基于固相微萃取（SPME）和同时蒸馏萃取（SDE）分析大麦苗粉对白鲢鱼糜制品的去腥作用

Analysis of the Deodorization Effect of Barley Green Powder on Silver Carp Surimi Products by SPME and SDE

摘要:

该研究采用感官评价、电子鼻及顶空固相微萃取（headspace solid phase microextraction，HS-SPME）和同时蒸馏萃取（simultaneous distillation extraction，SDE）结合气质联用（gas chromatography - mass spectrometry，GC-MS）探究大麦苗粉（Barley green powder，BGP）对白鲢鱼糜制品风味品质的影响。结果表明，BGP、鱼糜制品和添加BGP的鱼糜制品通过SPME法分别鉴定出39、25和28种挥发性成分，通过SDE法鉴定出29、45和56种挥发性成分。BGP通过SPME法吸附更多烃类化合物；鱼糜制品通过SDE法萃取到更多醛、醇类化合物。将气味活度值（Odor Activity Value，OAV）大于1的1-辛烯-3-醇、己醛、庚醛、辛醛、壬醛、2,4-庚二烯醛、2-辛烯醛、2-癸烯醛和2,4-癸二烯醛确定为白鲢鱼糜制品的主要挥发性成分；苯乙醛、糠醛和乙酸香叶酯确定为BGP的主要挥发性成分。BGP添加到白鲢鱼糜制品中，对鱼腥味贡献较大的己醛、庚醛、1-辛烯-3-醇含量分别下降了42.38%、35.06%和10.71%，且另检测到了苯乙醛和糠醛等香气物质。结合TBARS值可知BGP能抑制鱼糜脂质氧化，且其香气成分对白鲢鱼糜制品的腥味具有掩盖作用。因此BGP对白鲢鱼糜制品有良好的去腥效果，1%添加量可明显改善鱼糜制品风味品质。

Abstract:

In this study, sensory evaluation, electronic nose, headspace solid phase microextraction (HS-SPME) and simultaneous distillation extraction (SDE) combined with gas chromatography - mass spectrometry (GC-MS) were used to investigate the effect of barley green powder (BGP) on the volatile compounds of silver carp surimi products. The results showed 39, 25 and 28 volatile compounds were identified in BGP, surimi products and surimi products added with BGP through SPME, 29, 45 and 56 volatile compounds were identified in BGP, surimi products and surimi products added with BGP through SDE, respectively. More hydrocarbon compounds in BGP were absorbed through SPME, and more aldehydes and alcohol compounds in surimi products were extracted through SDE. The 1-octen-3-ol, 2,4-decadienal, hexanal, heptanal, octanal, nonanal, 2-octenal, 2-decennal and 2,4-heptadienal were determined as the main volatile compounds of silver carp surimi products; phenylacetaldehyde, furfural and geranyl acetate were determined as the main volatile compounds of BGP. The contents of hexanal, heptanal and 1-octen-3-ol decreased by 42.38%、35.06% and 10.71%, respectively, and phenylacetaldehyde and furfural were increased significantly when BGP were added to the silver carp surimi products. Combined with TBARS value change, the oxidation of fat in surimi was inhibited by BGP and off-odor of surimi was masked by BGP. Therefore, there is a good deodorizing effect on silver carp surimi products with the addition of BGP, and the flavor quality of surimi products improved significantly when added 1% BGP.