| 电子鼻结合HS-SPME-GC-MS分析辐照对甲鱼预制菜挥发性风味成分的影响 |
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| 引用本文： | 徐远芳,张祺玲,黄高柳,周毅吉,郭峰,李文革,杨常林,彭玲.电子鼻结合HS-SPME-GC-MS分析辐照对甲鱼预制菜挥发性风味成分的影响[J].核农学报,2022,36(10):1953-1963. |
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| 作者姓名： | 徐远芳 张祺玲 黄高柳 周毅吉 郭峰 李文革 杨常林 彭玲 |
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| 作者单位： | 1湖南省核农学与航天育种研究所/湖南省农业生物辐照工程技术研究中心/生物辐照技术湖南省工程研究中心,湖南 长沙 4101252长沙市农产品质量监测中心,湖南 长沙 4100063湖南华甲生物科技有限公司,湖南 常德 415000 |
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| 基金项目： | 湖南省重点领域研发计划项目(2021NK2015);湖南省农业科技创新资金项目(2020CX03-11) |
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| 摘 要： | 为了探究辐照对甲鱼预制菜挥发性风味成分的影响,采用0、4.7、7.1、9.9 kGy剂量60Co-γ射线辐照处理甲鱼预制菜,通过感官评定并利用电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析辐照前后挥发性风味成分的变化。结果表明,5 kGy以内剂量辐照对甲鱼预制菜的感官品质无明显影响,高于5 kGy会影响其气味和滋味,进而可能产生异味。辐照对甲鱼预制菜特征气味引起的差异主要表现在传感器响应值较高的芳香成分和有机硫化物、氮氧化合物、甲烷、醇类和醛酮类物质,利用主成分分析(PCA)和线性判别分析(LDA)能够有效区分经不同剂量辐照处理的甲鱼预制菜。4.7 kGy组与对照组气味差异较小,7.1、9.9 kGy组与对照组差异相对较大。不同剂量辐照后甲鱼预制菜挥发性成分的种类增加,醛类、酸类相对含量降低,烃类、芳香族类、酮类、酯类相对含量升高,醇类、含氮含硫及杂环类相对含量先降低后升高。相对气味活度值(ROAV)分析结果表明,壬醛、癸醛、辛醛、己醛、庚醛、1-辛烯-3-醇和2-戊基呋喃是甲鱼预制菜的关键风味成分,苯甲醛、苯乙醛、(E,E)-2, 4-癸二烯醛对其风味具有重要修饰作用。辐照后辛醛、己醛、1-辛烯-3-醇对甲鱼预制菜总体风味的贡献率降低,庚醛、2-戊基呋喃的贡献率先降低后增加,苯乙醛的贡献率增加并成为关键风味成分。因此,建议采用不超过5 kGy剂量的60Co-γ射线辐照处理甲鱼预制菜,在杀菌的同时最大限度保持其原有风味。本研究结果为辐照技术在甲鱼预制菜杀菌保鲜中的应用提供了科学依据。
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| 关 键 词： | 甲鱼预制菜 辐照 电子鼻 顶空固相微萃取-气相色谱-质谱联用技术 挥发性风味成分 |
| 收稿时间： | 2021-12-08 |
Analysis of Irradiation on Volatile Flavor Compounds in Pre-Prepared Soft-Shelled Turtle by Electronic Nose and HS-SPME-GC-MS |
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| XU Yuanfang,ZHANG Qiling,HUANG Gaoliu,ZHOU Yiji,GUO Feng,LI Wenge,YANG Changlin,PENG Ling.Analysis of Irradiation on Volatile Flavor Compounds in Pre-Prepared Soft-Shelled Turtle by Electronic Nose and HS-SPME-GC-MS[J].Acta Agriculturae Nucleatae Sinica,2022,36(10):1953-1963. |
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| Authors: | XU Yuanfang ZHANG Qiling HUANG Gaoliu ZHOU Yiji GUO Feng LI Wenge YANG Changlin PENG Ling |
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| Institution: | 1Hunan Institute of Nuclear Agricultural Science and Space Breeding/Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation/Hunan Province Biological Irradiation Techonology Engineering Research Center, Changsha, Hunan 4101252Changsha Agricultural Product Quality Monitoring Center, Changsha, Hunan 4100063Hunan Huajia Biotechnology Co., LTD, Changde, Hunan 415000 |
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| Abstract: | To investigate the effects of irradiation on volatile flavor compounds ofpre-prepared soft-shelled turtle, samples were irradiated by 60Co-γ ray with doses of 0, 4.7, 7.1, 9.9 kGy, and the changes of volatile flavor compounds before and after irradiation were analyzed by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that an irradiation dose of less than 5 kGy althered the sensory quality of the prepared soft-shelled turtle, but when it was higher than 5 kGy, the odor and taste of the prepared soft-shelled turtle would be affected, and unpleasant odor might be produced through sensory evaluation. The changes in characteristic flavors of pre-prepared soft-shelled turtle by irradiation were mainly manifested in aroma compounds and organic sulfides, nitrogen oxide, methane, alcohols and aldehydes ketones compound with higher sensor response values. The principal component analysis (PCA) and linear discriminant analysis (LDA) could effectively distinguish the pre-prepared soft-shelled turtles irradiated with different doses. There were few differences between the 4.7 kGy dose group and the control group, while the 7.1 and 9.9 kGy dose groups had relatively large differences from the control group. After being irradiated with different doses, the types of volatile flavor compounds increased. Among which the relative contents of aldehydes and acids decreased, the relative contents of hydrocarbons, aromatics, ketones, and esters increased, and the relative contents of alcohols, containing nitrogen and sulfur and heterocyclic substances decreased first and then increased. The relative odor activity value (ROAV) analysis results showed that nonanal, decanal, octanal, hexanal, heptanal, 1-octene-3-ol and 2-amylfuran were the key flavor compounds in the pre-prepared soft-shelled turtle. Benzaldehyde, phenylacetaldehyde and (E, E)-2, 4-decdienal played important roles in flavor modification. After irradiation, the contribution rate of octanal, hexanal and 1-octane-3-ol to the overall flavor of pre-prepared soft-shelled turtle decreased, and the contribution rate of heptanal and 2-amylfuran decreased first and then increased, the contribution rate of phenylacetaldehyde increased and then became a key flavor compound. Therefore, it is suggested that 60Co-γ ray irradiation with a dose of less than 5 kGy could used to kill bacteria in pre-prepared soft-shelled turtle while maintaining its original flavor to the maximum extent. The results of this study provide a scientific basis for promoting the application of irradiation technology in the pre-prepared soft-shelled turtle. |
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| Keywords: | pre-prepared soft-shelled turtle irradiation electronic nose headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) volatile flavor compounds |
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