基于气相-离子迁移色谱结合化学计量学分析大鲵肉烤制过程中挥发性风味成分

Volatile flavor components analysis of giant salamander(Andrias davidiauns)meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics

为了解大鲵肉烤制过程中挥发性风味物质,采用气相-离子迁移色谱(GC-ion mobility spectroscopy,GC-IMS)分析了160℃下不同烤制时间(0、20、40、60、80 min)大鲵肉挥发性有机物的变化。结果表明,通过GC-IMS技术从不同烤制时间大鲵肉60个信号峰中鉴定出43种风味物质。与烤制前相比,大鲵肉烤制20 min后,醛类、醇类和酯类含量有所下降,而酮类、烯类、醚类含量有所增加;随着烤制时间从20增加到80 min,大鲵肉醇类、烯类、醚类含量逐渐降低,而酯类、酮类、醛类含量逐渐增加。采用正交偏最小二乘-判别法(orthogonal partial least squares-discriminant analysis,OPLS-DA)建立了稳定性和预测能力较好的模型,从鉴定的43种风味物质中依据变量重要性投影(variable importance in the projection,VIP)筛选出14种潜在特征标志物(VIP>1),包括醇类4种(丁醇、桉叶油醇单体、戊醇二聚体和2,3-丁二醇)、醛类3种(己醛二聚体、异戊醛和反-2-戊烯醛)、酮类4种(甲基庚烯酮、2-丁酮、3-戊酮和2-戊酮)、烯类2种(α-葑烯和双戊烯)和酯类1种(乙酸乙酯)。主成分和聚类分析表明这些挥发性成分可用于不同烤制阶段大鲵肉的区分。该研究为今后大鲵烤制调理产品开发及质量控制提供了参考。

To investigate volatile flavor compounds of giant salamander meat during the roasting process,the volatile organic compounds of giant salamander meat at a different roasting time(160℃,0,20,40,60 and 80 min)were analyzed by gas chromatography-ion mobility spectroscopy(GC-IMS).The results showed that 43 volatile organic compounds were identified from 60 signal peaks of different roasting times by GC-IMS.Compared with control group,the relative contents of aldehydes,alcohols and esters decreased,while the relative contents of ketones,alkenes and ethers increased after roasting for 20 min.With the extension of roasting time from 20 min to 80 min,the relative contents of alcohols,alkenes and ethers decreased,while the relative contents of esters,ketones and aldehydes increased.A model with good stability and predictive ability was established by using orthogonal partial least squares-discriminant analysis(OPLS-DA).Fourteen potential markers were screened out from 43 identified volatile organic compounds by variable importance in the projection(VIP,VIP>1),including four alcohols(1-butanol,1,8-cineol monomer,3-methylbutan-1-ol dimer and 2,3-butanediol),three aldehydes[hexanal dimer,3-methylbutanal and(E)-2-pentenal],four ketones(methyl-5-hepten-2-one,2-butanone,3-pentanone and 2-pentanone),two olefins(α-fennene and limonene)and one ester(ethyl acetate).Principal component analysis and cluster analysis of these volatile components could be used to distinguish the roasting process of giant salamander meat.This study provides a reference for future development and quality control of giant salamander pre-roasted products.