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为探讨金枪鱼油脱臭过程中挥发性物质和脂肪酸含量随温度的变化,运用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术,对加热脱臭鱼油的挥发性成分和脂肪酸含量进行分析。结果表明,鱼油中脂肪酸组成从C_(14)~C_(22)的饱和脂肪酸的含量有所降低,不饱和脂肪酸的含量有所增加。电子鼻能够灵敏地检测到鱼油在加热脱臭过程中气味的变化。利用气相色谱-质谱从原料鱼油、加热150℃和200℃的脱臭鱼油中分别检出50、38种和21种挥发性化合物,包括醇类、醛类、酯类、酮类、烃类、酸类、杂环化合物等。原料鱼油中的辛醛、壬醛、(E)-2-辛烯醛、1-戊烯-3-醇、2-十一烷酮使鱼油具有浓重的腥臭味、土腥味、不愉快脂肪味;150℃脱臭鱼油的主要挥发性风味物质是辛醛、壬醛、(E)-2-辛烯醛,其含量有所减少,使得鱼油的腥臭味有所减弱,10-十二碳炔-1-醇、2-丁基-1-辛醇增加了清香、木香和脂肪香;200℃脱臭鱼油中辛醛、(E,E)-2,4-庚二烯醛、(E)-2-癸烯醛含量降低,使鱼油呈现较弱的鱼腥味。四氢-2H-吡喃-2-甲醇、2-乙基呋喃、2-戊基呋喃使鱼油呈现一定的油脂气息、青草味、蔬菜香味。
In order to investigate the changes of volatiles and fatty acids with temperature during deodorization of tuna oil, the volatile components and fatty acids of heated deodorized fish oil were analyzed by electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry . The results showed that the content of fatty acids in fish oil decreased from C_ (14) to C_ (22) and the content of unsaturated fatty acids increased. Electronic nose can sensitively detect the smell of fish oil during heating deodorization. Fifty-three and thirty-eight volatile compounds, including alcohols, aldehydes, esters, ketones, hydrocarbons and acids, were detected by gas chromatography-mass spectrometry from raw fish oil and deodorized fish oil heated at 150 ℃ and 200 ℃ Class, heterocyclic compounds and so on. Octyl aldehyde, nonanal, (E) -2-octenal, 1-penten-3-ol, and 2-undecanone in raw fish oil make fish oil rich in stench, stench, unpleasant fat taste ; 150 ℃ deodorant fish oil is the main volatile flavor substances octanal, nonanal, (E) -2-octenal, its content has decreased, making the stench of fish oil weakened, 10-dodecylene - 1-ol, 2-butyl-1-octanol increased fragrance, woody and fatty incense; octenal, (E, E) -2,4-heptadienal, 2 - decentenal content decreased, so that fish oil showed a weaker fishy smell. Tetrahydro-2H-pyran-2-methanol, 2-ethyl furan, 2-pentyl furan so that the fish oil showed a certain oil flavor, grass flavor, vegetable flavor.