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食品与发酵工业  2020, Vol. 46 Issue (11): 269-276    DOI: 10.13995/j.cnki.11-1802/ts.023507
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于主成分分析的六种鱼子酱挥发性成分评价
马双1,2, 郝淑贤1, 李来好1*, 杨贤庆1, 黄卉1, 岑剑伟1
1(中国水产科学研究院 南海水产研究所,农业农村部水产品加工重点实验室,广东省渔业生态环境重点开放实验室,广东 广州, 510300)
2(上海海洋大学 食品学院,上海, 201306)
Volatile compound evaluation of six varieties of caviar by principalcomponents analysis
MA Shuang1,2, HAO Shuxian1, LI Laihao1*, YANG Xianqing1, HUANG Hui1, CEN Jianwei1
1(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratoryof Fishery Ecology Environment; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences,Guangzhou 510300, China)
2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
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摘要 为探究6种常见鱼子酱挥发性成分差异,采用固相微萃取-气质联用技术对6种鱼子酱中的挥发性成分进行分析,利用相对气味活度(relative odor activity value,ROAV)评价不同种类鱼子酱的主体风味。采用GC-MS共鉴定出7类63种挥发性成分,不同种类鱼子酱的挥发性成分种类及其比例存在一定差异,大黄鱼鱼子酱挥发性成分峰面积总量最大,三文鱼鱼子酱最少。由ROAV得出醛类为鱼子酱风味的主要贡献成分,经主成分分析得出邻苯二甲酸、癸基异丁酯、α-柏木烯等8种物质是区分6种鱼子酱的特征性成分。研究结果对不同种类鱼子酱风味构成研究具有参考价值,同时为区分鱼子酱种类提供数据支持。
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马双
郝淑贤
李来好
杨贤庆
黄卉
岑剑伟
关键词:  鱼子酱  挥发性成分  固相微萃取气相色谱-质谱法    
Abstract: To explore the differences in the volatile compounds in six common caviar, the volatile compounds were identified and analyzed by solid phase micro-extraction-gas chromatography-mass spectrometry. The main flavor of different kinds of caviar was evaluated by relative odor activity value (ROAV). The results showed that a total of seven categories and sixty-three volatile aroma components were identified by GC-MS. There were some differences in the species and proportion of volatile compounds of different kinds of caviar. The total volatile component area of large yellow croaker caviar was the largest and that of salmon caviar was the least. According to ROAV, aldehydes were the main contributing components of caviar flavor. After the principal component analysis, eight substances such as diisodecyl phthalate and alpha-cedrene could be used as the characteristic components to distinguish the six caviars. The results provided reference value for the study of flavor composition of different kinds of caviar and which also could be used for distinguishing caviar species.
Key words:  caviar    volatile compounds    solid phase micro-extraction-gas chromatography-mass spectrometry
收稿日期:  2020-02-04                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
基金资助: 国家自然科学基金项目 (31772051);现代农业产业技术体系建设专项资金 (CARS-46);中国水产科学研究院基本科研业务费资助(2020TD73)
作者简介:  硕士研究生(李来好研究员为通讯作者, E-mail: laihaoli@163.com)
引用本文:    
马双,郝淑贤,李来好,等. 基于主成分分析的六种鱼子酱挥发性成分评价[J]. 食品与发酵工业, 2020, 46(11): 269-276.
MA Shuang,HAO Shuxian,LI Laihao,et al. Volatile compound evaluation of six varieties of caviar by principalcomponents analysis[J]. Food and Fermentation Industries, 2020, 46(11): 269-276.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023507  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/269
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