食品与发酵工业 >

2024 , Vol. 50 >Issue 12: 319 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036573

分析与检测

基于气相色谱-离子迁移谱和偏最小二乘判别分析技术分析酵母-藿香复合对罗非鱼脱腥效果的影响

  • 杨学博 ,
  • 陈秋翰 ,
  • 刘寿春 ,
  • 刘美娇 ,
  • 黎铸毅 ,
  • 周春霞 ,
  • 洪鹏志
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东 湛江,524088)
    2(南方海洋科学与工程广东省实验室(湛江),广东 湛江,524004)
    3(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
第一作者：硕士研究生(洪鹏志教授和刘寿春副研究员为共同通信作者,E-mail:hongpengzhi@126.com;liusc01@126.com)

收稿日期: 2023-06-26

  修回日期: 2023-08-13

  网络出版日期: 2024-07-11

基金资助

湛江市科技计划项目(2019A01033);广东省高校科技创新团队项目(2021KCXTD021);广东省现代农业产业技术体系创新团队建设项目(2021KJ150);南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07)

收起

Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on gas chromatography ion mobility spectroscopy and partial least squares discriminant analysis

  • YANG Xuebo ,
  • CHEN Qiuhan ,
  • LIU Shouchun ,
  • LIU Meijiao ,
  • LI Zhuyi ,
  • ZHOU Chunxia ,
  • HONG Pengzhi
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control, Zhanjiang 524088, China)
    2(Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-06-26

  Revised date: 2023-08-13

  Online published: 2024-07-11

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摘要

为探究酵母-藿香复合液对罗非鱼脱腥效果的影响,通过单因素及响应面实验优化脱腥工艺,采用气相色谱-离子迁移谱(gas chromatography ion mobility spectroscopy,GC-IMS)对脱腥前后罗非鱼肉挥发性成分进行鉴定,结合正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)进行区分及差异分析。结果表明,在脱腥液质量浓度为2.1 g/100 mL,料液比为1∶3.09(g∶mL),浸泡时间为32 min条件下,腥度最低,感官评分最高。GC-IMS技术共检出22种挥发性物质,主要有醛类和醇类。经过脱腥后,醛类物质相对含量从50.64%降至40.82%,醇类物质从34.00%降至27.77%,根据气味阈值计算出相对气味活性值(relative odor activity value,ROAV)>1的物质有1-辛烯-3-醇、正己醇、庚醛、壬醛、辛醛、乙酸乙酯、乙酸己酯。通过OPLS-DA和变量投影重要性因子(variable importance in projection,VIP)筛选出5种关键腥味物质(VIP＞1),分别是辛醛、壬醛、庚醛、1-辛烯-3-醇、正己醇,这些物质相互作用对罗非鱼腥味具有重要影响。

关键词： 脱腥; 气相色谱-离子迁移谱; 挥发性成分; 相对气味活性值; 偏最小二乘判别分析

本文引用格式

杨学博 , 陈秋翰 , 刘寿春 , 刘美娇 , 黎铸毅 , 周春霞 , 洪鹏志 . 基于气相色谱-离子迁移谱和偏最小二乘判别分析技术分析酵母-藿香复合对罗非鱼脱腥效果的影响[J]. 食品与发酵工业, 2024 , 50(12) : 319 -326 . DOI: 10.13995/j.cnki.11-1802/ts.036573

Abstract

To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia, the deodorization process was optimized by single factor and response surface experiments.Gas chromatography ion mobility spectroscopy (GC-IMS) was used to identify the volatile components of tilapia meat before and after deodorization, and partial least squares discriminant analysis (OPLS-DA) was used to distinguish and analyze the differences.Results showed that when the conditions of a mass concentration of 2.1 g/100 mL, the ratio of solid to liquid was 1∶3.09 (g∶mL), and the deodorization time of 32 minutes, the fishy degree was the lowest and the sensory score was the highest.A total of 22 volatile compounds, mainly aldehydes and alcohols, were detected by GC-IMS.After deodorization, the relative content of aldehydes decreased from 50.64% to 40.82%, and that of alcohols decreased from 34.00% to 27.77%.According to the odor threshold value, the substances with relative odor activity value (ROAV) was greater than 1 were 1-octen-3-ol, 1-hexanol, heptanal, nonanal, octyl aldehede, ethyl acetate, and acetic acid hexyl ester.Five key fishy substances (VIP>1) were screened by partial least squares discriminant analysis and variable importance in projection (VIP).They were octyl aldehede, nonanal, heptanal, 1-octen-3-ol, and 1-hexanol.The interaction of these substances had an important impact on the fishy smell of tilapia.

Key words： deodorization; gas chromatography-ion mobility spectrometry; volatile constituent; relative odor activity value; orthogonal partial least squares-discriminant analysis

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