文献类型：期刊文献

中文题名：基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化

英文题名：Gas Chromatography-Mass Spectrometry Identification of Changes in Odor Characteristics of Live Crassostrea gigas during Different Circulation Stages

作者：林恒宗[1];梁志源[1];秦小明[1];高加龙[1];范秀萍[1];黄艳平[1];常向阳[1];邓杰[1];吴炜俊[1]

机构：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,水产品深加工广东普通高校重点实验室,广东湛江524088

年份：2023

卷号：44

期号：2

起止页码：279

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、EI(收录号：20230513466877)、Scopus、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：“十三五”国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0901601)。

语种：中文

中文关键词：太平洋牡蛎;暂养净化;无水保活;气相色谱-质谱联用;挥发性风味物质

外文关键词：Crassostrea gigas;depuration;waterless live shellfish preservation;gas chromatography-mass spectrometry;volatile flavor components

中文摘要：为揭示活体牡蛎在商业流通各环节风味品质变化规律,优化活品运输管理,提升牡蛎存活质量,本研究模拟太平洋牡蛎产业流通实际,采用固相微萃取-气相色谱-质谱联用技术对活体太平洋牡蛎暂养净化、诱导休眠、无水保活流通中挥发性风味物质种类及含量变化进行分析。结果显示:活体太平洋牡蛎组织中共鉴定出49种挥发性风味物质,主要由醛类、酮类、酯类、烃类、醇类、含氮含硫杂环类化合物构成;采捕后应激胁迫对其风味品质有较大影响,通过24 h暂养净化,牡蛎愉悦性风味化合物明显提升,刺激性气味化合物明显降低,脂质氧化得到明显的缓解;诱导休眠至保活流通阶段,牡蛎脂质氧化随保活流通时间的延长进一步加剧,挥发性风味物质总量呈缓慢积聚特征。气味活性值分析表明,己醛、庚醛、十一醛、(E)-2-壬烯醛、4-乙基苯甲醛、壬醛、(E)-2-癸烯醛、(E,E)-2,4-壬二烯醛、癸醛、(E)-2-辛烯醛、2-戊基呋喃、3-辛酮、2-壬酮是活体太平洋牡蛎流通中的关键风味物质,可以作为反映活体牡蛎生理状态的参考。主成分分析显示,前3个主成分累计贡献率为85.6%,可对不同流通阶段进行明显区分。研究表明,太平洋牡蛎采捕后通过暂养净化24 h,其活力品质与风味物质达到新的水平,更有利于后期长时低温无水保活;同时挥发性成分分析可以作为活体贝类流通过程中活力品质鉴定的一种方法。

外文摘要：This study aimed to reveal the flavor quality changes of live oysters during different steps of circulation,and optimize the management of live oyster transportation in order to improve the survival quality of oysters.The changes in the types and contents of volatile flavor compounds in Crassostrea gigas sequentially subjected to depuration,induced dormancy and simulated waterless live transportation were investigated using solid phase microextraction coupled to gas chromatography-mass spectrometry(SPME-GC-MS).Results showed that a total of 49 volatile flavor substances were identified in live C.gigas,including aldehydes,ketones,esters,hydrocarbons,alcohols,nitrogen-containing and sulfurcontaining heterocyclic compounds.Post-harvest stress had a significant impact on the flavor quality.The content of pleasant flavor compounds was significantly enhanced while the content of irritating odor substances was evidently reduced,and lipid oxidation was significantly alleviated after 24 h of depuration.Lipid oxidation in oysters was increased with waterless live transportation time,and the total amount of volatile flavor substances was slowly accumulated.Odor activity values(OAVs)showed that heptanal,nonanal,(E)-2-nonenal,4-ethylbenzaldehyde,hexanal,(E)-2-octenal,undecanal,(E)-2-decenal,decanal,(E,E)-2,4-nonadienal and 2-pentyl furan were the key flavor substances of live C.gigas,which could be used as a reference to reflect the physiological status of live oysters.Principal component analysis(PCA)showed that the cumulative contribution of the first three principal components to total variances was 85.6%,allowing a clear distinction between the different stages of circulation.In conclusion,the vitality and flavor substances of C.gigas reach a new level after post-harvest depuration for 24 h,which is more conducive to long-term low temperature and waterless live oyster preservation.Meanwhile,the analysis of volatile components can be used as a method to identify the vitality during the circulation of live shellfish.