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| 气相色谱-离子迁移谱法与电子鼻联用对金鲳鱼粗脂肪特征挥发性化合物表征及分析 |
| Characterization and analysis of volatile compounds in crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry combined with electronic-nose |
| 投稿时间：2025-03-03 修订日期：2025-04-16 |
| DOI： |
| 中文关键词: 金鲳鱼 气相色谱-离子迁移谱法 电子鼻 挥发性化合物 |
| 英文关键词:Trachinotus ovatus Gas chromatography-ion mobility spectrometry Electronic-nose Volatile compounds |
| 基金项目:子项目1-大宗水产品预制菜肴加工关键技术研发 |
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| 中文摘要: |
| 目的 结合气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry, GC-IMS）与电子鼻联用技术，系统分析金鲳鱼粗脂肪中的挥发性化合物特征。方法 采用GC-IMS对金鲳鱼不同部位（鱼头、腹部及内脏）粗脂肪中的挥发性化合物进行定性和定量分析，重点识别醇、酮、酸和醛类等关键风味组分的差异。结合电子鼻技术对各部位粗脂肪的整体风味轮廓进行表征，进一步评估主要挥发性化合物对风味形成的贡献。结果 金鲳鱼不同部位粗脂肪均属于优质脂质，但在挥发性成分组成上存在显著差异，鱼头组主要为醇、酮和烷烃类化合物；腹部组则以醇、烷烃和酸类物质为主；内脏组含有较高的挥发性酸类物质。结论 本研究揭示了金鲳鱼不同部位挥发性化合物的差异，为其风味调控提供了理论支持，也为副产物如内脏的高值化利用提供了方向指引。 |
| 英文摘要: |
| Objective To systematically analyze the characteristics of volatile compounds in the crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry (gas chromatography-ion mobility spectrometry, GC-IMS) combined with electronic nose. Methods GC-IMS was used to qualitatively and quantitatively analyze the volatile compounds in the crude fat of different parts (head, abdomen and viscera) of Trachinotus ovatus, focusing on the identification of differences in key flavor components such as alcohols, ketones, acids and aldehydes. Combined with electronic nose technology, the overall flavor profile of crude fat in each part was characterized to further evaluate the contribution of major volatile compounds to flavor formation. Results The crude fat in different parts of Trachinotus ovatus belonged to high-quality lipids, but there were significant differences in the composition of volatile components. The fish head group was mainly composed of alcohols, ketones and alkanes. The abdominal group is dominated by alcohols, alkanes and acids ; the visceral group contained higher volatile acids. Conclusion This study revealed the differences in volatile compounds in different parts of Trachinotus ovatus, provided theoretical support for its flavor regulation, and also provided guidance for the high-value utilization of by-products such as viscera. |
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