GC-IMS结合化学计量法分析黑鱼内脏粗鱼油精制过程中挥发性物质变化  

Changes in Volatile Components during the Refining Process of Crude Fish Oil from Snakehead Fish Viscera by Using GC-IMS and Chemometric Analysis

作　　者：袁丽萍 钟比真 胡明明 余诚玮 彭斌 涂宗财[1,2,3] 李金林[1,2] YUAN Liping;ZHONG Bizhen;HU Mingming;YU Chengwei;PENG Bin;TU Zongcai;LI Jinlin(National R&D Center for Freshwater Fish Processing,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;School of Health,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学生命科学院国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]江西师范大学健康学院,江西南昌330022 [3]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《食品工业科技》2025年第6期273-281,共9页Science and Technology of Food Industry

基　　金：江西省自然科学基金青年基金项目(20232BAB215060);国家自然科学基金项目(32060557,32260604);江西省自然科学基金杰出青年基金项目(20224ACB215010);赣鄱俊才支持计划-主要学科学术和技术带头人培养项目(20232BCJ22021);2023年度浙江省博士后科研项目择优资助(319030);江西省教育厅重点项目(GJJ2200310)。

摘　　要：探究黑鱼内脏粗鱼油精制阶段的单因素最佳条件及挥发性物质变化。本文以黑鱼内脏为原料提取粗鱼油,随后以酸价和过氧化值为指标,单因素优化脱胶、脱酸和脱色精制条件,采用气相色谱-离子迁移光谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)检测粗鱼油精制不同阶段的挥发性物质,结合化学计量学法、正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis,OPLS-DA)和相对气味活度值(Relative odor activity value,ROAV)筛选黑鱼粗鱼油单因素最佳精制条件下关键挥发性物质。结果显示,黑鱼粗鱼油单因素最佳精制条件为0.6%磷酸脱胶,0.7%超量碱(NaOH,4 mol/L)脱酸,5%活性白土脱色,鱼油酸价和过氧化值最低,分别为0.59 mg KOH/g和2.62 mmol/kg。黑鱼粗鱼油精制阶段GC-IMS共检测出58种挥发性物质,其中以醛类最为丰富(22种),其次为醇类(11种)和酮类(8种)。脱胶油挥发性物质含量最高,后续随着精制进行,挥发性物质种类和浓度逐渐降低。黑鱼内脏粗鱼油经过脱酸和脱臭阶段,挥发性物质种类和浓度降低最为显著(P<0.05)。GC-IMS结合OPLS-DA和预测变量重要性投影(Variable importance in projection,VIP)分析筛选出10种关键性挥发性物质,分别为香茅醛、(Z)-4-庚烯醛、丁醛、3-甲硫基丙醛、1-辛烯-3-醇、正丁醇、(Z)-2-戊烯-1-醇、1-戊烯-3-酮、(E)-2-己烯和吡啶。ROAV显示,(E)-2-壬烯醛是黑鱼油风味的主要贡献者,与1-辛烯-3-醇、(E,E)-2,4-庚二烯醛、香茅醛、正辛醛、(Z)-4-庚烯醛、己醛、3-甲基丁醛、丙醛、庚醛、壬醛、(E)-2-辛烯醛、3-甲硫基丙醛、2-己酮、戊酸乙酯、2-正戊基呋喃和2-己烯17种关键性风味物质共同构成了黑鱼油的独特香气。综上,脱酸和脱臭精炼显著减少黑鱼粗鱼油中关键性挥发性物质含量,提升鱼油品质。研究可为后期低腥味鱼油研发制备等提供理论依据。The optimum conditions and the changes of volatile flavor compounds were studied in each stage of the refining process for the crude fish oil from snakehead fish viscera.In this study,crude fish oil was extracted from snakehead fish viscera,and then the degumming,deacidification,and decolorization conditions were optimized by a single factor with acid value and peroxide value as response values.Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to detect the volatiles at different stages of refining fish oil,and the differences in volatiles at the stage of best refining fish oil were investigated by using chemometrics and orthogonal partial least squares discriminant analysis(OPLS-DA)combined with relative odor activity value(ROAV).The results showed that the best refining conditions of Snakehead fish oil were 0.6%phosphoric acid degum,0.7%excess alkali(NaOH,4 mol/L)deacidification,5%active clay decolorization,and the acid value and peroxide value of fish oil were lowest,which were 0.59 mg KOH/g and 2.62 mmol/kg,respectively.A total of 58 volatile flavor compounds were detected by GC-IMS during the refining stage of Snakehead fish oil,among which aldehydes(22)were the most abundant,followed by alcohols(11)and ketones(8).The volatile flavor compound content of degumming oil was the highest,and the volatile flavor compound content gradually decreased with refining.After the deacidification and deodorization stage,the volatile flavor compounds decreased significantly(P<0.05).GC-IMS combined with OPLS-DA and variable importance in projection(VIP)analysis screened out 10 key volatile flavor compounds,as follows:citronellal,(Z)-4-heptenal,butanal,3-methylthiopropanal,1-octen-3-ol,n-butanol-M,cis-2-penten-1-ol,1-penten-3-one,(E)-2-hexene and pyridine.ROAV results showed that(E)-2-nonenal was the major contributor to the flavor of snakehead fish oil,along with 1-octen-3-ol,(E,E)-2,4-heptadienal,citronellal,n-octanal,(Z)-4-heptenal,hexanal,3-methylbutanal,propanal,heptanal,nonanal,(E)-2-octenal 3-methylthio-prop

关 键 词：黑鱼油 精制 挥发性物质 GC-IMS 化学计量法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]