红鳍东方鲀肝脏油脂精制前、后的品质与挥发性组分  

Fish Oil Quality and Volatile Components from Takifugu rubripes Liver beforeand after Refining

作　　者：刘书源 郭明珠 李晓雅 刘杨柳[1] 张海恩 孙纪录[1] Liu Shuyuan;Guo Mingzhu;Li Xiaoya;Liu Yangliu;Zhang Haien;Sun Jilu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei;Tangshan Haidu Aquatic Food Co.,Ltd.,Tangshan 063500,Hebei)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]唐山海都水产食品有限公司,河北唐山063500

出　　处：《中国食品学报》2024年第10期405-417,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省重点研发计划项目(22327310D);河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2023230207)。

摘　　要：为推动红鳍东方鲀加工副产物——肝脏的开发利用,以红鳍东方鲀肝脏为原料,通过生物酶法获得高含量n-3系多不饱和脂肪酸鱼油,分析精制前、后鱼油的感官特性、基本理化性质、河鲀毒素含量、脂肪酸组成、脂溶性物质和挥发性化合物。结果表明,粗鱼油与精制鱼油分别达到水产行业标准中二级粗鱼油与一级精制鱼油的标准;粗鱼油与精制鱼油中均未检测到河鲀毒素;在两种鱼油中均检测到20种脂肪酸,不饱和脂肪酸分别高达71.50%和71.11%,二十二碳六烯酸和二十碳五烯酸总含量为25.98%和25.64%;精制后的鱼油生育酚总量虽略有降低,但仍可达到1.51 mg/100 g。采用气相色谱-离子迁移谱技术,在2种油样中均检测到8种醇类,1种醚类,18种醛类,8种酮类,3种酯类,共38种挥发性化合物。通过正交偏最小二乘法判别分析结合变量重要性投影,共筛选出31种差异挥发性化合物。感官定量描述分析、差异谱图与热图聚类分析均显示,相比于粗鱼油,精制鱼油中醛类、酮类等不良风味物质显著降低。本研究为红鳍东方鲀肝脏油脂作为新型鱼油提供了理论依据。In order to promote the development and utilization of the liver,a by-product of Takifugu rubripes'processing,high content of n-3 polyunsaturated fatty acid fish oil was obtained from Takifugu rubripes'liver by enzymatic method.The sensory properties,basic physicochemical properties,tetrodotoxin content,fatty acid composition,liposoluble substances,and volatile compounds of fish oil before and after refining were analyzed.The results showed that the crude and refined fish oil meet the standards of grade II crude fish oil and grade I refined fish oil in the aquatic industry standard respectively;No tetrodotoxin was detected in both crude and refined fish oil,and 20 kinds of fatty acids were detected in both,with unsaturated fatty acids as high as 71.50%and 71.11%,the total contents of docosahexaenoic acid(DHA)and eicosapentaenoic acid(EPA)were 25.98%and 25.64%,respectively;The total amount of tocopherol in refined fish oil decreased slightly,but it could still reach 1.51 mg/100 g.38 volatile compounds were detected in both oils by gas chromatography ion mobility spectroscopy(GC-IMS)system,including 8 alcohols,1 ether,18 aldehydes,8 ketones,and 3 esters;31 different volatile compounds(VIP>1)were screened by orthogonal partial least squares discriminant analysis(OPLS-DA)combined with variable importance in the projection(VIP);Quantitative descriptive analysis(QDA),differential spectrogram and thermographic cluster analysis all showed that compared with crude fish oil,aldehydes,ketones and other undesirable flavor substances in refined fish oil were significantly reduced.This study provides a theoretical basis for Takifugu rubripes liver oil as a new type of fish oil.

关 键 词：红鳍东方鲀 肝脏油脂 脂肪酸 挥发性化合物 气相色谱 气相色谱-离子迁移谱 正交偏最小二乘法判别分析 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TS225.24[轻工技术与工程—食品科学与工程]