生姜/料酒脱腥过程中大鲵肝挥发性有机物动态变化

Dynamic changes of volatile organic compounds in giant salamander(Andrias davidiauns)liver during ginger/cooking wine deodorization

为明确脱腥前后大鲵肝挥发性有机物的变化,采用感官腥味值结合气相-离子迁移色谱(gas chromatography-ion mobility spectroscopy,GC-IMS)对经生姜/料酒处理不同时间(0、5、10、15、20 min)的大鲵肝中挥发性成分进行探究。结果表明,与未脱腥对照相比,生姜/料酒处理5 min后大鲵肝腥味值显著下降(P<0.05),继续延长处理时间至10 min之后差异不明显。不同脱腥时间大鲵肝GC-IMS图谱中共鉴定出32种挥发性有机物,包括醇类10种、醛类8种、酯类5种、酮类5种、烯烃类3种和醚类1种。经不同脱腥时间处理后,大鲵肝中醇类、酮类和醛类相对含量下降,而酯类、烯烃类和醚类相对含量增加。采用正交偏最小二乘法判别分析并筛选出8种特征标志物(VIP>1),包括3种醇类(庚醇、糠醇和2-甲基-1-丁醇)、3种醛类[反-2-辛烯醛、(E)-2-庚烯醛和正己醛二聚体]和2种烯类(双戊烯单体和二聚体)。脱腥过程中,反-2-辛烯醛、(E)-2-庚烯醛、正己醛二聚体、糠醇、2-甲基-1-丁醇和双戊烯单体含量在脱腥过程中呈现下降趋势,而庚醇和双戊烯二聚体含量呈增加趋势,可能是生姜/料酒对大鲵肝腥味成分脱除与掩盖综合作用引起。主成分和聚类分析表明,可根据特征标志物相对含量变化对不同脱腥时间大鲵肝进行区分。该研究可为大鲵肝脱腥以及开发利用提供参考。

To clarify the changes of volatile organic compounds in giant salamander liver before and after deodorization,the volatile components in giant salamander liver treated with ginger/cooking wine for different time(0,5,10,15,20 min)were investigated by sensory odor value combined with gas chromatography ion mobility spectroscopy(GC-IMS).The results showed that compared with the non-deodorization control,the odor value of the giant salamander liver of Andrias davidianus decreased significantly after 5 min of ginger/cooking wine treatment(P<0.05),and there was no significant difference after 10 min of continuous treatment.A total of 32 volatile organic compounds were identified in giant salamander liver at different deodorization time,including 10 alcohols,8 aldehydes,5 esters,5 ketones,3 olefins and 1 ether.After different deodorization time,the relative contents of alcohols,ketones and aldehydes decreased,while the relative contents of esters,alkenes and ethers increased.Eight characteristic markers(VIP>1)were screened by orthogonal partial least squares-discriminant analysis(OPLS-DA),including 3 alcohols(1-heptanol,2-furanmethanol and 2-methylbutan-1-ol),3 aldehydes[(E)-2-octenal,(E)-2-heptanal and n-hexanal dimer]and 2 olefins(limonene monomer and dimer).During the deodorization process,(E)-2-octenal,(E)-2-heptaneal,n-hexanal dimer,2-furanmethanol,2-methyl-1-butanol and limonene monomers showed a downward trend,while heptanol and limonene dimer showed an increasing trend,which may be caused by the removal and masking of ginger/cooking wine on the liver odor components of giant salamander.Principal component and cluster analysis showed that the liver of Andrias davidianus at different deodorization time could be distinguished according to the relative content of characteristic markers.This study provides a reference for the development and utilization of liver deodorization of Andrias davidianus.