基于顶空-气相色谱-离子迁移谱法比较7种市售烟熏鱼挥发性成分

Comparison of volatile components of 7 kinds of commercial smoked fish via headspace-gas chromatography-ion mobility spectrometry

中文关键词:  烟熏鱼  挥发性化合物  顶空-气相色谱-离子迁移谱法  指纹图谱  主成分分析  聚类分析

英文关键词:smoked fish  volatile substances  headspace-gas chromatography-ion mobility spectrometry  fingerprint  principal component analysis  cluster analysis

中文摘要:

      目的 比较7种市售烟熏鱼挥发性成分组成差异, 探究潜在的特征性风味物质。方法 采用顶空-气相色谱-离子迁移谱法(headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS)构建7种市售烟熏鱼挥发性物质指纹图谱, 并结合主成分分析(principal component analysis, PCA)和聚类分析方法比较不同样品挥发性化合物之间的差异。结果 从7种市售烟熏鱼中共鉴定出39种挥发性化合物, 其中醛类、酯类和氮/硫类化合物含量较高。指纹图谱、PCA和聚类分析直观地显示了不同样品间的挥发性化合物均存在一定的差异和联系, 其中壬醛在不同种类烟熏鱼中均有检出, 2,5-二甲基吡嗪是烟熏鲈鱼、烟熏草鱼、烟熏鲢鱼和烟熏武昌鱼中潜在的特征性风味物质。结论 本研究建立了不同种类烟熏鱼挥发性物质指纹图谱, 发现样品间挥发性成分存在较大差异, 为将来定向调控烟熏鱼风味品质提供了数据支撑。

英文摘要:

      Objective To compare the composition differences of volatile components of 7 kinds of commercial smoked fish, and explore the potential characteristic flavor compounds. Methods The fingerprints of volatile compounds in 7 kinds of commercial smoked fish were established by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the differences in volatile compounds in different samples were further compared by principal component analysis (PCA) and cluster analysis. Results A total of 39 volatile compounds were identified from 7 kinds of commercial smoked fish, with high content of aldehydes, esters and nitrogen/sulfur-containing compounds. The fingerprint, PCA and cluster analysis visualized the differences and associations of volatile compounds in different samples, among which, nonanal was detected in different smoked fish samples, 2,5-dimethylpyrazine was a potential characteristic flavor compounds in smoked sea bass, smoked grass carp, smoked silver carp and smoked blunt snout bream. Conclusion In this study, the fingerprints of volatile components of different species of smoked fish have been established, and demonstrates that there are great differences in volatile components between the samples, which provides preliminary data supports for the targeted regulation of smoked fish flavor quality in the future.