加热温度对花鲈鱼肉挥发性成分的影响

Effect of Heating Temperature on the Volatile Compounds of Lateolabrax maculatus Meat Analyzed by Electronic Nose and GC-MS

以花鲈鱼为研究对象,通过电子鼻和固相微萃取-气相色谱-质谱对不同温度条件下花鲈鱼肉挥发性风味成分进行鉴定,分析经过不同温度处理的花鲈鱼肉挥发性物质的种类和相对含量发生的变化,探索出花鲈鱼肉挥发性成分与加热温度的关系。结果表明:电子鼻可以较好地区分出不同温度条件下的花鲈鱼肉。主成分分析显示不同温度条件下的花鲈鱼肉气味成分有明显的差异,45℃和60℃的花鲈鱼肉的气味成分差异最小。通过气相色谱-质谱检测分析,在35、45、60、80℃和95℃的花鲈鱼肉中分别确定出25、40、52、56种和59种挥发性成分;花鲈鱼肉中所含挥发性成分的种类随着检测温度的升高而增多,醛类、酮类、醇类、烃类和芳香族类化合物的相对含量随着温度的升高发生明显变化;对花鲈鱼肉的风味形成有重要贡献的挥发性物质为己醛、壬醛、庚醛、癸醛、十一醛、2-辛烯醛、2,4-癸二烯醛、庚醇、1-辛烯-3-醇、二甲苯等化合物。

The volatile flavor components of Lateolabrax maculatus meat extracted at different temperatures by headspace solid phase microextraction were identified by an electronic nose and gas chromatography-mass spectrometry(GC-MS).This study amied to explore the relationship between volatile components of L.maculatus meat and heating temperature.The results indicated that the electronic nose could distinguish L.maculatus meat samples heated at different temperatures.Principal component analysis(PCA)showed that the odor components of L.maculatus meat heated at different temperatures exhibited distinct differences and showed the minimum differences between45and60℃.The results of GC-MS analysis showed that a total of25,40,52,56and59volatile compounds were detected in L.maculatus meat extracted at35,45,60,80and95℃,respectively.The number of volatile components extracted from L.maculatus meat increased with increasing heating temperature.Meanwhile,there was a significant change in the contents of aldehydes,ketones,alcohols,hydrocarbons and aromatic compounds.Among the volatile flavor compounds identified,hexanal,nonanal,heptanal,decanal,undecanal,2-octenal,2,4-decadienal,heptanol,1-octen-3-ol,xylene made important contributions to the flavor of L.maculatus meat.