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中国精品科技期刊2020
余远江,庞一扬,袁桃静,等. 基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS分析五种水产原料的风味特征[J]. 食品工业科技,2021,42(19):106−117. doi: 10.13386/j.issn1002-0306.2021030193.
引用本文: 余远江,庞一扬,袁桃静,等. 基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS分析五种水产原料的风味特征[J]. 食品工业科技,2021,42(19):106−117. doi: 10.13386/j.issn1002-0306.2021030193.
YU Yuanjiang, PANG Yiyang, YUAN Taojing, et al. Analysis of Flavor Characteristics of Five Aquatic Raw Materials Based on Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2021, 42(19): 106−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030193.
Citation: YU Yuanjiang, PANG Yiyang, YUAN Taojing, et al. Analysis of Flavor Characteristics of Five Aquatic Raw Materials Based on Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2021, 42(19): 106−117. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030193.

基于电子鼻、HS-GC-IMS和HS-SPME-GC-MS分析五种水产原料的风味特征

Analysis of Flavor Characteristics of Five Aquatic Raw Materials Based on Electronic Nose, HS-GC-IMS and HS-SPME-GC-MS

  • 摘要: 采用电子鼻(Electronic Nose)、顶空-气相色谱-离子迁移谱(Headspace Gas Chromatography Ion Mobility Spectrometry, HS-GC-IMS)和顶空-固相微萃取-气相色谱-质谱(Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry, HS-SPME-GC-MS)技术与感官评价相结合,对广西南美白对虾、禾花鱼、罗非鱼、金丝鱼及马氏珍珠贝五种优势水产原料中挥发性成分进行分析。结果表明:感官评价显示五种水产原料腥味较突出;电子鼻分析显示五种水产原料的整体气味主要是无机硫化物、芳香成分(有机硫化物)及甲基类;GC-IMS共检出75种化合物(定性37种),共有的化合物为:正辛醛、苯甲醛(单体)、戊醛(单体)、2-戊酮(单体)、2-蒎烯、2-丁酮(单体)、丁醛(二聚体)、丙酸乙酯、正己醛(单体)、苯甲醛(二聚体)、庚醛(单体);GC-MS共鉴定出57种挥发性化合物,其中醇类、醛类及芳香族类化合物为这五种水产原料主要的挥发性化合物;1-辛烯-3-醇和壬醛为五种水产原料共有的关键性风味物质。

     

    Abstract: The volatile flavor compounds of five dominant aquatic raw materials (Litopenaeus vannamei, Procypris merus, Tilapia, Nemipterus virgatus and Pinctada martensii) in Guangxi were studied. They were analyzed by using electronic nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace-solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) technology combined with sensory evaluation. The results showed that the fishy odors of the five aquatic raw materials was prominent. According to the analysis of electronic nose, inorganic sulfides, aromatic compounds (organic sulfides) and methyl compounds were the overall odors of the five aquatic raw materials. Among them, octanal, benzaldehyde (monomer), pentanal (monomer), 2-pentanone (monomer), 2-pinene, 2-butanone (monomer), butanal (dimer), ethyl propanoate, hexanal (monomer), benzaldehyde (dimer), heptanal (monomer) were considered to be the common compounds of the five aquatic raw materials. A total of 57 volatile compounds were identified by GC-MS. Alcohols, aldehydes and aromatic compounds were considered to be the main volatile compounds of five aquatic raw materials. 1-Octen-3-ol and nonanal were the key flavor compounds of five aquatic raw materials.

     

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