食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 164 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027769

生产与科研应用

生姜/料酒脱腥过程中大鲵肝挥发性有机物动态变化

  • 赵萍 ,
  • 陈小华 ,
  • 刘俊霞 ,
  • 裴金金 ,
  • 金文刚 ,
  • 王景华 ,
  • 陈德经
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  • 1(陕西理工大学 生物科学与工程学院,陕西 汉中,723001)
    2(陕西理工大学 陕西省资源生物重点实验室,陕西 汉中,723001)
    3(汉中市科技资源统筹中心,陕西 汉中,723001)
赵萍(硕士研究生)和陈小华(博士)为共同第一作者(金文刚博士和陈德经教授为共同通讯作者,E-mail:jinwengang@nwafu.edu.cn;cdjslg@126.com)

收稿日期: 2021-04-16

  修回日期: 2021-05-27

  网络出版日期: 2022-01-21

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)和汉中市青年科技创新团队项目(汉科[2019]26号)

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Dynamic changes of volatile organic compounds in giant salamander (Andrias davidiauns) liver during ginger/cooking wine deodorization

  • ZHAO Ping ,
  • CHEN Xiaohua ,
  • LIU Junxia ,
  • PEI Jinjin ,
  • JIN Wengang ,
  • WANG Jinghua ,
  • CHEN Dejing
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  • 1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(Key Laboratory of Bio-resources of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, China)
    3(Hanzhong Science and Technology Resources Co-ordination Center, Hanzhong 723001, China)

Received date: 2021-04-16

  Revised date: 2021-05-27

  Online published: 2022-01-21

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摘要

为明确脱腥前后大鲵肝挥发性有机物的变化,采用感官腥味值结合气相-离子迁移色谱(gas chromatography-ion mobility spectroscopy,GC-IMS)对经生姜/料酒处理不同时间(0、5、10、15、20 min)的大鲵肝中挥发性成分进行探究。结果表明,与未脱腥对照相比,生姜/料酒处理5 min后大鲵肝腥味值显著下降(P<0.05),继续延长处理时间至10 min之后差异不明显。不同脱腥时间大鲵肝GC-IMS图谱中共鉴定出32种挥发性有机物,包括醇类10种、醛类8种、酯类5种、酮类5种、烯烃类3种和醚类1种。经不同脱腥时间处理后,大鲵肝中醇类、酮类和醛类相对含量下降,而酯类、烯烃类和醚类相对含量增加。采用正交偏最小二乘法判别分析并筛选出8种特征标志物(VIP>1),包括3种醇类(庚醇、糠醇和2-甲基-1-丁醇)、3种醛类[反-2-辛烯醛、(E)-2-庚烯醛和正己醛二聚体]和2种烯类(双戊烯单体和二聚体)。脱腥过程中,反-2-辛烯醛、(E)-2-庚烯醛、正己醛二聚体、糠醇、2-甲基-1-丁醇和双戊烯单体含量在脱腥过程中呈现下降趋势,而庚醇和双戊烯二聚体含量呈增加趋势,可能是生姜/料酒对大鲵肝腥味成分脱除与掩盖综合作用引起。主成分和聚类分析表明,可根据特征标志物相对含量变化对不同脱腥时间大鲵肝进行区分。该研究可为大鲵肝脱腥以及开发利用提供参考。

关键词： 大鲵肝脏; 脱腥; 挥发性有机物; 气相-离子迁移色谱; 正交偏最小二乘判别

本文引用格式

赵萍 , 陈小华 , 刘俊霞 , 裴金金 , 金文刚 , 王景华 , 陈德经 . 生姜/料酒脱腥过程中大鲵肝挥发性有机物动态变化[J]. 食品与发酵工业, 2021 , 47(24) : 164 -172 . DOI: 10.13995/j.cnki.11-1802/ts.027769

Abstract

To clarify the changes of volatile organic compounds in giant salamander liver before and after deodorization, the volatile components in giant salamander liver treated with ginger /cooking wine for different time (0, 5, 10, 15, 20 min) were investigated by sensory odor value combined with gas chromatography ion mobility spectroscopy (GC-IMS). The results showed that compared with the non-deodorization control, the odor value of the giant salamander liver of Andrias davidianus decreased significantly after 5 min of ginger/cooking wine treatment (P<0.05), and there was no significant difference after 10 min of continuous treatment. A total of 32 volatile organic compounds were identified in giant salamander liver at different deodorization time, including 10 alcohols, 8 aldehydes, 5 esters, 5 ketones, 3 olefins and 1 ether. After different deodorization time, the relative contents of alcohols, ketones and aldehydes decreased, while the relative contents of esters, alkenes and ethers increased. Eight characteristic markers (VIP > 1) were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA), including 3 alcohols (1-heptanol, 2-furanmethanol and 2-methylbutan-1-ol), 3 aldehydes[(E)-2-octenal, (E)-2-heptanal and n-hexanal dimer] and 2 olefins (limonene monomer and dimer). During the deodorization process, (E)-2-octenal, (E)-2-heptaneal, n-hexanal dimer, 2-furanmethanol, 2-methyl-1-butanol and limonene monomers showed a downward trend, while heptanol and limonene dimer showed an increasing trend, which may be caused by the removal and masking of ginger/cooking wine on the liver odor components of giant salamander. Principal component and cluster analysis showed that the liver of Andrias davidianus at different deodorization time could be distinguished according to the relative content of characteristic markers. This study provides a reference for the development and utilization of liver deodorization of Andrias davidianus.

Key words： giant salamander liver; deodorization; volatile organic compounds; gas chromatography-ion mobility spectroscopy; orthogonal partial least squares-discriminant analysis

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