室温贮藏过程中南美白对虾挥发性物质的变化
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摘要
采用顶空固相微萃取(HS-SPME)-气相色谱-质谱(GC-MS)技术并结合保留指数(RI)的方法测定25℃条件下不同贮藏阶段南美白对虾肌肉挥发性物质的变化情况,共检出63种挥发性物质。采用聚类分析及主成分分析的方法研究南美白对虾贮藏过程中挥发性物质变化规律。结果表明,挥发性物质变化可以用来表征新鲜度的变化,南美白对虾贮藏0、12 h样品的特征挥发性物质为三甲胺、壬醛、2-乙基己醇等4种,贮藏6 h样品的特征挥发性物质为二烯丙基二硫、吲哚2种,贮藏24、36、48 h样品的特征挥发性物质为二甲基三硫、4-甲基苯酚、二甲基二硫等5种,(0~48)h整个贮藏过程的特征挥发性物质为三甲胺、吲哚、二甲基二硫等5种。
The volatile compounds and changes in the muscle of Penaeus vannamei were determined by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS) based on retention index(RI), 63 kinds of volatile components during storage at 25 ℃ were detected. Cluster analysis and principal component analysis were used to study the changes of volatile compounds in Penaeus vannamei during storage. The results showed that the change of volatile components could be used to represent the change of freshness. 4 kinds of characteristic volatile components of the samples stored for 0 hours and 12 hours are trimethylamine, nonanal, 2-ethylhexanol, etc. For samples stored for 6 hours, 2 kinds of characteristic volatile compounds are diallyl disulfide and indole. For samples stored for 24 hours, 36 hours and 48 hours, 5 kinds of characteristic volatile compounds are dimethyl trisulfide, 4-methylphenol, dimethyl disulfide, etc. The characteristic volatile components during the entire storage period [(0~48)hours] are trimethylamine, indole, dimethyl disulfide and so on 5 kinds of volatile components.
The volatile compounds and changes in the muscle of Penaeus vannamei were determined by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS) based on retention index(RI), 63 kinds of volatile components during storage at 25 ℃ were detected. Cluster analysis and principal component analysis were used to study the changes of volatile compounds in Penaeus vannamei during storage. The results showed that the change of volatile components could be used to represent the change of freshness. 4 kinds of characteristic volatile components of the samples stored for 0 hours and 12 hours are trimethylamine, nonanal, 2-ethylhexanol, etc. For samples stored for 6 hours, 2 kinds of characteristic volatile compounds are diallyl disulfide and indole. For samples stored for 24 hours, 36 hours and 48 hours, 5 kinds of characteristic volatile compounds are dimethyl trisulfide, 4-methylphenol, dimethyl disulfide, etc. The characteristic volatile components during the entire storage period [(0~48)hours] are trimethylamine, indole, dimethyl disulfide and so on 5 kinds of volatile components.
引文
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[10]张慧芳,李婷婷,晋高伟,等.HS-SPME-GC-MS技术对冷藏鲢鱼片挥发性成分变化的分析[J].食品科学,2014,35(24):130-135
[11]郭美娟,柴春祥,鲁晓翔,等.南美白对虾腐败过程中挥发性成分的测定[J].食品与机械,2013,29(4):153-165
[12] GB/T 5009.228-2016,食品中挥发性盐基氮的测定[S]
[13]朱亚珠,李丽,乐建盛.气质联用技术分析中国毛虾虾皮贮藏过程中挥发性成分[J].水产养殖,2017,38(07):1-9
[14]徐永霞,张朝敏,赵佳美,等.牙鲜冷藏过程中肌肉挥发性风味成分的变化[J].食品与发酵工业,2016,42(01):219-224
[15]曾丹丹,王庆堂,陈宏,等.HSSPME-GC-MS联用分析墨吉对虾储藏过程挥发性有机物特征的变化[J].分析测试技术与仪器,2010,16(04):223-228
[16]吴靖娜,路海霞,刘智禹,等.用电子鼻和SPME-GC-MS分析鲍鱼熟制前后挥发性风味物质的变化[J].大连海洋大学学报,2016,31(04):431-437
[17]刘莎莎,张宝善,孙肖园,等.红枣香味物质的主成分分析[J].食品工业科技,2015,36(20):72-76
[2]李立杰,柴春祥,鲁晓翔,等.微冻对南美白对虾质构的影响[J].食品与发酵工业,2013,39(03):73-76
[3]施佩影,李仁伟,刘文营.不同贮藏温度对南美白对虾黑变的影响[J].湖州师范学院学报,2014,36(08):35-39
[4]何定芬,乐建盛.贮藏温度和时间对南美白对虾(Penaeus vannamei Boone)鲜度的影响[J].现代渔业信息,2005,(07):14-16
[5] Mall V, Schieberle P. Evaluation of Key Aroma Compounds in Processed Prawns(Whiteleg Shrimp)by Quantitation and Aroma Recombination Experiments[J]. Journal of Agricultural and Food Chemistry,2017,65(13):2776-2783
[6]马海建,施文正,宋洁,等.超高压处理对草鱼鱼肉风味物质的影响[J].现代食品科技,2016,32(08):204-212
[7]贠三月,邱伟强,蒋晨毓,等.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017,41(06):907-918
[8] Xu Y, Liu Y, Jiang C, et al. Determination of volatile compounds in turbot(Psetta maxima)during refrigeratedstorage by headspace solid-phase microextraction and gas chromatography-mass spectrometry[J]. Journal of the Science of Food&Agriculture,2014,94(12):2464-2471
[9] Idal N P, Manzanos M J, Goicoechea E. Farmed and wild sea bass(Dicentrarchus labrax)volatile metabolites. A comparative study by SPME-GC/MS[J]. Journal of the Science of Food&Agriculture,2016,96(4):1181-1193
[10]张慧芳,李婷婷,晋高伟,等.HS-SPME-GC-MS技术对冷藏鲢鱼片挥发性成分变化的分析[J].食品科学,2014,35(24):130-135
[11]郭美娟,柴春祥,鲁晓翔,等.南美白对虾腐败过程中挥发性成分的测定[J].食品与机械,2013,29(4):153-165
[12] GB/T 5009.228-2016,食品中挥发性盐基氮的测定[S]
[13]朱亚珠,李丽,乐建盛.气质联用技术分析中国毛虾虾皮贮藏过程中挥发性成分[J].水产养殖,2017,38(07):1-9
[14]徐永霞,张朝敏,赵佳美,等.牙鲜冷藏过程中肌肉挥发性风味成分的变化[J].食品与发酵工业,2016,42(01):219-224
[15]曾丹丹,王庆堂,陈宏,等.HSSPME-GC-MS联用分析墨吉对虾储藏过程挥发性有机物特征的变化[J].分析测试技术与仪器,2010,16(04):223-228
[16]吴靖娜,路海霞,刘智禹,等.用电子鼻和SPME-GC-MS分析鲍鱼熟制前后挥发性风味物质的变化[J].大连海洋大学学报,2016,31(04):431-437
[17]刘莎莎,张宝善,孙肖园,等.红枣香味物质的主成分分析[J].食品工业科技,2015,36(20):72-76