顶空固相微萃取-气相色谱-质谱联用结合气味活度值法分析不同脱腥方法对鸡爪挥发性风味物质的影响  

Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Coupled with Odor Activity Value to Analyze the Effect of Different Deodorization Methods on Volatile Flavor Substances in Chicken Feet

作　　者：张丽华 王子阳 王文博 范雯 白杨 纵伟 ZHANG Lihua;WANG Ziyang;WANG Wenbo;FAN Wen;BAI Yang;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Synear Food(Henan)Co.Ltd.,Zhengzhou 450002,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]思念食品(河南)有限公司,河南郑州450002

出　　处：《肉类研究》2025年第4期17-23,共7页Meat Research

基　　金：河南省重大科技专项(231100110400)。

摘　　要：为研究不同脱腥方法对鸡爪风味物质的影响,分别采用姜蒜香菜提取液、臭氧水、酵母发酵液、超声+壳聚糖复合法对其进行处理。以感官腥味值协同电子鼻确定鸡爪的挥发性风味物质种类,并采用顶空固相微萃取-气相色谱-质谱联用技术结合气味活度值(odor activity value,OAV)分析脱腥处理前后鸡爪中挥发性风味物质变化。结果表明:从4种脱腥方法的鸡爪中共检出81种挥发性风味物质,分析各组挥发性物质种类及含量,推断醛类物质是鸡爪腥味的主要来源。其中酵母法和超声+壳聚糖复合脱腥法可以有效脱除醛类物质,臭氧水浸泡和姜蒜香菜提取液浸泡则会引入新的风味物质来掩盖腥味。通过OAV法确定了18种可能产生腥味的关键风味物质,结合其含量和气味分析,确定己醛、壬醛、苯甲醛、反-2-辛烯醛、1-辛烯-3-醇、甲苯是鸡爪的腥味物质。综上考虑各处理组感官腥味值及主成分分析结果,超声+壳聚糖复合脱腥法对鸡爪的脱腥效果最好。This work was conducted in order to study the effect of different deodorization methods:a mixed extract of ginger,garlic and coriander,ozone water,yeast suspension,and ultrasonic-assisted chitosan treatment on the flavor substances of chicken feet.The sensory score for odor and an electronic nose were used to determine the composition of volatile flavor substances.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and odor activity value(OAV)were combined to analyze the changes of volatile flavor substances in chicken feet before and after deodorization.The results showed that a total of 81 flavor substances were detected in all deodorized samples.The types and contents of volatile substances in each group were analyzed,and it was concluded that aldehydes were the main odor source of chicken feet.The yeast suspension and ultrasonic-assisted chitosan treatment methods effectively removed aldehydes,while the other two methods masked the odor by introducing new flavor substances.Based on OAVs,18 key flavor substances that may contribute to the odor were identified.Furthermore,based on their contents and odor analysis,hexaldehyde,nonaldehyde,benzaldehyde,trans-2-octenal,1-octene-3-ol,and toluene were identified as odorants of chicken feet.In summary,considering the sensory score for odor and the results of principal component analysis(PCA),ultrasonic-assisted chitosan treatment was the best method for deodorizing chicken feet.

关 键 词：鸡爪 气味活度值 脱腥方法 腥味成分 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]