 词：黑鱼油 精制 理化指标 脂肪酸组成 风味物质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]