基于HS-SPME-GC-MS分析循环熬制卤水对风味熟制小鱼干风味的影响  

Analysis of the Effects in the Flavor Anchovy during CirculatingBoiling Brine Based on HS-SPME-GC-MS

作　　者：周晓 周劲松 刘特元 蒋立文[1] 刘洋 尹世鲜 荣智兴 陈欢 ZHOU Xiao;ZHOU Jinsong;LIU Teyuan;JIANG Liwen;LIU Yang;YIN Shixian;RONG Zhixing;CHEN Huan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Jin Zai Food Group Co.,Ltd.,Yueyang 414000,China;Hunan Engineering and Technology Research Center of Healthy Snack Food,Yueyang 414000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]劲仔食品集团股份有限公司,湖南岳阳414000 [3]湖南省健康休闲食品工程技术研究中心,湖南岳阳414000

出　　处：《食品工业科技》2023年第19期320-328,共9页Science and Technology of Food Industry

摘　　要：本文研究了卤料包循环熬制对熟制小鱼干风味的影响。采用电子舌研究经第一锅卤水卤制的成品风味小鱼干A和第五锅卤水卤制的成品风味小鱼干B的风味差异。通过电子鼻和顶空固相微萃取-气质联用(Headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry,HS-SPME-GCMS)对A、B样品中的挥发性化合物进行分析。结果表明:电子舌中,经第五锅卤水油炸卤制后的风味小鱼干B在鲜味、苦味和咸味更强。从电子鼻结果来看,A、B样品的差异主要体现在W2W(有机硫类)、W1S(甲烷短链烷烃类气体)和W1W(硫化物)传感器上,前两者在小鱼干B中有所减少,而W1W(硫化物)则有所增加。通过GC-MS从两种产品中共检测出62种挥发性物质:A样品中检测出了45种物质,B样品中检测出了54种物质。共同检测到的物质有36种,其中相对含量较高的主体风味物质包括芳樟醇、茴香烯、乙酸芳樟酯和4-烯丙基苯甲醚等在风味小鱼干B中含量更高。综上,卤水的循环熬制有利于促进小鱼干中有益挥发性风味物质的生成以及香辛料中风味物质的融出。这可为后续风味熟制小鱼干的技术优化提供理论支持。To investigate the effect of cyclic boiling of the brine pack on the flavor of brine fried anchovy,the electronic tongue was used to investigate the difference in taste between the sample A(fried anchovy brined in the first-use brine)and sample B(fried anchovy brined in brine after recycling for 5 times).The volatile compounds in samples A and B were analyzed by electronic nose and HS-SPME-GC-MS.The results showed that,in the E-tongue,the taste of sample B was stronger in umami,bitterness and saltiness than sample A.For the E-nose,the differences between samples A and B were mainly in the W2W(organic sulfurs),W1S(methane short chain alkane gas)and W1W(sulfide)sensors,with the first two decreasing but W1W(sulfide)increasing in sample B.A total of 62 volatile substances were detected by GC-MS:45 substances were detected in sample A and 54 substances were detected in sample B.Thirty-six substances were detected in both samples,among which the relatively high content of main flavor substances including linalool,trans-anethole,linalool acetate and 4-allyl anisole were higher content in fried anchovy B.In summary,the cyclic boiling of brine was beneficial in promoting the production of beneficial volatile flavors in fried anchovy and the expression of volatile flavor components of the spices.This would provide the theoretical support for technical optimization of brine fried anchovy.

关 键 词：风味小鱼干 电子舌 电子鼻 顶空固相微萃取-气质联用 挥发性物质 

分 类 号：S986.1[农业科学—捕捞与储运]