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

doi:10.7506/spkx1002-6630-201818006

食品科学 ›› 2018, Vol. 39 ›› Issue (18): 35-41.doi: 10.7506/spkx1002-6630-201818006

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

宋恭帅1，彭茜1，张蒙娜1，沈清1,2，戴志远1,2,*

（1.浙江工商大学海洋食品研究院，浙江?杭州 310012；2.浙江省水产品加工技术研究联合重点实验室，浙江?杭州 310012）

出版日期:2018-09-25 发布日期:2018-09-18
基金资助:
国家国际科技合作专项（2014DFA32880）；浙江省重点研发项目（2017C03041）

Volatile Flavor Compounds and Fatty Acid Profiles of Crude Fish Oil Decolorized with Five Decoloring Agents

SONG Gongshuai1, PENG Xi1, ZHANG Mengna1, SHEN Qing1,2, DAI Zhiyuan1,2,*

(1. Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China;2. Joint Key Laboratory of Aquatic Products Processing Technology Research of Zhejiang Province, Hangzhou 310012, China)

Online:2018-09-25 Published:2018-09-18

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、2-壬酮，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。本研究结果对改善鱼油脱色工艺及脱色剂选择和不良风味等方面有一定理论指导意义。

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, 相对气味活度值

Abstract: This study was undertaken to evaluate the effect of five different decoloring agents (attapulgite, diatomite, activated carbon, zeolite and activated clay) on the volatile flavor compounds and fatty acid composition of crude fish oil was investigated. Gas chromatography (GC) and headspace solid-phase microetraction coupled with gas chromatography-mass spectrometry (GC-MS) were used to determine the volatile flavor compounds and fatty acid composition of decolorized fish oils. The main flavor components were identified by sensory thresholds. The results showed that the relative contents of nonanal, hexanal, and 2-nonyl ketone, which contributed to the fishy odor and the fatty and waxy aroma, significantly decreased after decolorization, thereby significantly improving the flavor of fish oil. The relative content of saturated fatty acids declined, whereas the relative content of unsaturated fatty acids increased. Acid value and peroxide value rather than iodine value and saponification value changed significantly. The decoloring effects of attapulgite and activated clay were good, while diatomite, activated carbon and zeolite had poor deodorizing effect. The results from the present study will be helpful for improving the decoloring process and the flavor of fish oil in the future.

Key words: decoloring agents, volatile flavor compounds, fatty acid composition, gas chromatography-mass spectrometry (GC-MS), relative odor activity value

中图分类号:

TS254.9

宋恭帅，彭茜，张蒙娜，沈清，戴志远,. 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[J]. 食品科学, 2018, 39(18): 35-41.

SONG Gongshuai, PENG Xi, ZHANG Mengna, SHEN Qing, DAI Zhiyuan,. Volatile Flavor Compounds and Fatty Acid Profiles of Crude Fish Oil Decolorized with Five Decoloring Agents[J]. FOOD SCIENCE, 2018, 39(18): 35-41.

[1]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[2]	单启梅，赵晓策，罗瑞明，尤丽琴. 滩羊肌肉在煮制过程中可挥发性化合物的变化[J]. 食品科学, 2021, 42(8): 165-171.
[3]	刘盼盼，郑鹏程，龚自明，常泽睿，苏方俊，黄波，冯琳，高士伟，郑琳. 橘红茶香气特征及风味成分分析[J]. 食品科学, 2021, 42(8): 198-205.
[4]	张舒，王长远，冯玉超，盛亚男，富天昕，张艺玮，姜颖俊，于淼，张丽媛. 气相色谱-质谱联用代谢组学技术分析不同产地稻米代谢物[J]. 食品科学, 2021, 42(8): 206-213.
[5]	陈丽花，任丽霞，李东娜，马霞. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2021, 42(6): 142-149.
[6]	张琴，周丹丹，彭菁，潘磊庆，屠康. 油桃采后结合态香气变化规律及其与可溶性糖的关联性[J]. 食品科学, 2021, 42(6): 206-214.
[7]	程超，夏兰欣，杜芬妮，李伟，田成. 基于9 种风味物质的利川红SPME优化及PLS-DA风味识别[J]. 食品科学, 2021, 42(6): 215-222.
[8]	丁丹，王松磊，罗瑞明，王永瑞，柏霜，沈菲，柏鹤. 基于SPME-GC-MS分析不同烤制时间新疆烤羊腿表层及内层挥发性化合物[J]. 食品科学, 2021, 42(2): 227-234.
[9]	李昊泽，石丽丽，曹学丽，韩天，裴海闰. 风味发酵乳中香精关注成分的筛选及暴露风险评估[J]. 食品科学, 2021, 42(18): 254-260.
[10]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[11]	唐莹，贾仕杰，蒋莹，何红英，董丹，王金玲，张健. 红树莓叶茶的制备及与红树莓叶片、绿茶品质的比较[J]. 食品科学, 2021, 42(17): 34-42.
[12]	符成刚，刘文玉，陈友志，李玉梅，李欢康，周靖，张孔雀，魏长庆. 加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响[J]. 食品科学, 2021, 42(16): 54-60.
[13]	陈臣，刘政，黄轲，于海燕，田怀香. 基于GC-MS、GC-O及电子鼻评价不同加工方式对乳扇风味的影响[J]. 食品科学, 2021, 42(16): 108-117.
[14]	李云龙，赵月亮，范大明，王明福. 表儿茶素对牛肉汤营养成分和风味的影响[J]. 食品科学, 2021, 42(16): 125-132.
[15]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.

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

Volatile Flavor Compounds and Fatty Acid Profiles of Crude Fish Oil Decolorized with Five Decoloring Agents

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价