基于HS-SPME-GC-MS与OAV对5种臭鳜鱼产品特征风味的分析  

Analysis of characteristic flavors of five stinky mandarin fish products based on HS-SPME-GC-MS and OAV

作　　者：杨柳 陈亚林[1,2] 徐宝才 孙汉巨 吴永祥 YANG Liu;CHEN Yalin;XU Baocai;SUN Hanju;WU Yongxiang(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;Engineering Research Center of Bio-process of Ministry of Education,Hefei University of Technology,Hefei 230601,China;College of Life and Environment Science,Huangshan University,Huangshan 245041,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230601 [3]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《合肥工业大学学报（自然科学版）》2023年第9期1278-1283,共6页Journal of Hefei University of Technology：Natural Science

基　　金：安徽省重点研究与开发计划资助项目(202104a06020013);安徽省高校自然科学研究重点资助项目(KJ2021A1047)。

摘　　要：为了确定臭鳜鱼产品的特征风味,文章对市场上的5种臭鳜鱼产品进行研究,采用顶空固相微萃取-气相色谱-质谱联用仪(head space-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对臭鳜鱼样本中挥发性风味化合物进行测定,探究臭鳜鱼中的特征风味,并通过电子鼻对臭鳜鱼中的气味进行扫描验证。结果表明:5种产品的质构并无明显差异,风味有差别,臭鳜鱼中的挥发性风味化合物种类比较复杂,5种臭鳜鱼产品中共检测到86种物质,将其分成8类,分别为醇类、酸类、酯类、醛类、酮类、碳氢化合物、芳烃类以及其他类化合物(含硫、含氮类);5种产品中都包含的化合物有13种,分别为1-辛烯-3-醇、正丁醇、乙酸、肉豆蔻酸、丁酸、壬醛、苯乙烯、3,5,5-三甲基-2-己烯、十六烷、苯酚、吲哚、二甲基三硫化物和甲氧基苯肟。通过计算化合物的气味活度值(odor activity value,OAV),在13种共有化合物中分析筛选出了7种OAV均大于等于1的化合物,分别为1-辛烯-3-醇、乙酸、丁酸、壬醛、苯乙烯、吲哚、二甲基三硫化物,被认为是臭鳜鱼中关键的特征风味。In order to determine the characteristic flavors of the stinky mandarin fish products,five products in the market were investigated,and volatile flavor compounds in the fish samples were determined by head space-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to explore the characteristic flavors in the stinky mandarin fish,and the odors in the fish were scanned and verified by electronic nose.The results showed that there was no significant difference in the texture of the five products,but there would be differences in flavor.The types of volatile flavor compounds in stinky mandarin fish were complex,and a total of 86 compounds were detected in the five products,which were classified into eight categories,including alcohols,acids,esters,aldehydes,ketones,hydrocarbons,aromatic hydrocarbons,and other types of compounds(sulfur-containing and nitrogen-containing).There were 13 compounds contained in all five of these products,namely 1-octen-3-ol,1-butanol,acetic acid,tetradecanoic acid,butanoic acid,nonanal,styrene,3,5,5-trimethyl-2-hexene,hexadecane,phenol,indole,dimethyl trisulfide,and methoxy-phenyl-oxime.By calculating the odor activity value(OAV)of the compounds,seven compounds with OAV greater than 1 were analyzed and screened among the 13 shared compounds,which were considered to be the key characteristic flavors in stinky mandarin fish,namely 1-octen-3-ol,acetic acid,butanoic acid,nonanal,styrene,indole,and dimethyl trisulfide.

关 键 词：臭鳜鱼 顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS) 电子鼻 气味活度值(OAV) 特征风味 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]