ω-3 LCPUFAs模拟热加工鱼肉脂肪氧化形成风味物质的研究

Studies on Formation of Flavor Compounds in Fish Meat during Heat Process Based on Oxidation Models ofω-3 LCPUFAs

为探索热加工过程中鱼肉脂肪氧化形成风味物质的过程,以鱼肉典型脂肪酸--ω-3 LCPUFAs(EPA、DPA、DHA)为代表,分别采用脂肪氧化酶处理和加热处理,采用固相微萃取-气相色谱-质谱联用技术分析。结果显示:经两种方式处理,3种脂肪酸共产生8大类107种风味特性各不相同的成分,其中具有土腥味和鱼腥味等鱼肉特征风味成分包括2-辛酮、2-壬酮、3-辛烯-2-酮、反-2-戊醇、3-辛醇、1-辛烯-3-醇、十二醇。产物中含量最大的成分是芳香族化合物,其它产物含量大致顺序为醛、酮、醇或烷烃、呋喃或酯,脂肪氧化型产物(醛、酮、醇、呋喃)占总含量的6.0%~63.7%。3种脂肪酸产物总含量顺序为EPA>DHA>DPA,推测3种脂肪酸稳定性顺序为DPA>DHA>EPA。两种处理方式相比,加热处理形成比例更高的脂肪氧化型产物,而低温脂肪氧化酶处理主要形成芳香族化合物。提示受热作用更利于鱼肉形成风味良好的产物。

To explore formation of flavor compounds from lipid oxidation during heat process of fish meat,solid phase micro-extraction/gas chromatography/mass spectrometry(SPME-GC-MS)has been employed to analyze the oxidation products of typical fatty acids in fish meat namelyω-3 long chain polyunsaturated fatty acids(ω-3 LCPUFAs)(EPA,DPA,DHA)conducted by lipoxidase or heat treatment,of which results shew that 8 kinds of 107 compounds with different flavor were detected from samples treated with lipoxidase and heat of EPA,DPA,and DHA respectively,in which 2-octanone,2-nonanone,3-octen-2-one,trans-2-penten-1-ol,3-octanol,1-octen-3-ol,1-dodecanol were characterized by earthy smell and fishy taste which were the characteristic flavor of fish products;Among these products,aromatic compounds were the highest content component,which were then followed successively by aldehydes,ketones,alcohols or alkanes,furans or esters on the whole,and oxidative products of fatty acids(aldehydes,ketones,alcohols,and furans)content account for 6.0%-63.7%in all identified compounds.The products content of three fatty acids in order was EPA>DHA>DPA,which concluded that stability of three fatty acids in sequence was DPA>DHA>EPA;Comparing two treatments of three fatty acids,higher ratio of oxidative products were formed when conducted by heating and more aromatic compounds were produced when treated by lipoxidase under low temperature,in which the results shew that heat treatment was more benificial for formation of good flavor compounds during process of fish meat.