食品科学2016，Vol.37Issue(20)：57-62,6.DOI:10.7506/spkx1002-6630-201620010
金枪鱼油脱臭过程中脂肪酸含量和挥发性风味成分解析
Changes in Fatty Acid Composition and Volatile Compounds of Tuna Oil Following Deodorization Process
摘要
Abstract
The present study aimed to investigate the changes in fatty acid composition and volatile compounds of tuna oil following deodorization by using electronic nose (E-nose) and headspace-solid-phase-microextraction-gas chromatography-mass spectrometry analysis (HS-SPME-GC-MS). Results showed the contents of saturated fatty acids (C14–C22) in tuna oil decreased whereas unsaturated fatty acids increased following deodorization process. E-nose was able to detect the changes in volatile compounds of tuna oil with high sensitivity. Before and following deodorization at 150 and 200 ℃, a total of 50, 38 and 21 volatile compounds namely alcohols, aldehydes, ketones, esters, hydrocarbons, acids and heterocyclic compounds were identiifed using GC-MS. The major volatile compounds in tuna oil were identiifed as octanal, nonanal, (E)-2-octenal, 1-penten-3-ol and 2-undecanone, which contributed to the unpleasant earthy and fishy smell of tuna oil. Following deodorization at 150℃, the amounts of octanal, nonanal and (E)-2-octenal in tuna oil signiifcantly decreased, resulting in a signiifcant decrease in its unpleasant earthy and ifshy smell, whereas 10-dodecyn-1-ol and 2-butyl-1-octanol significantly increased, giving a characteristic woody and fatty aroma. A higher deodorization temperature of 200℃signiifcantly decreased the contents of octanal, (E,E)-2,4-heptadienal and (E)-2-decene aldehyde and increased the contents of tetrahydro-2H-pyran-2-methanol, 2-ethyl-furan, and 2-pentyl furan in tuna oil. Tetrahydropyran-2-methanol, 2-ethyl furan and 2-pentyl furan were responsible for the fatty, grass and green aroma of tuna oil.关键词
鱼油脱臭/电子鼻/顶空固相微萃取-气相色谱-质谱联用/脂肪酸/主体风味Key words
deodorization fish oil/electronic nose/headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS)/fatty acid/volatile compounds分类
轻工纺织引用本文复制引用
张红燕,韩姣姣,崔晨茜,苏秀榕,李晔,袁贝,竺周斌,王求娟,陈义芳,董丽莎,王朝阳,司开学..金枪鱼油脱臭过程中脂肪酸含量和挥发性风味成分解析[J].食品科学,2016,37(20):57-62,6.基金项目
国家海洋经济创新发展区域示范项目（2013710）；宁波市科技局农业与社发重大科技项目（2010C10040）；宁波市教育局重点学科资助项目（szxl1070）；浙江省重中之重学科开放基金项目 （）
