食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 258 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031383

分析与检测

基于气相-离子迁移色谱分析不同冻干温度下海胆中挥发性风味物质的变化

  • 傅宝尚 ,
  • 江彩艳 ,
  • 启航 ,
  • 陈瑶 ,
  • 王书晨 ,
  • 姜鹏飞
展开
  • 1(国家海洋食品工程技术研究中心,大连工业大学 食品学院,辽宁 大连,116034)
    2(大连乾日海洋食品有限公司,辽宁 大连,116037)
傅宝尚(硕士,工程师)和江彩艳(硕士研究生)为共同第一作者(姜鹏飞高级工程师为通信作者,E-mail:13840940070@163.com)

收稿日期: 2022-03-14

  修回日期: 2022-04-02

  网络出版日期: 2023-03-20

基金资助

辽宁省农业重大专项(2020JH1/10200001)

收起

Analysis of volatile flavor compounds in sea urchins at different freeze-drying temperatures based on gas chromatography-ion mobility spectroscopy

  • FU Baoshang ,
  • JIANG Caiyan ,
  • QI Hang ,
  • CHEN Yao ,
  • WANG Shuchen ,
  • JIANG Pengfei
Expand
  • 1(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(Dalian Qianri Ocean Food Co. Ltd., Dalian 116037, China)

Received date: 2022-03-14

  Revised date: 2022-04-02

  Online published: 2023-03-20

Fold

摘要

为了解不同冻干温度对海胆中挥发性风味物质的影响,采用气相-离子迁移色谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术分析了不同冻干温度(30、50、70 ℃)海胆中挥发性风味物质的组成情况及含量变化。结果表明,GC-IMS技术从不同冻干温度下海胆的40个信号峰中鉴定出24种挥发性有机物,包括15种醛类、4种酮类、4种醇类和1种吡嗪类化合物。随着冻干温度从30 ℃升高至70 ℃,醛类物质与吡嗪类物质的含量逐渐增加,酮类物质的含量逐渐下降,醇类物质的含量先上升后下降。主成分分析表明,不同冻干温度海胆中挥发性风味物质之间存在明显差异,前两个主成分累计贡献率达到96%,说明GC-IMS技术可以对不同冻干温度海胆中的风味物质予以较好的区别。该研究通过GC-IMS技术对不同冻干温度海胆中的挥发性风味物质进行可视化分析,为今后海胆加工工艺的优化提供参考。

关键词： 海胆; 加工; 冻干温度; 挥发性风味物质; 气相-离子迁移色谱

本文引用格式

傅宝尚 , 江彩艳 , 启航 , 陈瑶 , 王书晨 , 姜鹏飞 . 基于气相-离子迁移色谱分析不同冻干温度下海胆中挥发性风味物质的变化[J]. 食品与发酵工业, 2023 , 49(4) : 258 -263 . DOI: 10.13995/j.cnki.11-1802/ts.031383

Abstract

To investigate the effects of different freeze-drying temperatures on volatile flavor compounds in sea urchins, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the composition and content changes of volatile flavor compounds in sea urchins at different freeze-drying temperatures (30, 50 and 70 ℃). Results showed that the GC-IMS identified 24 volatile organic compounds from 40 signal peaks in sea urchin samples, including 15 aldehydes, four ketone, four alcohols and one pyrazine compound. With the freeze-dried temperature increasing from 30 ℃ to 70 ℃, the content of aldehydes and pyrazines gradually increased, ketones gradually decreased, and alcohols firstly increased then decreased. Principal component analysis (PCA) showed that there were significant differences among the volatile flavor compounds in sea urchins at different freeze-drying temperatures, and the accumulative contribution rate of the first two principal components reached 96%. These results indicated that GC-IMS could distinguish the volatile flavor compounds in sea urchins at different freeze-drying temperatures. In this study, GC-IMS was used to visually analyze volatile flavor compounds in sea urchins at different freeze-drying temperatures, which provides a reference for the future optimization of processing technology of sea urchins.

Key words： sea urchin; process; freeze-drying temperature; volatile flavor compounds; gas chromatography-ion mobility spectroscopy

参考文献

[1] AMIR Y, INSLER M, GILLER A, et al.Senescence and longevity of sea urchins[J].Genes, 2020,11(5):573.
[2] SIBIYA A, JEYAVANI J, SIVAKAMAVALLI J, et al.Bioactive compounds from various types of sea urchin and their therapeutic effects-A review[J].Regional Studies in Marine Science, 2021,44(6):101760.
[3] WANG H, ZHAO W F, DING B C, et al.Comparative lipidomics profiling of the sea urchin, Strongylocentrotus intermedius[J].Comparative biochemistry and physiology.Part D, Genomics & Proteomics, 2021,40:100900.
[4] WANG C, XUE C H, XUE Y, et al.Quality changes in sea urchin (Strongylocentrotus nudus) during storage in artificial seawater saturated with oxygen, nitrogen and air[J].Journal of the Science of Food and Agriculture, 2012,92(1):191-196.
[5] 冯令通.海胆真空冷冻干燥工艺研究及海胆黄固体饮料的开发[D].烟台:烟台大学,2020.
FENG L T. Study on vacuum freeze-drying technology of sea urchin and development of sea urchin gonad solid beverage[D]. Yantai: Yantai University, 2020.
[6] LIU Y, ZHANG Z Y, HU L D.High efficient freeze-drying technology in food industry[J].Critical Reviews in Food Science and Nutrition, 2022,62(12):3 370-3 388.
[7] HE W, REN F, WANG Y Q, et al.Application of GC-IMS in detection of food flavor substances[J].IOP Conference Series:Earth and Environmental Science,2020,545(1):012030.
[8] 杜晓兰,杨文敏,黄永强,等.基于顶空气相离子迁移谱比较3种加工方式对番鸭肉挥发性风味物质的影响[J].食品科学,2021,42(24):269-275.
DU X L, YANG W M, HUANG Y Q, et al. Effects of three processing methods on volatile flavor compounds of Muscovy duck meat as investigated by headspace-gas chromatography-ion mobility spectrometry[J]. Food Science, 2021, 42(24):269-275.
[9] WANG F, GAO Y Q, WANG H B, et al.Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Meat Science, 2021, 175(1):108449.
[10] 王帆,张亚新,吴寒,等.气相离子迁移谱测定不同养殖模式河蟹风味物质的研究[J].食品安全质量检测学报, 2021,12(20):7 931-7 939.
WANG F, ZHANG Y X, WU H, et al. Study on determination of flavor compounds of river crab(Eriocheir sinensis) in different breeding modes by gas chromatography-ion mobility spectrometry[J]. Journal of Food Safety & Quality, 2021, 12(20):7 931-7 939.
[11] PHILLIPS K, BREMER P, SILCOCK P, et al.Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads[J].Aquaculture, 2009,288(3-4):205-215.
[12] TAKAGI S, SATO Y, KOKUBUN A, et al.Odor-active compounds from the gonads of Mesocentrotus nudus sea urchins fed Saccharina japonica kelp[J].PloS one, 2020,15(4):e0231673.
[13] ZHAO C, TIAN X F, SUN P, et al.Long-term effects of temperature on gonad production, colour and flavour of the sea urchin Glyptocidaris crenularis[J].Journal of the Marine Biological Association of the United Kingdom, 2014,95(1):139-143.
[14] PU D D, ZHANG H Y, ZHANG Y Y, et al.Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis[J].Food Research International, 2019,123:612-622.
[15] 张毅航,方东路,仲磊,等.热风干燥和真空冷冻干燥对猴头菇不同部位风味物质的影响[J].食品工业科技,2022,43(8):58-67.
ZHANG Y H, FANG D L, ZHONG L, et al.Effects of hot air-drying and vacuum freeze-drying on flavor components in different parts of Hericium erinaceus[J].Science and Technology of Food Industry, 2022,43(8):58-67.
[16] 于小番,夏超,许慧卿,等.加工方式及中心温度对黄颡鱼基础营养成分及风味的影响[J].中国调味品, 2020,45(8):20-23.
YU X F, XIA C, XU H Q, et al. Effects of processing methods and core temperatures on basic nutrients and flavor of Pelteobagrus fulvidraco[J]. China Condiment, 2020, 45(8):20-23.
[17] 周明珠,熊光权,乔宇,等.不同干燥方式下鮰鱼片的干燥特性及风味变化[J].现代食品科技,2021,37(4):242-251.
ZHOU M Z, XIONG G Q, QIAO Y, et al.Drying characteristics and flavor changes of catfish fillets under different drying methods[J].Journal of Modern Food Science and Technology, 2021,37(4):242-251.
[18] 金敬红,孙晓明,陈文华.真空冷冻干燥过程中微生物数量变化规律的初步研究[J].中国野生植物资源,2019,38(4):48-52.
JIN J H, SUN X M, CHEN W H. Preliminary study of microorganism variation in vacuum freeze drying process[J]. Chinese Wild Plant Resources, 2019, 38(4):48-52.
[19] 王益强,孙萍,刘鲁建.真空冷冻干燥对食品质量的影响[J].莱阳农学院学报,2003,20(2):149-153.
WANG Y Q, SUN P, LIU L J. Effect of food quality on condition of the vacuum freezing-dry[J]. Journal of Laiyang Agricultural College, 2003, 20(2):149-153.
[20] LI Q, ZHANG H H, CLAVER I P, et al.Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup[J].International Journal of Food Science and Technology, 2011,46(5):1 100-1 108.
[21] 罗成,白婷,张旭,等.干燥方式对腌腊高原冷水鱼产品特性的影响[J].农产品加工,2021(13):53-57.
LUO C, BAI T, ZHANG X, et al. Effects of drying process on product characteristics of cured plateau cold-water fish[J]. Farm Products Processing, 2021(13):53-57.
[22] 唐秋实, 陈智毅, 刘学铭, 等.几种干燥方式对金针菇子实体挥发性风味成分的影响[J].食品工业科技, 2015, 36(10):119-124.
TANG Q S, CHEN Z Y, LIU X M, et al.Influence of drying methods on volatile components of Flammulina velutipe[J].Science and Technology of Food Industry,2015,36(10):119-124.
[23] 刘俊霞, 赵萍, 金晶, 等. 基于气相色谱-离子迁移谱结合化学计量学分析大鲵肉冷藏期间挥发性成分[J]. 食品与发酵工业, 2022, 48(22):269-278.
LIU J X, ZHAO P, JIN J, et al. Analysis of volatile components in giant salamander meat during cold storage based on gas chromatography-ion mobility spectrometer and chemometrics[J]. Food and Fermentation Industries, 2022, 48(22):269-278.
[24] 徐永霞,刘滢,姜程程,等.电子鼻结合气质联用法分析大菱鲆冷藏过程中挥发性成分变化[J].食品与发酵工业,2014,40(1):193-197.
XU Y X, LIU Y, JIANG C C, et al. Study on volatile components of turbot (Psetta maxima) by GC-MS and electronic nose[J]. Food and Fermentation Industries, 2014, 40(1):193-197.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司