净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响  

Effects of different cooling rates on volatile flavor compounds of anhydrous live Crassostrea gigas after purification

作　　者：侯天予 毕诗杰 蔡宇凡 龚高 HOU Tian-Yu;BI Shi-Jie;CAI Yu-Fan;GONG Gao(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;College of Animal Science,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆农业大学动物科学学院,乌鲁木齐830052

出　　处：《食品安全质量检测学报》2025年第7期306-314,共9页Journal of Food Safety and Quality

基　　金：天池英才人才引进项目(2224ZZQRCXM)。

摘　　要：目的明确净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响。方法采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)对净化24 h后以不同降温速率(1、3、7、11和16℃/h)降至4℃并进行无水保活太平洋牡蛎的挥发性风味物质进行分析。结果通过GC-IMS共检测到45种已知化合物,这些化合物中包含10种醇类、8种醛类、6种酯类、7种酮类、4种烃类、3种呋喃化合物、3种烯类物质及4种其他类物质,其中5种物质以二聚体形式存在。丙醛和异戊醛随着降温速率的增加而减少,而丙酮则明显增加。通过投影变量重要性值筛选出丙醛、正丁醛、2-丁酮与丙酮等25种差异性风味物质,这些物质可作为区分太平洋牡蛎流通过程中风味品质的潜在生物标志物。结论本研究表明净化后不同降温速率对无水保活中的太平洋牡蛎影响较大,本研究为太平洋牡蛎的保活保鲜提供了理论依据。Objective To elucidate the effects of different cooling rates after purification on the volatile flavor compounds of anhydrous live Crassostrea gigas.Methods This study employed gas chromatography-ion mobility spectrometry(GC-IMS)to analyze the volatile flavor compounds of oysters that were purified for 24 hours and then cooled to 4℃ at varying rates(1,3,7,11 and 16℃/h).Results The results indicated that 45 kinds of known compounds were detected via GC-IMS,with 5 kinds of compounds identified in their dimeric forms.These compounds included 10 kinds of alcohols,8 kinds of aldehydes,6 kinds of esters,7 kinds of ketones,4 kinds of hydrocarbons,3 kinds of furans,3 kinds of alkenes,and 4 kinds of other compounds.Propanal and isovaleraldehyde levels decreased with increasing cooling rates,while acetone levels increased significantly.A total of 25 kinds of differential flavor compounds,including propionaldehyde,n-butanal,2-butanone and acetone,were selected based on variable importance in the projection,and these compounds might serve as potential biomarkers for distinguishing oysters during the distribution process.Conclusion This study demonstrates that different cooling rates after purification have a significant impact on Crassostrea gigas in anhydrous preservation,providing theoretical support for the preservation and freshness maintenance of Crassostrea gigas.

关 键 词：太平洋牡蛎 挥发性风味物质 降温速率 保鲜 气相色谱-离子迁移谱法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]