基于固相微萃取-气相色谱-质谱法分析热风干燥对草鱼肉挥发性风味物质的影响

Effects of hot air drying on volatile flavor compounds of Ctenopharyngodon idella meat based on solid-phase microextraction-gas chromatography-mass spectrometry

中文关键词:  草鱼  热风干燥  挥发性风味物质  固相微萃取  气相色谱-质谱法

英文关键词:Ctenopharyngodon idella  hot air drying  volatile flavor compounds  solid-phase microextraction  gas chromatography-mass spectrometry

中文摘要:

      目的 探索不同温度、不同时间热风干燥对草鱼肉挥发性风味物质的影响。方法 在3种热风温度(30、40、50℃)条件下对草鱼片进行不同时间(0、2、6、12 h)的干燥, 采用固相微萃取-气相色谱-质谱法(solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)分析挥发性风味物质, 结合主成分分析(principal component analysis, PCA)、偏最小二乘法-判别分析(partial least squares-discriminant analysis, PLS-DA)和系统聚类分析(hierarchial-cluster analysis, HCA)进行多元统计分析。结果 新鲜草鱼和不同温度(30、40、50℃)热风干燥草鱼片分别检测出28、44、39和36种挥发性风味物质, 主要为脂肪氧化型风味物质, 包括醛类、醇类、酮类、芳香化合物、酸类、酯类和烃类, 对草鱼肉风味的改良和增香具有一定作用, 其中, 醇类和醛类物质含量较高。在干燥过程中, 草鱼片中挥发性风味物质的种类总体呈现增加的趋势, 其峰面积(浓度)呈现先上升后下降的趋势。多元统计学分析表明, 不同干燥温度下草鱼肉挥发性风味物质具有较大差异, PC1和PC2之和为41.8%。此外, 除去芳香族化合物, 其中丁香酚、1-辛烯-3-醇、3-羟基-2-丁酮、己醛、己醇、2-辛烯-1-醇、棕榈酸、壬醛8种挥发性物质对干燥草鱼肉的整体风味贡献较大, 可作为热风干燥草鱼肉中的标志性挥发性风味物质。结论 热风干燥温度和时间对草鱼肉挥发性物质影响显著, 干燥赋予草鱼肉醛类和醇类芳香。挥发性风味物质是热风干燥草鱼片过程中非常重要指标, 可用于草鱼热加工样品的监测和品质评价。

英文摘要:

      Objective To explore the effects hot air drying at different drying temperatures and different drying times on the volatile flavor compounds of Ctenopharyngodon idella meat. Methods Grass carp fillets were dried at different drying temperatures (30, 40, 50℃) for different times (0, 2, 6, 12 h). The volatile flavor compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and hierarchical-cluster analysis (HCA) were used for multivariate statistical analysis. Results A total of 28, 44, 39 and 36 volatile flavor compounds were detected in fresh grass carp fillets and hot air drying at 30, 40 and 50℃, respectively, which were mainly lipid oxidation volatile substances, mainly including aldehydes, alcohols, ketones, aromatic compounds, acids, esters and hydrocarbons, which had a certain effect on the improvement and aroma enhancement of Ctenopharyngodon idella meat flavor, among them, alcohols and aldehydes had higher content. During the drying process, the species of volatile flavor compounds in grass carp fillets generally showed an increasing trend, and the peak area first increased and then decreased. Multivariate data analysis showed that there were significant differences in volatile flavor compounds of Ctenopharyngodon idella meat under different drying temperatures, and the sum of PC1 and PC2 was 41.8%. In addition to aromatic compounds, 8 kinds of volatile flavor compounds including eugenol, 1-octene-3-alcohol, acetoin, hexanal, hexanol, 2-octene-1-alcohol, hexadecanoic acid, and nonanal contributed greatly to the overall flavor of dried grass fish meat, which could be used as landmark flavor substances in hot air drying grass fish. Conclusion The temperature and time of hot air drying have significant effect on the volatile substances of Ctenopharyngodon idella meat, drying process give Ctenopharyngodon idella meat aldehydes and alcohols aromatic flavor. Volatile flavor substances are very important indexes in the process of hot air drying grass carp fillets, which can be used for monitoring and quality evaluation of grass carp thermal processing samples.