基于GC-IMS结合多元统计分析方法分析迷迭香提取物对鲐鱼脱腥效果的影响  

Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method

作　　者：王源渊 张正雨 祁立波[1,3] 黄旭辉 傅宝尚 WANG Yuanyuan;ZHANG Zhengyu;QI Libo;HUANG Xuhui;FU Baoshang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Acchrom Technology Co.,Ltd.,Beijing 101400,China;National Research Center for Marine Engineering Technology,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]华谱科仪(北京)科技有限公司,北京101400 [3]国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品工业科技》2025年第7期187-197,共11页Science and Technology of Food Industry

基　　金：辽宁省揭榜挂帅项目(2023JH1/11200001);大连金石湾实验室项目(Dljswgj202401)。

摘　　要：为探究迷迭香提取物(rosemary extract,RE)脱腥液对鲐鱼脱腥效果的影响,先运用单因素及响应面试验优化得出脱腥工艺,再采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)对脱腥前后鲐鱼挥发性成分进行鉴定。结果表明:脱腥前后鲐鱼的挥发性风味具有明显差异。在RE脱腥液浓度为0.16%,料液比为1:3.3(g/mL),浸泡时间为41 min的条件下,TBA值和感官腥味值最低,分别为0.881 mg MDA/kg和1.34分。GC-IMS技术共检出45种挥发性物质,脱腥前醛类相对含量最高,经脱腥处理后,显著降低了30.73%,脱腥后酮类和酯类相对含量显著提高(P<0.05),分别提高了0.87倍和2.11倍。通过正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)建立了稳定性好的模型,依据变量投影重要性因子(variable importance in projection,VIP)筛选出脱腥前关键风味物质(VIP>1)有己醛(M)、己醛(D)、丁醛,这些物质共同构成脱腥前鲐鱼的整体风味,脱腥后关键风味物质(VIP>1)有异丁酸乙酯、异戊醇(M)、3-羟基-2-丁酮,表明RE脱腥液有效改善了鲐鱼挥发性风味。To investigate the effect of rosemary extract deodorizing solution on the deodorization of mackerel,the deodorization process was optimized using one-way and response surface tests,and the volatile components of mackerel before and after deodorization were identified by gas chromatography-ion mobility spectroscopy(GC-IMS).The results indicated that the volatile flavors of mackerel were significantly different before and after deodorization.The lowest TBA and sensory fishy flavor values of 0.881 mg MDA/kg and 1.34 score,respectively,were obtained at a concentration of 0.16%in rosemary extract deodorizing solution,a mass-liquid ratio of 1:3.3(g/mL)and an immersion time of 41 min.A total of 45 volatiles were detected by GC-IMS,with the highest relative content of aldehydes before deodorization.After deodorization treatment,the relative content of aldehydes was significantly reduced by 30.73%,and the relative content of ketones and esters was significantly increased(P<0.05),by 0.87 and 2.11 fold,respectively.An orthogonal partial least squares-discriminant analysis(OPLS-DA)was utilized to develop a model with reliable stability.Based on the variable importance in projection(VIP),the key flavor substances before deodorization(VIP>1)were identified as hexanal(M),hexanal(D),and butanal,all of which constituted the overall flavor of mackerel before deodorization.The key flavor substances(VIP>1)after deodorization were ethyl isobutyrate,isoamyl alcohol(M),and 3-hydroxy-2-butanone,indicating that the rosemary extract deodorizing solution effectively improved the volatile flavor of mackerel.

关 键 词：鲐鱼 脱腥 响应面 气相色谱-离子迁移谱 正交偏最小二乘判别分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]