肉类研究2023，Vol.37Issue(12)：16-22,7.DOI:10.7506/rlyj1001-8123-20231229-118
气相色谱-离子迁移色谱结合化学计量学分析大鲵尾蒸制过程中挥发性成分特征
Changes in Volatile Components during the Steaming Process of Giant Salamander Tails Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Chemometrics
摘要
Abstract
To study the dynamic changes in volatile flavor compounds during the steaming process of giant salamander tail,sensory evaluation,gas chromatography-ion mobility spectrometry(GC-IMS)combined with chemometrics was utilized to analyze the variation of volatile organic compounds after steaming for 0,2,5 and 8 min.The results indicated that the sensory score of giant salamander tails was highest after 5 min of steaming.A total of 29 volatile organic compounds were identified,including two alcohols,four aldehydes,three ketones,nine esters,eight ethers,two acids,and one phenol.Compared to those at 0 min,after 2 min of steaming,the contents of esters and ethers decreased,while the relative contents of alcohols and aldehydes increased.As the steaming time increased from 2 to 8 min,the content of esters and aldehydes gradually decreased,while the proportions of alcohols and ethers increased.A stable predictive model was established using partial least squares discriminant analysis(PLS-DA).Based on variable importance in projection(VIP),10 characteristic volatile flavor compounds were selected from 29 volatile organic compounds(VIP values>1).These included one alcohol(3-methylbutan-1-ol),one phenol(4-methylguaiacol),three ethers(allyl methyl disulfide,dipropyl disulfide,and isobutyl propyl sulfide),one acid(3-methylpentanoic acid),two aldehydes((E)2-hexenal,and(E)-2-methyl-2-butenal),and two esters(ethyl acetate and methyl salicylate).Principal component analysis(PCA)showed that the cumulative contribution rate of the first two principal components was 97.6%,allowing for good discrimination of the steaming stages of giant salamander tails based on these differential volatile compounds.关键词
蒸制/风味/挥发性有机物/气相-离子迁移色谱Key words
steaming/flavor/volatile organic compounds/gas chromatography-ion mobility spectrometry分类
轻工纺织引用本文复制引用
赵世博,成恺骐,贺敬媛,金文刚..气相色谱-离子迁移色谱结合化学计量学分析大鲵尾蒸制过程中挥发性成分特征[J].肉类研究,2023,37(12):16-22,7.基金项目
陕西理工大学重点科研项目(SLG2106) （SLG2106）
汉中市青年科技创新团队支持计划(汉科[2019]26号) （汉科[2019]26号）
