液相色谱质谱联用法对大西洋鲑非冷冻贮藏过程中潜在腐败指标的研究

Study on the potential spoilage index of Atlantic salmon in the process of non-freezing storage by liquid chromatography-mass spectrometry

中文关键词:  大西洋鲑  液相色谱-质谱联用法  腐败指标

英文关键词:Atlantic salmon  liquid chromatography-mass spectrometry  spoilage index

中文摘要:

      目的 探究适用于大西洋鲑的潜在腐败指标。方法 通过感观评价法测定大西洋鲑在4 ℃和25 ℃贮藏过程中的感官变化, 并利用液相色谱-质谱联用(liquid chromatography-mass spectrometry, LC-MS)技术对大西洋鲑在腐败过程中产生的非挥发性化合物进行测定。结果 不同温度条件下各项感官得分均呈下降趋势, 与样品鲜度变化规律一致; 利用LC-MS在4 ℃和25 ℃贮藏的大西洋鲑中共检测到100余种非挥发性物质, 其中分别有20和24种物质的峰面积有明显的变化趋势, 经过主成分分析和聚类分析, 发现腺嘌呤、乙酰胆碱、黄嘌呤、3-甲基-1-丁胺、L-甲腺原氨酸、苯乙胺、L-酪氨酸和酪胺8种化合物可以表征大西洋鲑的鲜度变化。结论 腺嘌呤、乙酰胆碱、黄嘌呤、3-甲基-1-丁胺、L-甲腺原氨酸、苯乙胺、L-酪氨酸和酪胺可作为大西洋鲑非冷冻条件下的潜在腐败指标。

英文摘要:

      Objective To explore the potential corruption indicators for Atlantic salmon. Methods The sensory changes of Atlantic salmon during storage at 4 ℃ and 25 ℃were measured by the sensory evaluation method, and the non-volatile compounds produced by Atlantic salmon in the process of decay were determined by liquid chromatography-mass spectrometry (LC-MS). Results The sensory scores showed a decreasing trend under different temperature conditions, which was consistent with the change rule of sample freshness. A total of more than 100 non-volatile compounds were detected by LC-MS in Atlantic salmon stored at 4 ℃ and 25 ℃. The peak areas of 20 and 24 kinds of compounds showed significant trends. Through principal component analysis and cluster analysis, it was found that 8 compounds including adenine, acetylcholine, xanthine, 3-methyl-1-butylamine, L-thymidine, phenethylamine, L-tyrosine and tyramine could characterize the freshness of Atlantic salmon. Conclusion Adenine, acetylcholine, xanthine, 3-methyl-1-butylamine, L-thymidine, phenethylamine, L-tyrosine and tyramine can be used as potential corruption indicators of Atlantic salmon under non-freezing conditions.