文献类型：期刊文献

中文题名：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

英文题名：Effect of yeast-Agastache rugosus complex on deodorization of tilapia based on gas chromatography ion mobility spectroscopy and partial least squares discriminant analysis

作者：杨学博[1];陈秋翰[1];刘寿春[1,2,3];刘美娇[1];黎铸毅[1];周春霞[1,3];洪鹏志[1,2,3]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]南方海洋科学与工程广东省实验室(湛江),广东湛江524004;[3]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

年份：2024

卷号：50

期号：12

起止页码：319

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、CSTPCD、、Scopus、CSCD2023_2024、北大核心、CSCD

基金：湛江市科技计划项目(2019A01033);广东省高校科技创新团队项目(2021KCXTD021);广东省现代农业产业技术体系创新团队建设项目(2021KJ150);南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07)。

语种：中文

中文关键词：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

外文关键词：deodorization;gas chromatography-ion mobility spectrometry;volatile constituent;relative odor activity value;orthogonal partial least squares-discriminant analysis

中文摘要：为探究酵母-藿香复合液对罗非鱼脱腥效果的影响,通过单因素及响应面实验优化脱腥工艺,采用气相色谱-离子迁移谱(gas chromatography ion mobility spectroscopy,GC-IMS)对脱腥前后罗非鱼肉挥发性成分进行鉴定,结合正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)进行区分及差异分析。结果表明,在脱腥液质量浓度为2.1 g/100 mL,料液比为1∶3.09(g∶mL),浸泡时间为32 min条件下,腥度最低,感官评分最高。GC-IMS技术共检出22种挥发性物质,主要有醛类和醇类。经过脱腥后,醛类物质相对含量从50.64%降至40.82%,醇类物质从34.00%降至27.77%,根据气味阈值计算出相对气味活性值(relative odor activity value,ROAV)>1的物质有1-辛烯-3-醇、正己醇、庚醛、壬醛、辛醛、乙酸乙酯、乙酸己酯。通过OPLS-DA和变量投影重要性因子(variable importance in projection,VIP)筛选出5种关键腥味物质(VIP>1),分别是辛醛、壬醛、庚醛、1-辛烯-3-醇、正己醇,这些物质相互作用对罗非鱼腥味具有重要影响。

外文摘要：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 identify 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,heptanal,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.