不同产地紫苏水提物对调理鲢鱼片气味品质的影响  

Effect of Water Extract of Perilla(Perilla frutescens)from Different Regions on the Odor Quality of Seasoned Silve

作　　者：张晗玮 武燕霓 杨文豪 尤娟[1,2] 熊善柏 安玥琦[1,3] ZHANG Hanwei;WU Yanni;YANG Wenhao;YOU Juan;XIONG Shanbai;AN Yueqi(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;College of Health Science and Engineering,Hubei University,Wuhan 430062,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070 [3]湖北大学健康科学与工程学院,湖北武汉430062

出　　处：《食品工业科技》2025年第9期102-113,共12页Science and Technology of Food Industry

基　　金：国家“十四五”重点研发项目(2022YFD2100904);国家现代农业产业技术体系专项资金(CARS-45-28)。

摘　　要：本研究采用含五种产地(重庆梁平、广西南宁、北京大兴、湖南常德、辽宁锦州,分别记为CQ、GX、BJ、HN、LN)紫苏水提物的腌制液对鲢鱼片进行浸渍处理,基于定量感官描述、电子鼻及气相色谱-质谱/嗅闻联用等技术评价紫苏产地对调理鲢鱼片感官品质及挥发性成分的影响。经紫苏水提物浸渍处理后,鲢鱼片的鱼腥味及泥土味较空白对照组(CK)明显下降,其中CQ及GX组鱼片的气味品质优于BJ、HN、LN组的。六组调理鱼片中共鉴定出47种挥发性化合物,与CK组相比,CQ、GX组中醛类物质总量分别下降了52.84%、48.24%,萜类物质总量分别升高了1732.15%、2897.04%。香气提取物稀释分析及指纹图谱分析结果表明,CQ、GX组紫苏中富含的紫苏醛、芳樟醇、D-柠檬烯、石竹烯等萜类成分是改善鲢鱼片气味品质的关键成分。综上,CQ、GX等富含紫苏醛的紫苏水提物更适宜用于制备调理鱼片。本研究可为预制调理鱼制品气味品质调控及调理鱼制品专用紫苏的选择提供参考。Perilla samples from five regions(Liangping,Chongqing;Nanning,Guangxi;Daxing,Beijing;Changde,Hunan;Jinzhou,Liaoning,denoted as CQ,GX,BJ,HN,and LN,respectively)were used to prepare water extracts and then to impregnate silver carp fillets.The effects of the production area of Perilla on the sensory quality and volatile components of the seasoned silver carp fillets were evaluated based on quantitative sensory evaluation,electronic nose,and gas chromatography-mass spectrometry/olfactometry.After treatment with Perilla water extract,the fishy and earthy odors of silver carp fillets decreased significantly compared to the blank control group(CK).Additionally,the odor quality of fillets in the CQ and GX groups was better than that of the BJ,HN,and LN groups.A total of 47 volatile compounds were identified in the six groups of seasoned fillets.Compared with the CK group,the total amounts of aldehydes in the CQ and GX groups decreased by 52.84%and 48.24%,respectively,and the total amounts of terpenoids increased by 1732.15%and 2897.04%,respectively.The results of aroma extract dilution analysis and flavor fingerprint analysis showed that terpenoid components such as Perilla aldehyde,linalool,D-limonene,and caryophyllene,which were rich in Perilla from the CQ and GX groups,were the key components for improving the odor quality of silver carp fillets.In conclusion,Perilla water extract rich in Perilla aldehyde from CQ and GX was more suitable for the preparation of seasoned fillets.This study can provide a reference for the regulation of the odor quality of prefabricated seasoned fish products and the selection of Perilla dedicated to seasoned fish products.

关 键 词：水产品 调理鲢鱼制品 紫苏水提物 挥发性风味成分 气味品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]