油浸鲣鱼罐头贮藏过程中挥发性成分的变化规律研究
Research on the detection of the volatile substances changes of canned oil skipjack during storage
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摘要: 运用电子鼻和顶空固相微萃取气质联用（headspace solid phase micro extraction gas chromatograph-mass spectrometer,HS-SPME-GC-MS）技术,分析不同贮藏时间的油浸鲣鱼罐头的挥发性成分的变化。结果表明:电子鼻能够快速、灵敏地检测到油浸鲣鱼罐头在贮藏过程中的气味变化。利用气质联用仪在油浸鲣鱼罐头贮藏过程共鉴定出47种可挥发性化合物,呋喃类化合物、含氮类化合物为主要挥发性成分,其中呋喃类化合物相对含量随着贮藏时间的延长,含量不断降低,从刚出厂罐头的51.42%减少到贮藏第4年的41.20%。电子鼻可以用来区分罐头的贮藏时间,超过保质期的罐头挥发性风味物质变化较大。Abstract: Electronic nose combining with headspace solid phase micro extraction gas chromatograph-mass spectrometer ( HSSPME-GC-MS) were used to identify the variety and amount of volatile flavor compounds in canned oil skipjack during storage.The results showed that the electronic nose was capable of rapid and sensitive detect of the smell changes of canned oil skipjack during storage.The application of GC-MS in canned oil skipjack had identified 47 kinds of volatile compounds during its storage. Furan compounds and nitrogen-containing compounds were the main volatile components, where in the relative amounts of furan compounds decreased with the extension of storage time from 51.42% of the first delivery to 41.20% after being stored for four years.It proved that the electronic nose could be used to distinguish the storage time of cans and volatile flavor compounds of canned tuna warranty expired had a big change.
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