论文部分内容阅读
利用电子鼻结合顶空固相微萃取(HS-SPME)和气-质联用技术(GC-MS)分析0℃贮藏条件下真鲷鱼肉的挥发性风味物质,测定主要鲜度指标硫代巴比妥酸(TBA)和挥发性盐基氮(TVB-N)的变化情况,并对主要指标进行相关性分析。研究表明:通过电子鼻主成分分析(PCA)可以很好地区分不同贮藏期的真鲷风味;用SPME/GC-MS检测出36种挥发性物质,其中1-戊烯-3-醇、1-辛烯-3-醇、右旋柠檬烯和丁羟甲苯的浓度变化与TVB-N变化显著相关,姥鲛烷和对二甲苯的浓度变化与TBA变化显著相关,十七烷和萘的浓度变化与TBA、TVB-N的变化均显著相关。右旋柠檬烯、十七烷、姥鲛烷、对二甲苯和萘含量与贮藏时间显著相关,可用作真鲷冷藏期间鲜度的挥发性指示物。
The volatile flavor of red sea bream was analyzed by electronic nose combined with headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) (TBA) and volatile basic nitrogen (TVB-N), and the main indicators were analyzed. The results showed that: the electronic nose principal component analysis (PCA) can be used to distinguish the red sea bream from different seasons; 36 volatile compounds were detected by SPME / GC-MS, including 1-penten-3-ol, - The concentrations of octen-3-ol, d-limonene and butylated hydroxytoluene were significantly correlated with TVB-N changes. The concentrations of pristane and para-xylene were significantly correlated with the changes of TBA, and the concentrations of heptadecane and naphthalene And TBA, TVB-N changes were significantly related. D-limonene, heptadecane, pristane, paraxylene and naphthalene content were significantly correlated with the storage time, which can be used as a volatile indicator of the freshness of the red snapper during cold storage.