食品科学 ›› 2019, Vol. 40 ›› Issue (14): 206-213.doi: 10.7506/spkx1002-6630-20180901-001

• 成分分析 • 上一篇    下一篇

白姑鱼和小黄鱼肉中挥发性风味物质的鉴定

张晶晶,王锡昌,施文正   

  1. 上海海洋大学食品学院,上海 201306
  • 出版日期:2019-07-25 发布日期:2019-07-23
  • 基金资助:
    国家自然科学基金面上项目(31471685);养殖大黄鱼品质评价与控制技术项目(D8006170165)

Identification of Volatile Compounds in White Croaker and Small Yellow Croaker

ZHANG Jingjing, WANG Xichang, SHI Wenzheng   

  1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-07-25 Published:2019-07-23

摘要: 采用新型固相萃取整体捕集剂(Mono-Trap)结合气相色谱-质谱-嗅闻技术对白姑鱼和小黄鱼肉的挥发性风味物质进行鉴定,分别得到42 种和49 种挥发性成分。进一步通过芳香萃取物稀释分析法分别从白姑鱼和小黄鱼肉挥发物中筛选出12 种和6 种挥发物,其中9 种挥发物经质谱和线性保留指数鉴定。进一步结合校准频率(modified frequency,MF)法,各筛选出2 种鱼肉中排名前10的气味物质。白姑鱼中香气稀释(flavor dilution,FD)因子最高为40的化合物为三甲胺、2-辛烯-1-醇、壬醛及金属味未知化合物。结合MF排名,得到三甲胺和2-辛烯-1-醇对白姑鱼贡献较大;小黄鱼中FD因子最高为40的化合物为己醛和2-辛烯-1-醇,但结合MF排名,对其气味贡献较大的是三甲胺和未知烧烤味化合物。6-甲基-5-庚烯-2-酮为2 种鱼中均鉴定出的一种带金属味或血腥味成分,根据MF排名,该化合物对白姑鱼影响更大。2,3-戊二酮、1-戊烯-3-醇为小黄鱼中MF较靠前的物质,结合三甲胺和未知烧烤味化合物以及白姑鱼中未鉴定到的二甲基二硫醚,这些挥发物可能是造成其与白姑鱼气味感知差异的原因。

关键词: 白姑鱼, 小黄鱼, 挥发性风味, 气相色谱-嗅辨仪, 香气萃取稀释分析, 校准频率法

Abstract: Monolithic material sorptive extraction (MMSE) combined with gas chromatography-mass spectrometryolfatometry (GC-MS-O) was used to identify the key odor-active compounds of white croaker and small yellow croaker. A total of 42 and 49 volatiles were identified in white croaker and small yellow croaker, respectively. Out of these volatiles, 12 and 6 were selected respectively from the two fish by aroma extraction dilution analysis (AEDA), among which 9 volatiles were identified by comparison of their mass spectra and linear retention indices with published data. For each fish, the top 10 major odor-active compounds were screened out by the modified frequency (MF) method. The compounds with the highest FD value of 40 in white croaker were identified as trimethylamine, 2-octen-1-ol, nonanal, and an unknown compound that smelled like metal. According to MF ranking, trimethylamine and 2-octen-1-ol had greater contributions to the odor of white croaker. The odorants with the highest FD value of 40 in small yellow croaker were hexanal and 2-octen-1-ol, but trimethylamine and unknown compounds that smelled like barbecue had greater contributions to its odor according to MF ranking. 6-Methyl-5-heptane-2-one was another odorous compound that was present in each fish and responsible for their metallic or bloody odor. According to MF ranking, this compound had a greater effect on the odor of white croaker than on small yellow croaker. 2,3-Pentanedione and 1-penten-3-ol, ranked higher among the top 10 odor-active compounds in small yellow croaker, together with trimethylamin, unknown barbecue-like odorants and dimethyl disulfide which was not identified in white croaker may be one of the reasons for the difference in odor between the two fish.

Key words: white croaker, small yellow croaker, volatile compounds, gas chromatography-olfactometry (GC-O), aroma extraction dilution analysis (AEDA), modified frequency (MF)

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