该文旨在探究迷迭香水提物中对白鲢肉起到脱腥作用的活性成分。分别脱除迷迭香水提物中多酚、多糖和蛋白质后对白鲢肉进行浸泡脱腥实验,通过气相色谱-质谱联用测定挥发性成分含量变化,以挥发性成分含量和感官腥味值变化确定迷迭香水提物的主要脱腥组分。液相色谱-质谱对迷迭香水提物中酚类物质进行定性与定量分析,再使用不同浓度的酚类单体物质进行脱腥实验。结果表明,与未经过迷迭香水提物的处理组相比,使用迷迭香水提物处理后显著降低白鲢鱼肉的腥味值及挥发性物质含量,腥味值最高下降约为57％,挥发性成分含量最高下降约为40%~45％,而脱除蛋白质组和多糖组其脱腥效果与对照组无显著性差异,脱除多酚组中多酚含量越低脱腥效果越差。迷迭香水提物中检测到4种酚类物质,选择迷迭香酸(rosmarinic acid,RA)进行脱腥实验。RA对白鲢肉的脱腥效果与其质量浓度呈正相关。以上结果表明,多酚是迷迭香水提物的主要脱腥组分,RA是迷迭香水提物的主要脱腥活性物质。
This study aimed to explore the active ingredients of the rosemary perfume extract to remove the fishy smell of silver carp meat. After removing the polyphenols, polysaccharides and proteins from the extract of rosemary perfume, the experiment was carried out to soak the deodorant of the silver carp meat. The gas chromatography-mass spectrometry (GC-MS) was used to detect the content of volatile components. To determine the main deodorizing components of rosemary perfume extract, the changes in volatile components and sensory odor value were taken as indicators. Qualitative and quantitative analysis of phenolic substances in rosemary perfume extract was performed by liquid chromatography-mass spectrometry (LC-MS/MS), and deodorization experiments with different concentrations of phenolic monomers were carried out. Results showed that compared with the treatment group without rosemary perfume extract, the smell value and volatile matter content of the silver carp meat significantly reduced after using rosemary extract. The highest fishy smell value dropped by about 57% and the volatile component content decreased by about 40%-45%. There was no significant difference in the deodorization effect between the protein group and polysaccharide group and the control group, and the lower the content of polyphenols in the polyphenol group, the worse the deodorization effect. Four kinds of phenolic compounds were detected in the extract of rosemary perfume. Rosmarinic acid (RA) was selected for the deodorization experiment. The deodorization effect of RA on silver carp meat was positively correlated with its concentration. The above results showed that polyphenols were the main deodorant components of rosemary perfume extract, and RA was the main deodorant active substance of rosemary perfume extract.
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