食品工业科技2025，Vol.46Issue(7)：187-197,11.DOI:10.13386/j.issn1002-0306.2024040351
基于GC-IMS结合多元统计分析方法分析迷迭香提取物对鲐鱼脱腥效果的影响
Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method
摘要
Abstract
To investigate the effect of rosemary extract deodorizing solution on the deodorization of mackerel,the deodorization process was optimized using one-way and response surface tests,and the volatile components of mackerel before and after deodorization were identified by gas chromatography-ion mobility spectroscopy(GC-IMS).The results indicated that the volatile flavors of mackerel were significantly different before and after deodorization.The lowest TBA and sensory fishy flavor values of 0.881 mg MDA/kg and 1.34 score,respectively,were obtained at a concentration of 0.16％in rosemary extract deodorizing solution,a mass-liquid ratio of 1∶3.3(g/mL)and an immersion time of 41 min.A total of 45 volatiles were detected by GC-IMS,with the highest relative content of aldehydes before deodorization.After deodorization treatment,the relative content of aldehydes was significantly reduced by 30.73％,and the relative content of ketones and esters was significantly increased(P＜0.05),by 0.87 and 2.11 fold,respectively.An orthogonal partial least squares-discriminant analysis(OPLS-DA)was utilized to develop a model with reliable stability.Based on the variable importance in projection(VIP),the key flavor substances before deodorization(VIP＞1)were identified as hexanal(M),hexanal(D),and butanal,all of which constituted the overall flavor of mackerel before deodorization.The key flavor substances(VIP＞1)after deodorization were ethyl isobutyrate,isoamyl alcohol(M),and 3-hydroxy-2-butanone,indicating that the rosemary extract deodorizing solution effectively improved the volatile flavor of mackerel.关键词
鲐鱼/脱腥/响应面/气相色谱-离子迁移谱/正交偏最小二乘判别分析Key words
mackerel/deodorization/response surface/gas chromatography-ion mobility spectrometry/orthogonal partial least squares-discriminant analysis分类
轻工纺织引用本文复制引用
王源渊,张正雨,祁立波,黄旭辉,傅宝尚..基于GC-IMS结合多元统计分析方法分析迷迭香提取物对鲐鱼脱腥效果的影响[J].食品工业科技,2025,46(7):187-197,11.基金项目
辽宁省揭榜挂帅项目(2023JH1/11200001) （2023JH1/11200001）
大连金石湾实验室项目(Dljswgj202401). （Dljswgj202401）
