基于电子鼻和顶空固相微萃取-气相色谱-质谱技术分析不同品种鱼胶的风味差异  

Analysis of Flavor Characteristics of Different Varieties of Fish Maws Based on Electronic Nose and Headspace Solid Phase Micro-Extraction Gas Chromatography-Mass Spectrometry

作　　者：冯瑞 梁结桦 田柬昕 赵影 张宇 黄达荣 杜冰[2] 钟碧銮 FENG Rui;LIANG Jiehua;TIAN Jianxin;ZHAO Ying;ZHANG Yu;HUANG Darong;DU Bing;ZHONG Biluan(Guangdong Guanzhan Nutrition and Health Technology Co.,Ltd.,Guangzhou 510277,China;College of Food Science,South China Agricultural University,Guangzhou 510641,China)

机构地区：[1]广东官栈营养健康科技有限公司,广东广州510277 [2]华南农业大学食品学院,广东广州510641

出　　处：《食品科技》2024年第5期289-298,共10页Food Science and Technology

基　　金：广东省自然科学基金项目(2020A1515011268)。

摘　　要：采用电子鼻和顶空固相微萃取-气相色谱-质谱(Headspace solid phase micro-extraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术,并结合气味感官评价,对6种鱼胶(白玉花胶、红鳘鱼胶、魣鱈胶、大西洋鳕鱼胶、赤嘴鳘鱼胶和黄花鱼胶)中挥发性成分进行分析。结果表明:气味感官评价显示鱼腥味是6种鱼胶中最突出的气味特征;电子鼻分析显示6种鱼胶的整体挥发性气味物质主要是氮氧化合物和无机硫化物,并且主成分分析可以较好地区分不同品种鱼胶;HS-SPME-GC-MS技术共鉴定出131种挥发性成分,其中白玉花胶、红鳘鱼胶、魣鱈胶、大西洋鳕鱼胶、赤嘴鳘鱼胶和黄花鱼胶分别鉴定出61、54、71、62、56和48种挥发性成分。结合相对气味活度值(Relative odor activity value,ROAV)分析确定了己醛、庚醛、辛醛、壬醛、反式-2-壬烯醛、(E,E)-2,4-壬二烯醛、异戊醛、1-辛烯-3-醇、壬醇、2-壬酮和甲基壬基甲酮这11种共有的关键风味物质可以有效鉴别不同品种的鱼胶。因此,电子鼻结合HS-SPME-GC-MS技术可以较好地阐明不同品种鱼胶挥发性成分的差异。Using electronic nose and headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology combined with odor sensory evaluation,the volatile compounds of six fish maws (Pangasianodon hypophthalmus fish maw,Labeo rohita fish maw,Molva fish maw,Gadus morhua fish maw,Protonibea diacanthus fish maw and Lates niloticus fish maw) were investigated.The results showed that odor sensory evaluation indicated that fishy smell was the most prominent odor characteristic among the six fish maws.The electronic nose analysis showed that the main volatile odors of six fish maws were nitrogen oxides and inorganic sulfides,and principal component analysis could better distinguish different fish maws varieties.A total of 131 volatile compounds were identified by HS-SPME-GC-MS,among which 61,54,71,62,56 and 48 volatile compounds were identified by Pangasianodon hypophthalmus fish maw,Labeo rohita fish maw,Molva fish maw,Gadus morhua fish maw,Protonibea diacanthus fish maw and Lates niloticus fish maw,respectively.Combined with relative odor activity value (ROAV) analysis,11 common key flavor substances,namely hexanal,heptanal,octanal,nonanal,trans-2-nonenal,(E,E)-2,4-nonadienal,isovaleraldehyde,1-octen-3-ol,nonanol,2-nonanone,and methyl nonylmethanone,were identified as effective in the identification of different varieties of fish maws.Therefore,electronic nose combined with HS-SPME-GC-MS technology can elucidate the differences of volatile compounds in different varieties of fish maws.

关 键 词：鱼胶 挥发性成分 电子鼻 顶空固相微萃取-气相色谱-质谱 关键风味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]