摘要
采用顶空-固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS)以及电子鼻技术对400MPa下处理0、5、10、15 min的鲈鱼挥发性风味物质进行研究。结果表明,超高压处理后鲈鱼挥发性物质种类和含量都有明显的增加,其中醛类化合物含量最高,且随着保压时间的增长,含量也逐渐增大。而超高压保压不同时间对鲈鱼气味的影响则不显著。主成分分析显示,前3个主成分累积方差贡献率达到89.69%,主要反映的是壬醛、己醛、庚醛、正辛醛、1-戊醇、1-辛烯-3-醇、2,3-辛二酮、二硫化碳、戊醛、庚醇等的含量;而壬醛、庚醇、二硫化碳是保压10 min的鲈鱼的主要挥发性物质,2,3-辛二酮、1-辛烯-3-醇、己醛、1-戊醇、庚醛、正辛醛是保压15 min的鲈鱼的主要挥发性物质。
In this experiment,headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and electronic nose technique were used to study the volatile flavor of bass treated with 400 MPa for 0 min,5 min,10 min and 15 min.The results showed that the species and content of volatile substances in bass increased obviously after ultra-high pressure treatment,and the content of aldehydes was the highest,and the content increased gradually with the increase of pressure holding time.However,the effect of ultra-high pressure holding time on the smell of bass was not significant.Principal component analysis showed that the cumulative variance contribution rate of the first three principal components was 89.69%,which mainly reflected the contents of nonanal,hexanal,heptanal,n-octanal,1-pentyl alcohol,1-octene-3-alcohol,2,3-octanedione,carbon disulfide,glutaraldehyde,heptanol and so on.Nonanal,octanol and carbon disulfide are the main volatile substances of pressure-holding 10 min bass.2,3-octanedioe,1-octene-3-alcohol,hexaldehyde,1-pentanolol,heptaldehyde,n-octanal are the main volatile substances of 15 min-holding bass.
作者
周明珠
乔宇
廖李
向雅芳
姚晓波
胡建中
熊光权
卢素芳
ZHOU Mingzhu;QIAO Yu;LIAO Li;XIANG Yafang;YAO Xiaobo;HU Jianzhong;XIONG Guangquan;LU Sufang(Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064;School of Bioengineering and Food,Hubei University of Technology,Wuhan 430064;Institute of Aquatic Products,Wuhan Academy of Agricultural Sciences,Wuhan 430207)
出处
《食品科技》
CAS
北大核心
2019年第12期125-130,共6页
Food Science and Technology
基金
现代农业产业技术体系专项(CARS-46)
湖北省技术创新专项(重大项目)(2018ABA100).
关键词
鲈鱼
超高压
挥发性化合物
电子鼻
主成分分析
bass
ultra-high pressure
volatile compounds
electronic nose
principal component analysis
作者简介
周明珠(1996—),女,硕士研究生,研究方向为农产品加工与贮藏;通信作者:熊光权
