SPME-GC-MS法测定小鳄龟肉中关键风味化合物的响应面法优化
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摘要
以小鳄龟肉为原料,通过单因素试验及响应面分析优化小鳄龟肉中挥发性风味化合物的萃取条件,采用顶空固相微萃取(solid-phase microextraction,SPME)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术检测并分析小鳄龟肉中的挥发性风味物质,同时结合化合物的感觉阈值,利用相对气味活度值(relative odor activity value,ROAV)法确定关键风味化合物。结果表明:小鳄龟肉中挥发性风味化合物的最佳萃取条件为萃取时间25 min、萃取温度60℃、样品添加量1.0 g。在此萃取条件下,从去皮及带皮小鳄龟肌肉中分别检测出33种和37种挥发性风味物质,且关键风味化合物种类基本相同,主要是D-柠檬烯、壬醛、3-甲基丁醛、3-甲硫基丙醛、(Z)-4-庚烯醛、苯乙醛、庚醛、己醛、1-辛烯-3-醇、二甲基硫醚及2-乙基呋喃等化合物,它们共同决定了小鳄龟肌肉的整体风味。
A solid-phase microextraction(SPME) procedure for the determination of volatile compounds in Chelydra serpentina muscle by gas chromatography-mass spectrometry(GC-MS) was presented. The extraction conditions were optimized using a combination of one-factor-at-a-time method and response surface methodology. The key flavor compounds were determined by their sensory threshold and relative odor activity value(ROAV). The results showed that the optimal extraction conditions were determined as follows: extraction time 25 min, extraction temperature 60 ℃ and sampling weight 1.0 g. Under these optimized conditions, a total of 37 and 33 volatile flavor compounds were found in Chelydra serpentinamuscle with and without skin, respectively. The key flavor components in both samples were basically the same, mainly including heptyl aldehyde, 3-methyl butanal,3-methylthiopropanal, phenylacetaldehyde,1-octene-3-alcohol, D-limonene, nonanoic acid, hexanal, dimethyl sulfide,(Z)-4-heptenal, and 2-ethyl-furan.
A solid-phase microextraction(SPME) procedure for the determination of volatile compounds in Chelydra serpentina muscle by gas chromatography-mass spectrometry(GC-MS) was presented. The extraction conditions were optimized using a combination of one-factor-at-a-time method and response surface methodology. The key flavor compounds were determined by their sensory threshold and relative odor activity value(ROAV). The results showed that the optimal extraction conditions were determined as follows: extraction time 25 min, extraction temperature 60 ℃ and sampling weight 1.0 g. Under these optimized conditions, a total of 37 and 33 volatile flavor compounds were found in Chelydra serpentinamuscle with and without skin, respectively. The key flavor components in both samples were basically the same, mainly including heptyl aldehyde, 3-methyl butanal,3-methylthiopropanal, phenylacetaldehyde,1-octene-3-alcohol, D-limonene, nonanoic acid, hexanal, dimethyl sulfide,(Z)-4-heptenal, and 2-ethyl-furan.
引文
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[19]蔡原,赵有璋,蒋玉梅.顶空固相微萃取-气质联用检测合作猪肉挥发性风味成分[J].西北师范大学学报,2006,42(4):74-78.DOI:10.16783/j.cnki.nwnuz.2006.04.019.
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[22]王玉涛,王世锋,刘孟洲,等.应用HS-SPME和GC/MS技术检测舍饲合作猪肌肉中的风味物质[J].核农学报,2008,22(5):654-660.
[2]邬国民,何桂福.龟类养殖的新热点:小鳄龟[J].中国农村科技,2001(9):26-27.
[3]张保莉,宣廷孝.鳄龟温室控温养殖技术[J].中国水产,2008,39(4):31-33.
[4]JUSTIN D C,ROY D N,ARTHUR E D,et al.The relationship of body size to survivorship of hatchlings napping turtles(Chelydra serpentina):an evaluation of the“bigger is better”hypothesis[J].Oecologia,1999,121(2):224-235.DOI:10.1007/s004420050924.
[5]YNTEMA C L.Temperature levels and periods of sex determination during incubation of eggs of Chelydra serpentina[J].Journal of Morphology,1979,159(1):17-27.DOI:10.1002/jmor.1051590103.
[6]沈保平,万全,胡海涛.鳄龟的人工繁殖和稚龟培育技术研究[J].现代农业科技,2008(22):227-228.
[7]宋憬愚.简明养龟手册[M].北京:中国农业大学出版社,2002:69-85.
[8]李贵生.温度对黄喉拟水龟稚龟生长的影响[J].暨南大学学报(自然科学版),2005,26(3):422-427.
[9]PALACIOS M G,SPARKMAN A M,BRONIKOWSKI A M.Developmental plasticity of immune defence in two life-history ecotypes of the garter snake,Thamnophis elegans:a common environment experiment[J].Journal of Animal Ecology,2011,80(2):431-437.DOI:10.1111/j.1365-2656.2010.01785.x.
[10]刘翠娥,李若利,王建明,等.小鳄龟含肉率和肌肉营养成分分析及品质评定[J].养殖与饲料,2007(10):9-13.
[11]王雪锋,涂行浩,吴佳佳,等.草鱼的营养评价及关键风味成分分析[J].中国食品学报,2014,14(12):182-189.DOI:10.16429/j.1009-7848.2014.12.030.
[12]顾赛麒,张晶晶,王锡昌,等.不同产地熟制中华绒螯蟹肉挥发性成分分析[J].食品工业科技,2014,35(5):289-293.DOI:10.13386/j.issn1002-0306.2014.05.025.
[13]许刚,丁浩宸,张燕平,等.南极磷虾头胸部和腹部挥发性风味成分对比[J].食品科学,2014,35(22):146-149.
[14]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[15]丁晔,刘敦华,雷建刚,等.不同处理羊羔肉挥发性风味物质的比较及主成分分析[J].食品与机械,2013,29(3):16-17.
[16]邹英子.传统良种猪肉与瘦肉猪挥发性风味物质的差异分析[D].合肥:合肥工业大学,2012.
[17]GASSER U,GROSEH W.Identification of volatile flavour compounds with high groma values from cooked beef[J].Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung,1988,186:489-494.
[18]李铁志,王明,雷激,等.阿坝州半野血藏猪肉挥发性风味物质的研究[J].食品科技,2015,40(10):124-130.DOI:10.13684/j.cnki.spkj.2015.10.026.
[19]蔡原,赵有璋,蒋玉梅.顶空固相微萃取-气质联用检测合作猪肉挥发性风味成分[J].西北师范大学学报,2006,42(4):74-78.DOI:10.16783/j.cnki.nwnuz.2006.04.019.
[20]MACHIELS D,SASKIA M,RUTH V,et al.Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats[J].Talanta,2003,60(4):755-764.DOI:10.1016/S0039-9140(03)00133-4.
[21]滕迪克,许洪高,袁芳,等.脂质降解产物在肉类香气形成中的作用[J].中国调味品,2008,33(6):71-76.
[22]王玉涛,王世锋,刘孟洲,等.应用HS-SPME和GC/MS技术检测舍饲合作猪肌肉中的风味物质[J].核农学报,2008,22(5):654-660.