基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化

doi:10.7506/spkx1002-6630-20220314-150

食品科学 ›› 2023, Vol. 44 ›› Issue (2): 279-287.doi: 10.7506/spkx1002-6630-20220314-150

• 成分分析 • 上一篇

基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化

林恒宗，梁志源，秦小明，高加龙，范秀萍，黄艳平，常向阳，邓杰，吴炜俊

（广东海洋大学食品科技学院，国家贝类加工技术研发分中心（湛江），广东省水产品加工与安全重点实验室，水产品深加工广东普通高校重点实验室，广东湛江 524088）

发布日期:2023-01-31
基金资助:
“十三五”国家重点研发计划“蓝色粮仓科技创新”重点专项（2019YFD0901601）

Gas Chromatography-Mass Spectrometry Identification of Changes in Odor Characteristics of Live Crassostrea gigas during Different Circulation Stages

LIN Hengzong, LIANG Zhiyuan, QIN Xiaoming, GAO Jialong, FAN Xiuping, HUANG Yanping, CHANG Xiangyang, DENG Jie, WU Weijun

(National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)

Published:2023-01-31

摘要/Abstract

摘要： 为揭示活体牡蛎在商业流通各环节风味品质变化规律，优化活品运输管理，提升牡蛎存活质量，本研究模拟太平洋牡蛎产业流通实际，采用固相微萃取-气相色谱-质谱联用技术对活体太平洋牡蛎暂养净化、诱导休眠、无水保活流通中挥发性风味物质种类及含量变化进行分析。结果显示：活体太平洋牡蛎组织中共鉴定出49 种挥发性风味物质，主要由醛类、酮类、酯类、烃类、醇类、含氮含硫杂环类化合物构成；采捕后应激胁迫对其风味品质有较大影响，通过24 h暂养净化，牡蛎愉悦性风味化合物明显提升，刺激性气味化合物明显降低，脂质氧化得到明显的缓解；诱导休眠至保活流通阶段，牡蛎脂质氧化随保活流通时间的延长进一步加剧，挥发性风味物质总量呈缓慢积聚特征。气味活性值分析表明，己醛、庚醛、十一醛、(E)-2-壬烯醛、4-乙基苯甲醛、壬醛、(E)-2-癸烯醛、(E,E)-2,4-壬二烯醛、癸醛、(E)-2-辛烯醛、2-戊基呋喃、3-辛酮、2-壬酮是活体太平洋牡蛎流通中的关键风味物质，可以作为反映活体牡蛎生理状态的参考。主成分分析显示，前3 个主成分累计贡献率为85.6%，可对不同流通阶段进行明显区分。研究表明，太平洋牡蛎采捕后通过暂养净化24 h，其活力品质与风味物质达到新的水平，更有利于后期长时低温无水保活；同时挥发性成分分析可以作为活体贝类流通过程中活力品质鉴定的一种方法。

关键词: 太平洋牡蛎；暂养净化；无水保活；气相色谱-质谱联用；挥发性风味物质

Abstract: This study aimed to reveal the flavor quality changes of live oysters during different steps of circulation, and optimize the management of live oyster transportation in order to improve the survival quality of oysters. The changes in the types and contents of volatile flavor compounds in Crassostrea gigas sequentially subjected to depuration, induced dormancy and simulated waterless live transportation were investigated using solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS). Results showed that a total of 49 volatile flavor substances were identified in live C. gigas, including aldehydes, ketones, esters, hydrocarbons, alcohols, nitrogen-containing and sulfur-containing heterocyclic compounds. Post-harvest stress had a significant impact on the flavor quality. The content of pleasant flavor compounds was significantly enhanced while the content of irritating odor substances was evidently reduced, and lipid oxidation was significantly alleviated after 24 h of depuration. Lipid oxidation in oysters was increased with waterless live transportation time, and the total amount of volatile flavor substances was slowly accumulated. Odor activity values (OAVs) showed that heptanal, nonanal, (E)-2-nonenal, 4-ethylbenzaldehyde, hexanal, (E)-2-octenal, undecanal, (E)-2-decenal, decanal, (E,E)-2,4-nonadienal and 2-pentyl furan were the key flavor substances of live C. gigas, which could be used as a reference to reflect the physiological status of live oysters. Principal component analysis (PCA) showed that the cumulative contribution of the first three principal components to total variances was 85.6%, allowing a clear distinction between the different stages of circulation. In conclusion, the vitality and flavor substances of C. gigas reach a new level after post-harvest depuration for 24 h, which is more conducive to long-term low temperature and waterless live oyster preservation. Meanwhile, the analysis of volatile components can be used as a method to identify the vitality during the circulation of live shellfish.

Key words: Crassostrea gigas; depuration; waterless live shellfish preservation; gas chromatography-mass spectrometry; volatile flavor components

中图分类号:

TS254.1

林恒宗，梁志源，秦小明，高加龙，范秀萍，黄艳平，常向阳，邓杰，吴炜俊. 基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化[J]. 食品科学, 2023, 44(2): 279-287.

LIN Hengzong, LIANG Zhiyuan, QIN Xiaoming, GAO Jialong, FAN Xiuping, HUANG Yanping, CHANG Xiangyang, DENG Jie, WU Weijun. Gas Chromatography-Mass Spectrometry Identification of Changes in Odor Characteristics of Live Crassostrea gigas during Different Circulation Stages[J]. FOOD SCIENCE, 2023, 44(2): 279-287.

[1]	严浩王玉栋钟武庄洋杨宏. 外源蛋白对白鲢鱼糜肌原纤维蛋白结构及其结合特征腥味物质能力的影响 [J]. 食品科学, 0, (): 0-0.
[2]	林恒宗梁志源秦小明. 基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化[J]. 食品科学, 0, (): 0-0.
[3]	张鑫王吉胡静荣王莹来静周丽媛朱迎春. 基于Citespace和文献计量分析平台的鱼糜研究可视化分析[J]. 食品科学, 0, (): 0-0.
[4]	刘澂吴嘉鑫徐德峰孙力军秦小明范秀萍. 南美白对虾响应急冷与无水暴露双重胁迫的生理变化特征[J]. , 0, (): 0-0.
[5]	刘澂，吴嘉鑫，徐德峰，孙力军，秦小明，范秀萍. 南美白对虾响应急冷与无水暴露双重胁迫的生理变化特征[J]. 食品科学, 2023, 44(1): 215-221.
[6]	张鑫，王吉，胡静荣，王莹，来静，周丽媛，朱迎春. 基于CiteSpace和文献计量分析平台的鱼糜研究可视化分析[J]. 食品科学, 2023, 44(1): 362-370.
[7]	陈秉彦林晓姿李维新窦芳娇何志刚. 海带泡菜货架期质构品质的钠钙比调控机制[J]. 食品科学, 0, (): 0-0.
[8]	肖嵋方，陈欣彤，蔡雯雯，李娜，陈海明，刘斌，曾峰. 竹荪水提物抗氧化及改善秀丽隐杆线虫脂质代谢作用[J]. 食品科学, 2022, 43(19): 191-199.
[9]	舒晓燕周鑫侯大斌. 多元法分析高能电子束辐照对白芷挥发性成分的影响[J]. 食品科学, 0, (): 0-0.
[10]	桑雪李莹童瑶于双宋志远李双双赵前程. 海参硫酸多糖与肠道菌群的相互作用及其调节糖脂代谢的研究进展[J]. 食品科学, 0, (): 0-0.
[11]	翁丽萍张乐刘军波肖文斐汪前邹礼根. 不同养殖模式大黄鱼非标记定量差异蛋白组学研究[J]. 食品科学, 0, (): 0-0.
[12]	周昕仪游刚高可安董诗瑜马舒恬陈尚里刘小玲. 凉粉草多糖对鱼肌球蛋白理化性质和结构特征的影响[J]. 食品科学, 0, (): 0-0.
[13]	朱亚军叶韬鲁玉凤夏立志刘松昆卢曜昆姜绍通林琳陆剑锋. 三种亲水胶对磷酸化鱼糜/蟹肉混合凝胶品质的影响[J]. 食品科学, 0, (): 0-0.
[14]	陈德慰. 利用1H NMR研究小龙虾的特征性滋味组成[J]. 食品科学, 0, (): 0-0.
[15]	陈晗吴嘉鑫徐德峰孙力军秦小明范秀萍. 急冷与无水双重胁迫下南美白对虾存活及防御系统变化规律[J]. 食品科学, 0, (): 0-0.

基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化

Gas Chromatography-Mass Spectrometry Identification of Changes in Odor Characteristics of Live Crassostrea gigas during Different Circulation Stages

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