酵母葡聚糖对鲢鱼肉挥发性成分的影响

Effect of yeastβ-glucan on volatile compounds of silver carp meat

以新鲜鲢鱼肉和酵母葡聚糖为研究对象,采用顶空-固相微萃取-气质联用法(HS-SPME-GC-MS)分析检测了新鲜鲢鱼肉和酵母葡聚糖的挥发性成分组成,并结合电子鼻研究了酵母葡聚糖对鲢挥发性成分的影响。结果表明:利用电子鼻技术可以很好地将添加了酵母葡聚糖的鱼肉与空白组区分开来,多数传感器能有效地通过响应值变化区别不同样品;鲢鱼肉共鉴定出28种挥发性物质,以醛类和醇类化合物为主;酵母葡聚糖共鉴定出41种挥发性物质,以醛类化合物为主;鲢鱼肉-酵母葡聚糖混合物共鉴定出33种挥发性物质,对鲢鱼肉鱼腥味有贡献的挥发性成分如己醛、辛醛、壬醛和癸醛,含量均有不同程度的减少。

The volatile compounds of silver carp meat and yeastβ-glucan were detected by HS-SPME-GC-MS and electronic nose,and the effect of yeastβ-glucan on the volatile compounds of silver carp meat was investigated.The results showed that the electronic nose could distinguish different samples through the response value.A total of 28 volatile substances were identified by HS-SPME-GC-MS in silver carp meat and the volatile components were mainly aldehydes and alcohols.There were 41 volatile substances detected from the yeastβ-glucan and volatile components were mostly aldehydes.In the silver carp meat added yeastβ-glucan,33 volatile substances were identified.The volatile compounds contributing to the fishy off-flavor,such as hexanal,octanal,nonanal,decanal and 1-octen-3-ol,were reduced to varying degrees in this study.