食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 231 - 239

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028024

分析与检测

基于气相-离子迁移色谱结合化学计量学分析大鲵肉烤制过程中挥发性风味成分

  • 金文刚 ,
  • 赵萍 ,
  • 刘俊霞 ,
  • 耿敬章 ,
  • 陈小华 ,
  • 裴金金 ,
  • 姜鹏飞
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  • 1(陕西理工大学 生物科学与工程学院,陕西省资源生物重点实验室,陕西 汉中,723001)
    2(大连工业大学 食品学院,国家海洋食品工程技术研究中心,辽宁 大连,116034)
金文刚讲师和赵萍硕士研究生为共同第一作者(金文刚讲师和姜鹏飞高级工程师为共同通讯作者,E-mail:jinwengang@nwafu.edu.cn;67118948@qq.com)

收稿日期: 2021-05-18

  修回日期: 2021-07-29

  网络出版日期: 2021-11-30

基金资助

陕南秦巴山区生物资源综合利用协同创新中心项目(QBXT-18-4);陕西省“三秦学者”创新团队支持计划(陕组[2018]34号);汉中市青年科技创新团队项目(汉科[2019]26号)

收起

Volatile flavor components analysis of giant salamander (Andrias davidiauns) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics

  • JIN Wengang ,
  • ZHAO Ping ,
  • LIU Junxia ,
  • GENG Jingzhang ,
  • CHEN Xiaohua ,
  • PEI Jinjin ,
  • JIANG Pengfei
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  • 1(Key Laboratory of Bio-resources of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-05-18

  Revised date: 2021-07-29

  Online published: 2021-11-30

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摘要

为了解大鲵肉烤制过程中挥发性风味物质,采用气相-离子迁移色谱(GC-ion mobility spectroscopy,GC-IMS)分析了160 ℃下不同烤制时间(0、20、40、60、80 min)大鲵肉挥发性有机物的变化。结果表明,通过GC-IMS技术从不同烤制时间大鲵肉60个信号峰中鉴定出43种风味物质。与烤制前相比,大鲵肉烤制20 min后,醛类、醇类和酯类含量有所下降,而酮类、烯类、醚类含量有所增加;随着烤制时间从20增加到80 min,大鲵肉醇类、烯类、醚类含量逐渐降低,而酯类、酮类、醛类含量逐渐增加。采用正交偏最小二乘-判别法(orthogonal partial least squares-discriminant analysis,OPLS-DA)建立了稳定性和预测能力较好的模型,从鉴定的43种风味物质中依据变量重要性投影(variable importance in the projection, VIP)筛选出14种潜在特征标志物(VIP>1),包括醇类4种(丁醇、桉叶油醇单体、戊醇二聚体和2,3-丁二醇)、醛类3种(己醛二聚体、异戊醛和反-2-戊烯醛)、酮类4种(甲基庚烯酮、2-丁酮、3-戊酮和2-戊酮)、烯类2种(α-葑烯和双戊烯)和酯类1种(乙酸乙酯)。主成分和聚类分析表明这些挥发性成分可用于不同烤制阶段大鲵肉的区分。该研究为今后大鲵烤制调理产品开发及质量控制提供了参考。

关键词： 大鲵肉; 烤制; 挥发性风味物质; 气相-离子迁移色谱; 正交偏最小二乘-判别法

本文引用格式

金文刚 , 赵萍 , 刘俊霞 , 耿敬章 , 陈小华 , 裴金金 , 姜鹏飞 . 基于气相-离子迁移色谱结合化学计量学分析大鲵肉烤制过程中挥发性风味成分[J]. 食品与发酵工业, 2021 , 47(21) : 231 -239 . DOI: 10.13995/j.cnki.11-1802/ts.028024

Abstract

To investigate volatile flavor compounds of giant salamander meat during the roasting process, the volatile organic compounds of giant salamander meat at a different roasting time (160 ℃, 0, 20, 40, 60 and 80 min) were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that 43 volatile organic compounds were identified from 60 signal peaks of different roasting times by GC-IMS. Compared with control group, the relative contents of aldehydes, alcohols and esters decreased, while the relative contents of ketones, alkenes and ethers increased after roasting for 20 min. With the extension of roasting time from 20 min to 80 min, the relative contents of alcohols, alkenes and ethers decreased, while the relative contents of esters, ketones and aldehydes increased. A model with good stability and predictive ability was established by using orthogonal partial least squares-discriminant analysis (OPLS-DA). Fourteen potential markers were screened out from 43 identified volatile organic compounds by variable importance in the projection (VIP, VIP>1), including four alcohols (1-butanol, 1,8-cineol monomer, 3-methylbutan-1-ol dimer and 2,3-butanediol), three aldehydes [hexanal dimer, 3-methylbutanal and (E)-2-pentenal], four ketones (methyl-5-hepten-2-one, 2-butanone, 3-pentanone and 2-pentanone), two olefins (α-fennene and limonene) and one ester (ethyl acetate). Principal component analysis and cluster analysis of these volatile components could be used to distinguish the roasting process of giant salamander meat. This study provides a reference for future development and quality control of giant salamander pre-roasted products.

Key words： giant salamander meat; roasting; volatile flavor compounds; gas chromatography-ion mobility spectroscopy; orthogonal partial least squares-discriminant analysis

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