大黄鱼鱼卵磷脂-鱼油微胶囊贮藏过程中挥发性成分及稳定性分析

Analysis of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil microcapsules during storage process

该研究以大黄鱼鱼卵磷脂-鱼油为芯材,大豆分离蛋白/麦芽糊精为复合壁材,采用喷雾干燥技术制成大黄鱼鱼卵磷脂-鱼油微胶囊。以鱼油为空白对照,对微胶囊贮藏过程中挥发性风味成分及稳定性进行分析。GC-MS分析结果显示,微胶囊贮藏前后分别检出40种和49种挥发性风味物质,其中关键风味物质分别为8种和13种,微胶囊中醛类物质相对含量(17.17%)显著低于鱼油中的相对含量(43.44%),大黄鱼鱼卵磷脂-鱼油微胶囊化后挥发性腥味物质含量明显降低。加速贮藏实验结果表明,微胶囊的过氧化值增长速率显著低于鱼油,热重分析结果表明,微胶囊化有效提升了大黄鱼鱼卵磷脂-鱼油的热稳定性。研究结果可为以大黄鱼鱼卵磷脂作为新型抗氧化剂的鱼油微胶囊的应用提供新思路。

To investigate the changes of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil microcapsules during storage process,fish oil as blank control,microcapsules were prepared using spray drying technology,large yellow croaker roe phospholipids-fish oil were taken as core materials and soy protein isolate/maltodextrin were used as composite wall materials.The results of GC-MS analysis showed that 40 and 49 volatile flavor substances were detected before and after microcapsules storage,of which 8 and 13 key flavor substances were found,respectively.The relative content of aldehydes as key volatile flavor substances in microcapsules(17.17%)was significantly lower than that in fish oil(43.44%).The content of volatile odor substances were significantly reduced after microencapsulation.The results of accelerated storage process showed that the growth rate of peroxide value of microcapsules was significantly lower than that of fish oil.Results of thermogravimetric analysis indicated that microencapsulation effectively improved the thermal stability of large yellow croaker roe phospholipids-fish oil.These findings of this research provide new ideas for the application of large yellow croaker roe phospholipids as a new antioxidant in fish oil microcapsule products.