川鲶挥发性风味成分和脂肪酸分析

doi:10.7506/spkx1002-6630-201322050

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 250-256.doi: 10.7506/spkx1002-6630-201322050

川鲶挥发性风味成分和脂肪酸分析

龙斌，王锡昌，张凤枰，曹静，刘耀敏

1.上海海洋大学食品学院，上海 201306；2.通威股份有限公司，四川成都 610041

收稿日期:2013-06-28 修回日期:2013-10-18 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 王锡昌 E-mail:xcwang@shou.edu.cn
基金资助:
上海市教育委员会“食品质量与安全”重点学科建设项目;四川省科技支撑计划项目

Analysis of Volatile Components and Fatty Acids in Silurus meridionalis Chen×Silurus spp.

LONG Bin，WANG Xi-chang，ZHANG Feng-ping，CAO Jing，LIU Yao-min

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；
2. Tongwei Co. Ltd., Chengdu 610041, China

Received:2013-06-28 Revised:2013-10-18 Online:2013-11-25 Published:2013-12-05
Contact: WANG Xi-Chang E-mail:xcwang@shou.edu.cn

摘要/Abstract

摘要：

采用同时蒸馏萃取-气相色谱质谱(SDE-GC-MS)联用分析技术，对川鲶腹肉和背肉的挥发性风味成分进行提取、定性和定量分析；并测定生肉和同时蒸馏萃取后溶液中脂肪酸成分。结果表明：从川鲶腹肉和背肉中分别检测出67和45种挥发性风味成分，相同成分有38种，主要为烃类、醛类、酮类和酯类，其中含量较高的是烃类、醛类，腹肉和背肉中二者的含量分别为4525.36、1889.02ng/g和1706.61、2117.39ng/g；根据分析出的挥发性成分的风味特征可知，对川鲶腹肉挥发性风味贡献较大的物质有己醛、正辛醛、庚醛、壬醛、(Z)-2-庚烯醛、(E)-2-辛烯醛、反式-2,4-癸二烯醛和1-辛烯-3-醇等；川鲶腹肉和背肉脂肪酸主要是不饱和脂肪酸(UFA)，分别占脂肪酸总量的69.48%、68.36%。经过同时蒸馏萃取后，川鲶腹肉和背肉中的多不饱和脂肪酸(PUFA)分别从35.36%、34.12%降到33.04%、32.51%。多不饱和脂肪酸是风味的重要前体物质。

关键词: 川鲶, 挥发性成分, 脂肪酸, 同时蒸馏萃取, 气相色谱-质谱联用

Abstract:

The volatile flavor composition of farmed Silurus meridionalis Chen×Silurus spp. was analyzed by simultaneous
distillation extraction and gas chromatography-mass spectrometry (SDE-GC-MS). Totally 67 volatile compounds were
isolated and identified from belly meat, and 45 compounds from dorsal meat, in which 38 compounds including hydrocarbons,
aldehydes, ketones and esters were common to both. The contents of hydrocarbons and aldehydes were 4525.36 ng/g and
1889.02 ng/g in belly meat and 1706.61 ng/g and 2117.39 ng/g in dorsal meat, respectively. The major compounds that
contributed the most to the flavor of Silurus meridionalis Chen×Silurus spp. included hexanal, octanal, heptanal, nonanal,
(Z)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, and 1-octen-3-ol. Unsaturated fatty acids (UFA) were the major fatty
acid components in both belly meat and dorsal meat, which accounted for 69.48% and 68.36% of the total fatty acids,
respectively. After SDE, the concentrations of polyunsaturated fatty acids (PUFA) in raw belly meat and dorsal meat
dropped from 35.36% and 34.12% to 33.04% and 32.51%, respectively. PUFAs were the important aromatic precursors in
Silurus meridionalis Chen×Silurus spp. meat.

Key words: Silurus meridionalis Chen×, Silurus spp.；volatile flavor compounds；fatty acids；simultaneous distillation extraction (SDE)；gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS201.4

龙斌，王锡昌，张凤枰，曹静，刘耀敏. 川鲶挥发性风味成分和脂肪酸分析[J]. 食品科学, 2013, 34(22): 250-256.

LONG Bin，WANG Xi-chang，ZHANG Feng-ping，CAO Jing，LIU Yao-min. Analysis of Volatile Components and Fatty Acids in Silurus meridionalis Chen×Silurus spp.[J]. FOOD SCIENCE, 2013, 34(22): 250-256.

参考文献

[1] 张凤枰, 张瑞, 宋军, 等. 川鲶肌肉营养成分分析和品质评价[J]. 营养学报, 2012(04):414-416.

[2] SELLI S, CAYHAN G G. Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS[J]. Microchemical Journal, 2009,93(2):232-235.

[3] CAPRINO F, MORETTI V M, BELLAGAMBA F, et al. Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)[J]. Analytica Chimica Acta, 2008,617(1–2):139-147.

[4] 于慧子, 陈舜胜. 中华绒螯蟹蟹肉和蟹黄中挥发性风味物质组成(英文)[J]. 食品科学, 2011(08):267-271.

[5] FOLCH J, LEES M, SLOANE-STANLEY G H, et al. A simple method for the isolation and purification of total lipids from animal tissues[J]. Journal of Biochemistry, 1957,226(1):497-509.

[6] METCHALFE L D, SCHMITZ A A, PELKA J R. Rapid preparation of fatty acids esters from lipids for gas chromatography analysis[J]. Analytical Chemistry, 1966,38:524-535.

[7] The LRI and Odour Database[EB/OL]. http://www.odour.org.uk/.

[8] 王怡娟, 娄永江, 陈梨柯. 养殖美国红鱼鱼肉中挥发性成分的研究[J]. 水产科学, 2009(06):303-307.

[9] ACKMAN R G. Pristane and other hydrocarbons in some freshwater and marine fish oils[J]. Lipids, 1971,6(7):520-522.

[10] NORIO I, YUKO H, MINORU A. Pristane in salmon muscle lipid[J]. Suisan Gakubu Kenkyu Iho, 1973,23:209-214.

[11] 刘奇, 郝淑贤, 李来好, 等. 鲟鱼不同部位挥发性成分分析[J]. 食品科学, 2012(16):142-145.

[12] 董庆利, 李保国, 管骁. 亚硝酸盐对腌腊肉制品风味的影响[J]. 肉类研究, 2008(10):55-59.

[13] JOSEPHSON D B, LINDSAY R C, STUIBER D A. Volatile Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oysters[J]. Journal of Food Science, 1985,50(1):5-9.

[14] 卢春霞, 翁丽萍, 王宏海, 等. 3种网箱养殖鱼类的主体风味成分分析[J]. 食品与发酵工业, 2010(10):163-169.

[15] 赵庆喜, 薛长湖, 徐杰, 等. 微波蒸馏-固相微萃取-气相色谱-质谱-嗅觉检测器联用分析鳙鱼鱼肉中的挥发性成分[J]. 色谱, 2007(02):267-271.

[16] 王霞, 黄健, 侯云丹, 等. 电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J]. 食品科学, 2012(12):268-272.

[17] VARLET V, PROST C, SEROT T. Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation[J]. Food Chemistry, 2007,105(4):1536-1556.

[18] 沙希迪, 李洁, 食品加工, 等. 肉制品与水产品的风味[Z]. 中国轻工业出版社, 2001.

[19] CHEN D, Zhang M. Analysis of volatile compounds in Chinese mitten crab (Eriocheir sinensis)[J]. Journal of food and drug analysis, 2006,14(3):76-82.

[20] 杨倩倩, 邱杨, 余以刚, 等. 养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化[J]. 食品科学, 2012(14):206-210.

[21] MACHIELS D, VAN RUTH S M, Posthumus M A, et al. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats[J]. Talanta, 2003,60(4):755-764.

[22] BADIANI A, STIPA S, BITOSSI F, et al. True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2013,50(1):72-77.

[23] ERSOY B. Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011,46(3):522-527.

[24] MENSINK R P, DE GROOT M J, VAN DEN BROEKE LEOT, et al. Effects of monounsaturated fatty acids versus complex carbohydrates on serum lipoproteins and apoproteins in healthy men and women[J]. Metabolism, 1989,38(2):172-178.

[25] CHUNG H, CHOI A, CHO I H, et al. Changes in fatty acids and volatile components in mackerel by broiling[J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2011,113(12):1481-1490.

[26] FAO. W. Fats and oils in human nutrition[J]. Rome: FAO, 1994.

[27] 刘源, 徐幸莲, 王锡昌, 等. 脂肪对鸭肉风味作用研究[J]. 中国食品学报, 2009(01):95-100.

[28] DRUMM T D, SPANIER A M. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage[J]. Journal of agricultural and food chemistry, 1991,39(2):336-343.

[29] MOTTRAM D S, SALTER L J. Flavor formation in meat-related Maillard systems containing phospholipids[J]. Thermal Generation of Aromas, 1989:442-451.

[30] MART I N L, TIMON M L, PETR ON M J, et al. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions[J]. Meat science, 2000,54(4):333-337.

[31] ANGELO A S, LEGENDRE M G, DUPUY H P. Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry[J]. Lipids, 1980,15(1):45-49.

川鲶挥发性风味成分和脂肪酸分析

Analysis of Volatile Components and Fatty Acids in Silurus meridionalis Chen×Silurus spp.

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

[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]	王勇，宋歌，庞邵杰，綦文涛. 应用Illumina NovaSeq测序技术比较3 种杂粮对大鼠肠道菌群的影响[J]. 食品科学, 2021, 42(9): 100-106.
[3]	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.
[4]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[5]	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.
[6]	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.
[7]	王淳纯，覃小丽，阚建全，刘雄，索化夷，钟金锋. 量子化学计算法比较不同脂肪酸分子的反应活性位点[J]. 食品科学, 2021, 42(8): 74-80.
[8]	吴聪，葛科立，路宗博，郑征，张金玉，薛美兰，葛银林. n-3多不饱和脂肪酸对小鼠血液外泌体中miRNA的调节和抑制肥胖作用[J]. 食品科学, 2021, 42(7): 176-184.
[9]	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.
[10]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[11]	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.
[12]	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.
[13]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[14]	刘旺景，李书仪，段嘉钰，丁赫，乔亚杰，刘玉蓉，吕可欣，郭艳丽，敖长金. 沙葱及其提取物对肉羊体脂4-烷基支链脂肪酸沉积与分布的影响[J]. 食品科学, 2021, 42(5): 61-67.
[15]	马腾臻，宫鹏飞，史肖，牛见明，王春霞，翟文娟，张波，韩舜愈. 红枣发酵酒香气成分分析及感官品质评价[J]. 食品科学, 2021, 42(4): 247-253.