基于GC-MS和电子鼻技术的金枪鱼胰脏酶解气味解析

Analysis of Volatile Flavor Compounds of Tuna Pancreatic Protein Hydrolysates Produced by Different Proteases

目的:对不同蛋白酶水解金枪鱼胰脏的风味物质比较分析,为金枪鱼胰脏深加工提供参考。方法:以不加蛋白酶作对照,不同蛋白酶水解金枪鱼胰脏,利用电子鼻和顶空固相微萃取(headspace solid phase microextraction,HS-SPME)与气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)联用仪,对酶解液气味的响应值进行载荷分析、主成分分析和成分的定性定量分析。结果:电子鼻测得不加酶组与菠萝蛋白酶、动物蛋白酶、碱性蛋白酶、木瓜蛋白酶、风味蛋白酶、胰蛋白酶和中性蛋白酶组间气味存在明显差异。HS-SPME-GCMS法分别检测出45、54、54、34、46、43、53种和50种挥发性成分,主要为烃类、醇类、醛类、酮类、呋喃类等化合物。增香的丁香醛、β-紫罗兰酮和2-乙基呋喃均在动物蛋白酶组中相对含量最高。腥味物质在木瓜蛋白酶组、风味蛋白酶组和胰蛋白酶组中相对含量较低。结论:动物蛋白酶组能明显增加怡人香味,而木瓜蛋白酶组、风味蛋白酶组和胰蛋白酶组对腥味有较好的改善作用。

Objective： To compare the volatile flavor compounds of tuna pancreatic protein hydrolysates produced by different proteases and therefore to provide references for deep processing of tuna pancreas.Methods：An electronic nose was used to detect odors of tuna pancreatic tissue as a control and its enzymatic hydrolysates.The sensor array was optimized by loading analysis for principal component analysis（PCA）.Headspace solid-phase micro extraction coupled with gas chromatography-mass spectrometry（HS-SPME-GC-MS） was used to identify and compare the volatile flavor components of all the above samples. Results： PCA analysis revealed that electronic nose enabled the detection of significant differences in odors of the control, bromelain, animal protease, alkaline protease, papain, flavorzyme, trypsin and neutral protease groups. A total of 45, 54, 54, 34, 46, 43, 53 and 50 volatile substances were identified by HS-SPME-GC-MS in these groups, respectively, mainly including hydrocarbons, alcohols, aldehydes, ketones and furans. The flavor compounds syringaldehyde, β-ionone and 2-ethyl-furan were the most abundant in the animal-derived protease groups. The relative contents of fishy odor compounds in the papain, flavorzyme and trypsin groups were lower than those in other groups. Conclusion： The hydrolysis of tuna pancreas with animal-derived proteases could significantly enhance pleasant flavor. Papain, flavourzyme and trypsin have better effects on deodorization.