作 者：
黄卉;何丹;李来好;林婉玲;魏涯;杨贤庆;郝淑贤
单 位：
中国水产科学研究院南海水产研究所;中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心;上海海洋大学食品学院
关键词：
鲟鱼籽酱;固相微萃取;气相色谱-质谱法;挥发性成分
摘 要：
采用固相微萃取-气相色谱-质谱联用分析技术,分别检测未经添加剂处理的鲟鱼籽酱、添加0.5‰山梨酸钾和0.2‰抗坏血酸的鲟鱼籽酱(A1组),添加0.5‰山梨酸钾、0.2‰抗坏血酸和0.2‰乳酸链球菌素(Nisin)的鲟鱼籽酱(A2组),添加0.5‰山梨酸钾、0.2‰抗坏血酸和0.2‰L-抗坏血酸棕榈酸酯的鲟鱼籽酱(A3组),在0℃冷藏时挥发性物质的变化,经NIST 05a.L和NIST 05.l谱库数据库检索,确定其挥发性成分。结果表明:初始鲟鱼籽酱检测出46种挥发性成分,醛类物质作为主要气味贡献组分,其中壬醛、己醛、辛醛和庚醛含量较高,另外,一定含量的D-柠檬烯、长叶烯和石竹烯可能赋予新鲜鲟鱼籽酱独特的柠檬香、木香等清新气味。3组复合添加剂的使用,都有利于防止在贮藏过程中鱼籽酱挥发性物质的流失,减少了酮类和醇类物质的变化。其中,A2组中,山梨酸钾、抗坏血酸和Nisin的添加促进了贮藏3个月后鱼籽酱中醛类物质的还原反应,导致醛类物质的大量减少,酯类物质的大量增加。最后,在贮藏期间醛类物质的变化,显示A1组和A3组复合防腐剂的处理促使鲟鱼籽酱具有更浓的腥味、青草味。
译 名：
Effect of Synthetic Preservatives on Volatile Flavor Compounds in Caviar of Sturgeon(Huso dauricused × sturger schrenckii)
作 者：
HUANG Hui;HE Dan;LI Laihao;LIN Wanling;WEI Ya;YANG Xianqing;HAO Shuxian;National R & D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture,South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences;College of Food Science and Technology, Shanghai Ocean University;
关键词：
sturgeon caviar;;solid phase micro-extraction(SPME);;gas chromatography-mass spectrometry(GC-MS);;volatiles flavor compounds
摘 要：
Changes in the volatile flavor compounds of sturgeon caviar(Huso dauricused × sturger schrenckii) during cold storage were analyzed by solid phase microextraction(SPME) coupled to gas chromatography-mass spectrometry(GCMS) through NIST 05 a.L mass spectral library search and alignment. Stugeon caviar was divided into four groups including control group(with no additives), group A1(with 0.5‰ potassium sorbate and 0.2‰ ascorbate), group A2(with 0.5‰ potassium sorbate, 0.2‰ ascorbate and 0.2‰ nisin), and group A3(with 0.5‰ potassium sorbate, 0.2‰ ascorbate and 0.2‰ L-ascorbyl palmitate). A total of 46 volatile compounds were identified in fresh sturgeon caviar. The compounds responsible for the flavor of sturgeon carviar were mostly aldehydes, among which, hexanal, heptanal, octanal, and nonanal showed higher levels. In addition, the unique lemony and woody aroma of fresh caviar may contribute to D-linonene, longifolene and caryophyllene. The loss of volatile flavor compounds in sturgeon caviar was prevented by additive treatments in the present study, and the levels of ketones and alcohols were decreased as well. The reduction reaction of aldehydes was promoted in caviars by the addition of 0.5‰ potassium sorbate, 0.2‰ ascorbate and 0.2‰ nisin, thus leading to a substantial decrease in aldehydes and a notable increase in esters. Finally, the changes in aldehydes caused by A1 and A3 treatments were responsible for a stronger fishy and grassy smell of sturgeon caviar.
