基于电子鼻和气相色谱-质谱法对市场上臭鳜鱼风味物质分析

Analysis of flavor compounds in stinky mandarin fish on the market based on electronic nose and gas chromatography-mass spectrometry

中文关键词:  气相色谱-质谱法  风味物质  臭鳜鱼  电子鼻

英文关键词:gas chromatography-mass spectrometry  flavoring substances  stinky mandarin fish  electronic nose

中文摘要:

      目的 检测市场上主流6个品牌臭鳜鱼的挥发性物质, 确定臭鳜鱼共性风味物质、特征风味物质, 验证电子鼻快速检测臭鳜鱼主要成分的可行性。方法 通过电子鼻和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对臭鳜鱼挥发性物质进行检测, 使用风味活性值(odor activity value, OAV)等方法确定出主要风味物质, 利用正交偏最小二乘判别分析方法对电子鼻传感器和臭鳜鱼关键风味的相关性进行分析。 结果 GC-MS共检测出86种挥发性物质。其中乙醇、正己醇、芳樟醇、乙酸、三甲胺、吲哚等物质为6个品牌臭鳜鱼所共有, 是臭鳜鱼主要风味物质。通过Simca软件将电子鼻结果和GC-MS结果做正交偏最小二乘分析, 找到不同物质和探头间的相关性, 建立了三甲胺、吲哚、芳樟醇等关键风味物质与电子鼻的回归模型(R2＞0.8, P＜0.05)。结论 不同品牌臭鳜鱼风味物质有差异, 但主要风味物质大体相同。电子鼻可以用于臭鳜鱼风味的预测分析。

英文摘要:

      Objective To detect the volatile substances of six mainstream brands of stinky mandarin fish on the market, determine the common and characteristic flavor substances of stinky mandarin fish, and verify the feasibility of the electronic nose to quickly detect the main components of stinky mandarin fish. Methods Volatile substances in stinky mandarin fish were determined by electronic nose and gas chromatography-mass spectrometry (GC-MS), the main flavor substances were determined by odor activity value(OAV) value and other methods. The correlation between the electronic nose sensor and the key flavor of the mandarin fish was analyzed by orthogonal partial least square discriminant analysis. Results A total of 86 volatile substances were detected by GC-MS. Among them, ethanol, n-hexanol, linalle alcohol, acetic acid, trimethylamine, indoles and other substances were existed in 6 brands of stinky mandarin fish, which were the main flavor substances. Orthogonal partial least squares analysis was performed on the electronic nose results and GC-MS results by using Simca software to find the correlation between different substances and the probe, and regression models were established between the electronic nose and key flavor substances such as trimethylamine, indoles and linalool (R2>0.8, P<0.05). Conclusion There are differences of flavoring substances between the different brands of stinky mandarin fish, but the main flavor substances are approximately the same. The flavor of stinky mandarin fish can be predicted and analyzed by electronic nose.