电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术对干制乌贼挥发性成分分析

Analysis of the Volatile Components of Dried Cuttlefish by Electronic Nose Combined with HS-SPME-GC-MS

以乌贼为研究对象,采用电子鼻技术,结合顶空固相微萃取-气相色谱-质谱(headspace-solid phase microextraction-gas chromatography-mass,HS-SPME-GC-MS)联用技术,分析晾晒和热风烘干处理对乌贼挥发性风味物质的影响。结果表明,电子鼻分析结果能够很好地区分新鲜、晾晒和热风烘干3种乌贼样品的风味。采用主成分分析、负荷加载分析以及线性判别分析可以量化主成分贡献率、传感器识别效应和样品间的风味区分度。HS-SPME-GC-MS分析结果表明,3种样品共检出116种不同的挥发性风味物质。其中新鲜乌贼为52种,晾晒乌贼为64种,热风烘干乌贼为71种。新鲜乌贼经干制加工后,风味物质变化明显,产生新的醛类、烃类以及吡嗪类物质,而胺类物质的相对含量相对减少。吡嗪类物质在热风烘干乌贼中相对含量很高,是构成其特有的挥发性风味的主要贡献物质。

In the experiments, electronic nose （E-nose） and headspace-solid phase microextraction-gas chromatographymassspectrometry （HS-SPME-GC-MS） were used jointly to evaluate and compare the volatile components of fresh,naturally dried and hot-air dried cuttlefish. The results showed that the E-nose could distinguish the flavors of the threedifferent samples of cuttlefish. The contribution rates of principal components, sensor recognition and flavor discriminationof samples were quantified by principal component analysis （PCA）, loadings analysis （LA） and linear discriminant analysis（LDA）, respectively. The results of HS-SPME-GC-MS analysis showed that a total of 116 volatile compounds were detected,52 compounds of which had odor activity in fresh sample, 64 of which in naturally dried sample and 71 of which in hot-airdried sample. Drying could result in a significant increase in the contents of aldehydes, hydrocarbons and pyrazines as wellas an obvious decrease in the contents of amines. Especially, the hot-air dried sample contained a large amount of pyrazineswhich constituted its unique volatile flavor.