用电子鼻和SPME-GC-MS分析鲍鱼熟制前后挥发性风味物质的变化

摘要

为了揭示熟制鲍鱼主要特征气味的成因,采用电子鼻及固相微萃取结合气-质联用( SPME-GC-MS),对熟制过程中皱纹盘鲍Haliotis discus hannai香气差异和挥发性成分变化进行了研究。结果表明：电子鼻能够灵敏地检测到熟制鲍鱼的香气变化,经PCA分析发现,熟制鲍与生鲍整体气味有显著差异； GC-MS分析表明,熟制前后鲍鱼的挥发性成分发生明显变化,从生鲍和熟制鲍中分别鉴定出42种和61种风味物质,主要物质有醇、醛、酮、烃、酯、酸、芳香族、含氮化合物、酚类；生鲍中挥发性风味物质含量较高的为苯甲醛(68.15%)和1-辛烯-3-醇(9.22%),熟制鲍中挥发性风味物质含量较高的为2,3-丁二醇(22.80%)和(2R,3R)-(-)-2,3-丁二醇(19.84%)。研究表明,运用电子鼻和固相微萃取结合气-质联用( SPME-GC-MS)能够很好地分析鲍鱼熟制前后气味的变化。%The changes in flavor volatile compounds in discus abalone Haliotis discus hannai Ino before and after cooked were analyzed by an electronic nose and solid phase micro-extraction ( SPME) coupled with gas chromatog-raphy-mass spectrometry ( GC-MS) to reveal the main factors causing flavor formation by cooking processing. The results showed that the change in volatile compounds generated by cooking processing was sensitively detected by the electronic nose. The principal component analysis indicated that there was significant difference in volatile com-pounds in discus abalone before and after it was cooked. GC-MS analysis demonstrated that the volatile compounds were changed significantly before and after cooking, and that 42 volatile compounds were detected in uncooked dis-cus abalone and 61 volatile compounds in cooked discus abalone, including ethanol, aldehydes, ketones, hydrocar-bons, esters, acids, aromatic series, and nitrogen containing compounds. In the flavor volatile compounds, benzal-dehyde (68. 15%) and 1-octen-3-ol (9. 22%) were of the major compounds in the raw discus abalone,while 2, 3-butanediol(22. 80%) and(2R,3R)-(-)-2,3-butanediol(19. 84%) were the major volatile compounds in the cooked discus abalone. It was concluded that the electronic nose and solid phase micro-extraction ( SPME) cou-pled with gas chromatography-mass spectrometry ( GC-MS ) can perfectly analyze the changes in flavor volatile compounds in discus abalone processed.