五种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成作用效果的影响

摘要/Abstract

摘要： 为探究凹凸棒土、硅藻土、活性炭、沸石及活性白土5 种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成的影响，采用气相色谱仪和顶空固相微萃取-气相色谱-质谱联用仪，对脱色鱼油的挥发性风味物质及脂肪酸的相对含量进行测定分析，并结合感觉阈值确定该鱼油主体风味成分。结果表明，赋予鱼油腥味、脂肪香味、蜡香等主要风味的壬醛、己醛、[相对含量没有降低？核实][已核实。确实没有降低。谢谢]2-壬酮，[已核实。确实没有降低。谢谢]其相对含量经脱色后有明显降低，风味改善效果显著。脱色后，鱼油的饱和脂肪酸相对含量呈下降趋势，而不饱和脂肪酸的相对含量则有增加趋势；酸价与过氧化值变化差异较大，而碘值及皂化值则无明显变化。凹凸棒土和活性白土脱色效果最佳，但脱腥效果较硅藻土、活性炭和沸石差。本研究结果对今后改善鱼油脱色工艺及脱色剂选择和不良风味等方面有理论指导意义。

关键词: 脱色剂, 挥发性风味成分, 脂肪酸组成, 气相色谱-质谱联用(GC-MS), 相对气味活度值

Abstract: The relative contents of fatty acid composition of five kinds of decolorized fish oil, which decolorized by attapulgite, diatomite, activated carbon, zeolite and activated clay were determined using gas chromatography (GC), meanwhile, volatile compounds of the fish oil was evaluated by headspace solid phase micro extraction (HS-SPME) coupled with GC-MS. The flavor components of fish oil were determined by sensory threshold. The results showed that the main flavor components of fish oil mainly made up of nonanal, hexanal, and 2-nonyl ketone, the relative content of which were significant changes before and after decolorization. These substances caused the fish oil smell, fat fragrance, wax incense, mushroom incense, soil flavor and so on. The relative content of saturated fatty acids in fish oil decreased and the content of unsaturated fatty acids increased. There were no significance in iodine value and saponification value, but the difference of acid value and peroxide value was significant. The decoloring effect of attapulgite and activated clay was best, but the deodorizing effect was worse than diatomite, activated carbon and zeolite. Results from present study will be helpful to improve decoloring process and sensory of fish oil in the future． Keywords: decoloring agents; profiles of volatile compounds; fatty acid composition; gas chromatography-mass spectrometry (GC-MS); relative odor activity value

Key words: Decoloring Agents, the profiles of volatile compounds, fatty acid composition, gas chromatography-mass spectrometry(GC-MS), relative odor activity value

中图分类号:

宋恭帅彭茜张蒙娜沈清戴志远. 五种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成作用效果的影响[J]. 食品科学, 0, (): 0-0.

Gong-Shuai SONG Xi PENG Qing SHEN Zhi-Yuan Dai. Volatile Flavor and Fatty Acid Profiles Analysis of Crude Fish Oil Decolorized by Five Decoloring Agents[J]. FOOD SCIENCE, 0, (): 0-0.

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