超高压处理对鲈鱼挥发性成分的影响

Effect of Ultra High Pressure on Volatiles in Sea Bass

目的:研究不同超高压处理条件下鲈鱼挥发性成分的差异。方法:采用固相微萃取-气质联用技术分析不同超高压处理条件对新鲜鲈鱼挥发性成分的影响,用主成分分析法对其挥发性物质组成进行分析。结果:在对照组、100 MPa、200 MPa和300 MPa处理的鱼肉中分别检测出15,18,17及15种主要的挥发性物质,包括醛类、酮类、醇类和烃类化合物。通过主成分分析得到不同超高压处理条件下鲈鱼鱼肉特有的挥发性物质组合,其中100 MPa处理组鱼肉的主要挥发性成分是壬醛、苯乙酮、(E)-2-戊烯-1-醇、1-辛烯-3-醇和2,4-二叔丁基苯酚,300 MPa处理组的主要挥发性成分为(Z)-2-戊烯-1-醇、长叶烯和二乙基二硫代氨基甲酯,对照组的主要挥发性成分为(Z)-2-戊烯-1-醇、1-庚醇、二乙基二硫代氨基甲酯。这些挥发性物质的组合,形成了各自的风味特征,决定了不同超高压处理条件下鲈鱼鱼肉风味的差异。

Objective： To investigate the effect of ultra high pressure（UHP） treatment on the volatile components in sea bass. Methods： The volatile compounds of sea bass treated by different ultra high pressure were extracted by solid phase micro-extraction（SPME） and analyzed by gas chromatography-mass spectrometry（GC-MS）, and principal component analysis（PCA） was used to analyze the volatile components. Results： Total of 15, 18, 17 and 15 major volatile compounds were identified in control group, 100 MPa, 200 MPa and 300 MPa UHP groups of sea bass, respectively. Among the identified compounds, aldehydes, ketones, alcohols and hydrocarbon were predominant. Sea bass at different UHP treatment could have inherent volatile components as demonstrated by PCA. The main volatile components of 100 MPa UHP group were assigned to nonanal, acetophenone,（E）-2-penten-1-ol, 1-octen-3-ol and 2,4-bis（1,1-dimethylethyl）-phenol, and the main volatile components of 300 MPa UHP group were composed of（Z）-2-penten-1-ol,longifolene and diethyl-carbamodithioic acid, methyl ester, the main volatile components of control group were made up of（Z）-2-penten-1-ol, 1-heptanol and diethyl-carbamodithioic acid, methyl ester. All these component differences were in their flavor style differences.