食品与发酵工业2024，Vol.50Issue(12)：319-326,8.DOI:10.13995/j.cnki.11-1802/ts.036573
基于气相色谱-离子迁移谱和偏最小二乘判别分析技术分析酵母-藿香复合对罗非鱼脱腥效果的影响
Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on gas chromatography ion mobility spectroscopy and partial least squares discriminant analysis
摘要
Abstract
To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia,the deodorization process was optimized by single factor and response surface experiments.Gas chromatography ion mobility spectroscopy(GC-IMS)was used to i-dentify the volatile components of tilapia meat before and after deodorization,and partial least squares discriminant analysis(OPLS-DA)was used to distinguish and analyze the differences.Results showed that when the conditions of a mass concentration of 2.1 g/100 mL,the ratio of solid to liquid was 1∶3.09(g∶mL),and the deodorization time of 32 minutes,the fishy degree was the lowest and the sensory score was the highest.A total of 22 volatile compounds,mainly aldehydes and alcohols,were detected by GC-IMS.After deodorization,the relative content of aldehydes decreased from 50.64％to 40.82％,and that of alcohols decreased from 34.00％to 27.77％.According to the odor threshold value,the substances with relative odor activity value(ROAV)was greater than 1 were 1-octen-3-ol,1-hexanol,hep-tanal,nonanal,octyl aldehede,ethyl acetate,and acetic acid hexyl ester.Five key fishy substances(VIP＞1)were screened by partial least squares discriminant analysis and variable importance in projection(VIP).They were octyl aldehede,nonanal,heptanal,1-octen-3-ol,and 1-hexanol.The interaction of these substances had an important impact on the fishy smell of tilapia.关键词
脱腥/气相色谱-离子迁移谱/挥发性成分/相对气味活性值/偏最小二乘判别分析Key words
deodorization/gas chromatography-ion mobility spectrometry/volatile constituent/relative odor activity value/orthogonal partial least squares-discriminant analysis引用本文复制引用
杨学博,陈秋翰,刘寿春,刘美娇,黎铸毅,周春霞,洪鹏志..基于气相色谱-离子迁移谱和偏最小二乘判别分析技术分析酵母-藿香复合对罗非鱼脱腥效果的影响[J].食品与发酵工业,2024,50(12):319-326,8.基金项目
湛江市科技计划项目(2019A01033) （2019A01033）
广东省高校科技创新团队项目(2021KCXTD021) （2021KCXTD021）
广东省现代农业产业技术体系创新团队建设项目(2021KJ150) （2021KJ150）
南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07) （湛江）
