食品与发酵工业 >

2021 , Vol. 47 >Issue 7: 251 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025582

分析与检测

不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性

  • 李晓朋 ,
  • 曾欢 ,
  • 林柳 ,
  • 陶宁萍 ,
  • 徐逍 ,
  • 丛建华
展开
  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(江苏中洋生态鱼类股份有限公司,江苏 南通,226600)
硕士研究生(陶宁萍副教授为通讯作者,E-mail:nptao@shou.edu.cn)

收稿日期: 2020-09-04

  修回日期: 2020-10-26

  网络出版日期: 2021-05-20

基金资助

校企合作项目(D-8006-20-0020)

收起

Volatile compounds of puffer fish soup prepared with different frying oils

  • LI Xiaopeng ,
  • ZENG Huan ,
  • LIN Liu ,
  • TAO Ningping ,
  • XU Xiao ,
  • CONG Jianhua
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  • 1(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation,Shanghai 201306,China)
    3(Jiangsu Zhongyang Group Limited by Shared Ltd,Nantong 226600,China)

Received date: 2020-09-04

  Revised date: 2020-10-26

  Online published: 2021-05-20

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摘要

采用顶空固相微萃取-气相色谱-质谱联用技术分析不同煎炸用油制备的河豚鱼汤中挥发性风味物质,利用相对气味活度值结合主成分分析确定其特征风味成分。结果表明,不同煎炸用油制备的河豚鱼汤中挥发性风味物质种类与相对含量差别较大,5种不同鱼汤中共检出69种挥发性物质,其中清汤,猪油、大豆油、花生油、橄榄油煎炸后熬煮制得鱼汤分别检测出46、30、38、32、32种。主成分分析能较好地区分不同组鱼汤,清汤的特征风味物质为庚醛、壬醛、癸醛、反-2-癸烯醛、反,反-2,4癸二烯醛、三甲胺;猪油煎炸后熬煮制得鱼汤的特征风味物质为己醛、庚醛、反-2-辛烯醛、壬醛、癸醛、反-2-癸烯醛、反,反-2,4-癸二烯醛、反-2-十一醛、2-戊基呋喃;大豆油、花生油、橄榄油煎炸后熬煮制得鱼汤的特征风味物质为壬醛、癸醛、反-2-癸烯醛、反,反-2,4-癸二烯醛。

关键词： 煎炸用油; 河豚鱼汤; 挥发性物质; 气相色谱-质谱联用; 相对气味活度值; 主成分分析

本文引用格式

李晓朋 , 曾欢 , 林柳 , 陶宁萍 , 徐逍 , 丛建华 . 不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性[J]. 食品与发酵工业, 2021 , 47(7) : 251 -259 . DOI: 10.13995/j.cnki.11-1802/ts.025582

Abstract

The volatile compounds of puffer fish soup prepared with different frying oils were identified by headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).Relative odor activity values (ROAV) and principal component analysis (PCA) were performed to determine the characteristic flavor substances of puffer fish soup.The results showed that, the types and relative contents of volatile compounds in puffer fish soup prepared with different frying oils were quite different.A total of 69 volatile substances were detected in five different puffer fish soups, 46, 30, 38, 32, 32 were detected in broth and fish soup prepared with lard, soybean oil, peanut oil and olive oil, respectively.Puffer fish soup prepared with different frying oils could be effectively distinguished using PCA.The results showed that the heptanal, nonanal, decanal, 3-heptylacrolein, (E,E)-2,4-decadienal and trimethylamine were the characteristic flavor substances of broth; hexanal, heptanal, (E)-2-octenal, nonanal, decanal, 3-heptylacrolein, (E,E)-2,4-decadienal, (E)-2-undecenal and 2-pentylfuran were the characteristic flavor substances of fish soup prepared with lard; nonanal, decanal, 3-heptylacrolein and (E,E)-2,4-decadienal were the characteristic flavor substances of fish soup prepared with peanut oil, bean oil, olive oil.

Key words： frying oils; puffer fish soup; volatile compounds; gas chromatography-mass spectrometry (GC-MS); relative odor activity values (ROAV); principal component analysis (PCA)

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