| 电子鼻结合GC-MS分析不同干燥方式对罗非鱼片挥发性风味成分的影响 |
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| 引用本文： | 罗静,李敏,张莹,刘岩,关志强.电子鼻结合GC-MS分析不同干燥方式对罗非鱼片挥发性风味成分的影响[J].南方水产科学,2022,18(1):135-143. |
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| 作者姓名： | 罗静 李敏 张莹 刘岩 关志强 |
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| 作者单位： | 广东海洋大学 食品科技学院,广东 湛江 524088;广东省水产品加工与安全重点实验室,广东 湛江 524088;广东海洋大学机械与动力工程学院,广东 湛江 524088 |
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| 基金项目： | 广东省自然科学基金项目(2015A030313613)。 |
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| 摘 要： | 为了解不同干燥方式对罗非鱼片挥发性风味物质的影响,为罗非鱼片加工提供参考依据,采用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)分析了经超声波辅助聚葡萄糖渗透热泵干燥(UAPOHPD)、热泵干燥(HPD)、超声波辅助聚葡萄糖渗透真空冷冻-热泵联合干燥(UAPOVFHPCD)和真空冷冻干燥(VFD)所得罗非鱼片干制品的挥发性风味物质,并对不同干制品的风味物质进行主成分分析,利用相对气味活度值确定不同干制品的关键风味成分。结果表明,电子鼻能较好地区分不同罗非鱼片干制品。其中,新鲜罗非鱼片有3种关键风味成分,UAPOVFHPCD制品有4种关键风味成分,而UAPOHPD、HPD和VFD制品均有5种关键风味成分。HPD制品挥发性气味物质的综合得分最高,其后依次为UAPOHPD、VFD和UAPOVFHPCD制品。
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| 关 键 词： | 罗非鱼片干制品 干燥方式 挥发性风味物质 电子鼻 顶空固相微萃取结合气相色谱-质谱联用技术 |
Effect of different drying methods on volatile components of tilapia fillets analyzed by electronic nose combined with GC-MS |
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| LUO Jing,LI Min,ZHANG Ying,LIU Yan,GUAN Zhiqiang.Effect of different drying methods on volatile components of tilapia fillets analyzed by electronic nose combined with GC-MS[J].South China Fisheries Science,2022,18(1):135-143. |
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| Authors: | LUO Jing LI Min ZHANG Ying LIU Yan GUAN Zhiqiang |
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| Institution: | (College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;College of Mechanical and Power Engineering,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Zhanjiang 524088,China) |
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| Abstract: | To investigate the effect of different drying methods on the volatile flavor components of tilapia fillets, and to provide references for the processing of tilapia fillets, four dried tilapia fillets were obtained by ultrasound-assisted polydextrose osmotic heat pump drying(UAPOHPD), heat pump drying(HPD), ultrasound-assisted polydextrose osmotic vacuum freezingheat pump combined drying(UAPOVFHPCD), vacuum freeze drying(VFD), respectively, and their volatile components were analyzed by electronic nose combined with HS-SPME-GC-MS. The volatile flavor components of tilapia fillets were analyzed by principal component analysis(PCA), and the key flavor components of different dried products were determined by the relative odor activity value. The results show that the electronic nose could better distinguish different dried tilapia products. The fresh tilapia fillets, UAPOHPD products, HPD products, UAPOVFHPCD products and VFD products had three, five, five, four and five key flavor components, respectively. The comprehensive score of HPD products was the highest, followed by UAPOHPD products, VFD products and UAPOVHFPCD products. |
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| Keywords: | Dried tilapia fillets products Drying methods Volatile components Electronic nose HS-SPME-GC-MS |
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