食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 345 - 355

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038542

分析与检测

高效液相色谱、顶空固相微萃取气相色谱-质谱法结合电子鼻分析重庆烤鱼调料的风味特性

  • 屠大伟 ,
  • 马宏能 ,
  • 唐敏 ,
  • 尤琳烽
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  • 1(重庆工商大学 环境与资源学院,重庆,400067)
    2(重庆万标检测技术有限公司,重庆,400714)
第一作者:博士,正高级工程师(尤琳烽副教授为通信作者,E-mail:youlf@ctbu.edu.cn)

收稿日期: 2024-01-10

  修回日期: 2024-03-28

  网络出版日期: 2025-02-14

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Analysis of flavor characteristics of Chongqing roasted fish seasoning by high-performance liquid chromatography and headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic nose

  • TU Dawei ,
  • MA Hongneng ,
  • TANG Min ,
  • YOU Linfeng
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  • 1(School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China)
    2(Chongqing Wanbiao Testing Technology Co., Ltd., Chongqing 400714, China)

Received date: 2024-01-10

  Revised date: 2024-03-28

  Online published: 2025-02-14

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摘要

为探究重庆烤鱼调料的特征风味,采用高效液相色谱、电子鼻以及顶空固相微萃取气相色谱-质谱对不同厂家重庆烤鱼调料麻度、辣度、氯化物含量及挥发性风味物质进行分析。结果表明,不同厂家重庆烤鱼调料的山椒素、辣椒素类物质及氯化物含量分别为0.077~1.16 mg/g、0.032~0.565 mg/g和5.855~11.950 g/100 g,麻度、辣度和氯化物差异显著(P＜0.05);电子鼻能够对不同厂家重庆烤鱼调料进行区分,无机硫化物、芳香成分和有机硫化物的气味强度明显高于其他类别。8个样品中共检测出94种挥发性风味物质,包括:醇类17种、烃类35种、醛类12种、酮类5种、酯类8种及其他类17种。通过气味活度值法确定了重庆烤鱼调料中21种关键风味物质,主要为芳樟醇、α-蒎烯、4-异丙基苯甲醛、4-烯丙基苯甲醚和茴香脑等成分,共同形成了重庆烤鱼调料以辛香为主,带有药草香、茴香、清香的风味特征。

关键词： 重庆烤鱼调料; 高效液相色谱; 顶空固相微萃取气相色谱-质谱; 电子鼻; 风味物质

本文引用格式

屠大伟 , 马宏能 , 唐敏 , 尤琳烽 . 高效液相色谱、顶空固相微萃取气相色谱-质谱法结合电子鼻分析重庆烤鱼调料的风味特性[J]. 食品与发酵工业, 2025 , 51(2) : 345 -355 . DOI: 10.13995/j.cnki.11-1802/ts.038542

Abstract

To investigate the flavor characteristics of Chongqing roasted fish seasoning, the numbing, spicy intensity, chloride content and volatile flavor substances were analyzed by high-performance liquid chromatography, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry.Results showed that the contents of sanshool, capsaicinoids, and chloride in Chongqing roasted fish seasoning from different manufacturers were 0.077-1.16 mg/g, 0.032-0.565 mg/g, and 5.855-11.950 g/100 g, respectively, indicating significant differences of numbing, spicy, and chloride difference (P<0.05).The electronic nose could distinguish the flavor of the Chongqing roasted fish seasoning from different manufacturers, and the odor intensity of inorganic sulfides, aromatic components, and organic sulfide was significantly higher than that of categories.A total of 94 volatile flavor substances were identified in Chongqing roasted fish seasoning, which included 17 alcohols, 35 hydrocarbons, 12 aldehydes, 5 ketones, 8 esters, and 17 other components.Twenty-two key flavor compounds in Chongqing roasted fish seasoning were identified by the relative odor activity value, including linalool, α-pinene, 4-(1-methylethyl)-benzaldehyde, estragole, and anethole.The overall flavor of Chongqing roasted fish seasoning was mainly spicy, with herbs, fennel, and fragrance.

Key words： Chongqing roasted fish seasoning; high-performance liquid chromatography; headspace solid phase microextraction gas chromatography-mass spectrometry; electronic nose; flavor compounds

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