电子鼻结合GC-MS分析草鱼脱腥前后风味变化

doi:10.7506/spkx1002-6630-201420025

食品科学

电子鼻结合GC-MS分析草鱼脱腥前后风味变化

崔方超1，李婷婷2，杨兵1，刘滢1，励建荣1,*，李洪军3，李敏镇4

1.渤海大学化学化工与食品安全学院，辽宁省食品安全重点实验室，辽宁锦州 121013；
2.大连民族学院生命科学学院，辽宁大连 116600；3.西南大学食品科学学院，重庆 400715；
4.鞍山嘉鲜农业发展有限公司，辽宁鞍山 114100

出版日期:2014-10-25 发布日期:2014-11-07
基金资助:
国家自然科学基金青年科学基金项目（31301572）；“十二五”国家科技支撑计划项目（2012BAD29B06）；
辽宁省食品安全重点实验室开放课题项目（LNSAKF2011008）

Flavor Compounds of Fresh and Deodorized Grass Carps as Determined by Electronic Nose Combined with GC-MS

CUI Fang-chao1, LI Ting-ting2, YANG Bing1, LIU Ying1, LI Jian-rong1,*, LI Hong-jun3, LI Min-zhen4

1. Food Safety Key Laboratory of Liaoning Province, College of Chemistry, Chemical Engineering and Food Safety, Bohai University,
Jinzhou 121013, China; 2. College of Life Science, Dalian Nationalities University, Dalian 116600, China;
3. College of Food Science, Southwest University, Chongqing 400715, China;
4. Anshan Jiaxian Agricultural Development Co. Ltd., Anshan 114100, China

Online:2014-10-25 Published:2014-11-07

摘要/Abstract

摘要：

采用柠檬酸、碳酸氢钠、酵母3 种脱腥剂对草鱼鱼肉进行脱腥处理，通过电子鼻和顶空固相微萃取-气相色谱-质谱联用技术对未经处理的鱼肉与不同脱腥剂处理的鱼肉的挥发性成分进行分析和鉴定。结果表明，电子鼻能够较好区分未经脱腥处理及不同脱腥剂处理的鱼肉样品的风味。主成分分析显示各个样品间差异明显，电子鼻区分度良好。采用气相色谱-质谱法在脱腥前、柠檬酸处理、碳酸氢钠处理和酵母处理的鱼肉样品中分别检测出35、20、21 种和29 种挥发性物质。经3 种脱腥剂处理的鱼肉样品的挥发性成分均呈现减少趋势，其中柠檬酸处理鱼肉中挥发性成分的数量和峰面积减少最为显著，其次为碳酸氢钠及酵母。这一结果与电子鼻分析结果相一致。

关键词: 电子鼻, 气相色谱-质谱法, 顶空固相微萃取, 草鱼, 脱腥

Abstract:

Grass carp muscles were deodorized by using citric acid, yeast or NaHCO3. The volatile compounds in
undeodorized and deodorized fish meats were identified by electronic nose and head-space solid-phase microextraction
coupled with gas chromatography and mass spectrometry (HS-SPME-GC-MS). The results revealed that electronic nose
could discriminate among undeodorized and deodorized fish meats by flavor characteristics. Principal component analysis
(PCA) showed that the apparent difference among undeodorized and deodorized samples could be well discriminated by
electronic nose. Meanwhile, GC-MS analysis showed that 35, 20, 21, and 29 volatile compounds were identified in fresh
meat and samples deodorized with citric acid, NaHCO3 and yeast, respectively. Moreover, the deodorized samples were less
rich in volatile compounds, and citric acid resulted in the most significant reduction in the number of volatile compounds
and peak area, followed in decreasing order by NaHCO3 and yeast. The GC-MS results were consistent with those from
electronic nose.

Key words: electronic nose, gas chromatography-mass spectrometry (GC-MS), headspace solid phase micro-extraction (HS-SPME), grass carp, deodorization

中图分类号:

TS254.9

崔方超1，李婷婷2，杨兵1，刘滢1，励建荣1,*，李洪军3，李敏镇4. 电子鼻结合GC-MS分析草鱼脱腥前后风味变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201420025.

CUI Fang-chao1, LI Ting-ting2, YANG Bing1, LIU Ying1, LI Jian-rong1,*, LI Hong-jun3, LI Min-zhen4. Flavor Compounds of Fresh and Deodorized Grass Carps as Determined by Electronic Nose Combined with GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201420025.

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电子鼻结合GC-MS分析草鱼脱腥前后风味变化

Flavor Compounds of Fresh and Deodorized Grass Carps as Determined by Electronic Nose Combined with GC-MS

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