基于生物脱腥的洞庭青鲫鱼汤挥发性成分解析  

Analysis of volatile flavor components in Carassius auratus var.Dongting soup based on biological deodorization

作　　者：王伯华 李清钦 郭禹麟 雷颂 罗玉双 WANG Bohua;LI Qingqin;GUO Yulin;LEI Song;LUO Yushuang(College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde 415000,China;State Key Laboratory of Development Biology of Freshwater Fish Sub-Center for health aquaculture,Changde 415000,China;Hunan Provincial 3R Food Innovation and Entrepreneurship Education Center for General Universities,Changde 415000,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]省部共建淡水鱼类发育生物学国家重点实验室鱼类健康养殖分中心,湖南常德415000 [3]湖南省普通高校3R食品创新创业教育中心,湖南常德415000

出　　处：《食品与发酵工业》2024年第20期96-103,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2023YFD2401604);特色水产品精深加工与开发(企业委托项目)。

摘　　要：为解析生物脱腥对洞庭青鲫鱼汤主要挥发性物质的影响,明确其生物脱腥机制,结合臭氧预处理,分别用酵母菌和混菌(酵母菌+植物乳杆菌JYLP-002)对其进行生物脱腥。利用顶空固相微萃取结合气质联用仪解析挥发性成分,通过气味活度值和正交偏最小二乘判别分析明确生物脱腥鱼汤的主体风味成分。结果表明,臭氧处理显著降低了已醛、(E)-2-辛烯醛、10-十一烯醛、(E,E)-2,4-癸二烯醛、(E,E)-2,4-庚二烯醛等物质含量,减轻了腥味和油脂味。生物脱腥后,已醛、壬醛、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛等物质经生物转化进一步显著减少,显示出脱腥效果。其中,混菌脱腥处理后产生了已酸乙烯酯、油酸乙酯、亚油酸乙酯等具有花香、果香的优良风味物质,脱腥增香效果明显。To analyze the effect of biological deodorization on the main volatile components of Carassius auratus var.Dongting soup and clarify the biological deodorization mechanism,yeast fermentation and mixed strains(yeast+Lactobacillus plantarum JYLP-002)fermentation,combined with ozone pretreatment,were used for deodorization.The volatile flavor components were analyzed by headspace-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and identified by odor activity value(OAV)and orthogonal partial least squares-discriminant analysis(OPLS-DA).Results showed that ozone treatment could significantly reduce the content of hexanal,(E)-2-octenal,10-undecenal,(E,E)-2,4-decadienal,and(E,E)-2,4-heptandienal,which reducing fishy and greasy odors.The contents of hexanal,nonanal,(E,E)-2,4-decanedienal,(E,E)-2,4-nonadienal,and other odor-producing substances were further significantly reduced by biological deodorization,indicating the efficiency of deodorization.Among them,vinyl caproate,ethyl oleate,ethyl linoleate,and other volatile flavor compounds with pleasant odors such as floral and fruity aroma were produced in mixed strains treated group,which showed better effect of deodorization combined with aroma enhancement.

关 键 词：洞庭青鲫 生物脱腥 挥发性成分 顶空固相微萃取-气质联用 正交偏最小二乘判别 

分 类 号：TS2[轻工技术与工程—食品科学与工程]