GC-MS结合化学计量学表征腐生葡萄球菌MF B8对臭鳜鱼挥发性风味的影响  

GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish

作　　者：罗格格 杨明柳 王浩 谢宁宁[2,3] 郑海波 周迎芹[2,3] LUO Gege;YANG Mingliu;WANG Hao;XIE Ningning;ZHENG Haibo;ZHOU Yingqin(School of Food Science and Engineering,Anhui University of Science and Technology,Chuzhou 233100,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Engineering Laboratory of Microbial Fermentation and Functional Application of Food,Hefei 230031,China)

机构地区：[1]安徽科技学院食品科学与工程学院,安徽滁州233100 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031 [3]安徽省食品微生物发酵与功能应用工程实验室,安徽合肥230031

出　　处：《食品工业科技》2025年第6期282-292,共11页Science and Technology of Food Industry

基　　金：安徽科技学院人才项目(SPWD202001);安徽省教育厅科研项目(KJ2020A0069);安徽省省级科技特派团项目(2023tpt141);安徽省农业科学院科研平台项目(2023YL010,2023YL017);“十四五”国家重点研发计划重点专项(2022YFD2100902);安徽省重点研究与开发计划项目(202004a06020033)。

摘　　要：为探究臭鳜鱼源腐生葡萄球菌(Staphylococcus saprophyticus)MF B8对臭鳜鱼挥发性风味的影响,以鳜鱼为原料,设置鲜鳜鱼组(S1)、未接种发酵组(S2)、1%MF B8接种发酵组(S3)、2%MF B8接种发酵组(S4)4组实验,基于顶空固相微萃取-气相色谱-质谱联用法(headspace-solid phase microextraction-gas chromatography-massspectrometry,HS-SPME-GC-MS)进行挥发性风味成分分析,并结合化学计量学鉴定臭鳜鱼特征“臭味”物质。结果表明,GC-MS共鉴定出87种挥发性物质,包含醇类22种、醛类11种、酮类8种、酸类9种、酯类8种、碳氢化合物23种、含硫化合物2种、含氮化合物2种以及其他类化合物2种;与鲜鳜鱼相比,发酵样品中醛类和碳氢化合物数量减少,而酸类、醇类、酯类、酮类和含氮类化合物数量增加。通过正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA)、变量重要性因子(variable importance in projection,VIP)和气味活性值(odour activity value,OAV)鉴定得到吲哚、三甲胺、乙酸和二甲基二硫化物可能是腐生葡萄球菌MF B8接种发酵臭鳜鱼中的关键特征“臭味”物质。研究结果为发酵鱼制品挥发性风味物质形成研究提供理论基础。To investigate the effect of Staphylococcus saprophyticus MF B8 from stinky mandarin fish on the volatile flavor of stinky mandarin fish,four experimental groups were set up using mandarin fish as raw material:fresh mandarin fish(S1),uninoculated fermentation(S2),inoculated fermentation by adding 1%MF B8(S3)and 2%MF B8(S4).The volatile flavor components were analyzed using headspace solid phase microextraction gas chromatography mass spectrometry(HSSPME-GC-MS).And combined with chemometrics,identify the characteristic"stink"substances of stinky mandarin fish.The results showed that a total of 87 volatile compounds were identified by GC-MS,including 22 alcohols,11 aldehydes,8 ketones,9 acids,8 esters,23 hydrocarbons,2 sulfur-containing compounds,2 nitrogen-containing compounds,and 2 other compounds.Compared with the fresh mandarin fish,the amount of aldehydes and hydrocarbons in fermented samples decreased,while the amount of acids,alcohols,esters,ketones,and nitrogen-containing compounds increased.Through orthogonal partial least squares discriminant analysis(OPLS-DA),variable importance in projection(VIP),and odour activity value(OAV),indicated that indole,trimethylamine,acetic acid and dimethyl disulphide,may be the key characteristic"stink"substances in fermented stinky mandarin fish inoculated by Staphylococcus saprophyticus MF B8.The research results provide a theoretical basis for the formation of volatile flavor compounds in fermented fish products.

关 键 词：腐生葡萄球菌 臭鳜鱼 挥发性风味物质 GC-MS 化学计量学 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]