HS-SPME-GC-MS技术分析不同加工阶段的甲鱼腥味成分变化

The variation of fishy odor at the different processing stage of soft-shelled turtle by HS-SPME-GC-MS

为研究不同加工方式对甲鱼腥味成分的影响,采用HS-SPME-GC-MS技术对甲鱼预煮、卤制、烘烤不同加工阶段的腥味物质进行分析。结果表明,经NIST/Willey质谱数据库检索和文献对照,新鲜甲鱼共检出48种挥发成分,确定36种成分,包括烃类21种、醛类12种、醇类化合物5种、芳香类5种、羧酸类3种、酮类1种、酯类1种。其中以己醛的百分含量最多,为29.1%,有青草味;庚醛占10.69%,具有强烈的油脂氧化味;壬醛占12.58%,提供鱼腥味;占2.02%的对二甲苯有刺激味;占2.36%的1-辛烯-3-醇具有土腥味。认为己醛、壬醛、庚醛、1-辛烯-3-醇等共同形成了甲鱼的腥味。通过预煮、卤制、烘烤等加工工艺后,腥味成分已减少至只能检测出己醛和壬醛,且含量都不超过1%。表明经预煮、卤制、烘烤等加工可以有效控制甲鱼的腥味。

In order to study the effect of different processing on flavor components of soft-shelled turtle, this arti- cle discussed the fishy odor substances in different processing stages including pretreatment, stewing, and baking based on HS-SPME-GC-MS technology. The results showed that 48 kinds of volatile compounds were detected in fresh soft-shelled turtle and 36 kinds of volatile compounds were identified according to the search and comparison of NIST/ Willey mass spectrometry database. Among those volatile compounds, 21 kinds of hydrocarbon, 12 kinds of alde- hydes, 5 kinds of alcohol compound, 5 kinds of aromatic, 3 kinds of carboxylie acid, 1 kind of ketone and 1 kind of ester were conformed. Hexanal was 29.1% , with a grassy smell. Enanthaldehyde was 10.69% , with a strong smell of oil oxidation. Nonaldehyde was 12.58% , with fish smell. P-xylene accounted for 2.02% which had a pungent smell. Besides, 1-octene-3-alcohol accounted for 2.36% , with a bilgy odour. Fishy smell of soft-shelled turtle was formed by hexanal, nonanal, heptanal, 1-octene-3-alcohol etc. After pretreatment, cooking, baking, only hexanal and nonanal were examined and content was less than 1%. In summary, the fishy smell of soft-shelled turtle can be effectively controlled by pretreatment, marinating, baking and other processing methods.