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Article(id=1151437192816636195, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250409001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1744128000000, receivedDateStr=2025-04-09, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752453619436, onlineDateStr=2025-07-14, pubDate=1749916800000, pubDateStr=2025-06-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752453619436, onlineIssueDateStr=2025-07-14, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752453619435, creator=13701087609, updateTime=1752453619435, updator=13701087609, issue=Issue{id=1151437189243089177, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='11', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='1749916800000', pubDateStr='2025-06-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752453618584, creator='13701087609', updateTime=1767768054466, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1215670588966883492, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1215670588966883493, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=41, endPage=49, ext={EN=ArticleExt(id=1151895322243985948, articleId=1151437192816636195, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment, columnId=1151895321849721368, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Flavor Research, runingTitle=null, highlight=null, articleAbstract=

Objective To study the volatile compounds produced by atmospheric cold plasma (AP) treatment on the crude fat of Trachinotus ovatus during storage at 4 ℃, and characterize and analyze them. Methods The volatile organic compounds in the crude fat of Trachinotus ovatus after AP treatment during storage at 4 ℃ were qualitatively and quantitatively analyzed by electronic-nose and gas chromatography-mass spectrometry (GC-MS), and the taste substances of crude fat of Trachinotus ovatus were detected by electronic tongue. Results The types and content of alcohols and acids detected in the AP treatment group were low. The odor activity values showed that isobutyraldehyde, butyl hydroxytoluene, (Z)-3-phenylacrolein, cinnamyl acetate and dibutyl phthalate were the main volatile compounds in the fresh group, AP treatment group and storage control group. The electronic-nose radar map showed that the sensor response of the AP treatment group was weaker than the other two. Conclusion AP treatment can effectively protect the flavor stability of food during storage at 4 ℃. AP treatment group can bring special volatile compounds to the crude fat of Trachinotus ovatus, and slow down the rate of lipid oxidation during storage at 4 ℃. This research is helpful to explore the application of AP treatment in aquatic products.

, authors=null, authorsList=Jia-Yu PAN, Ji-Xiang ZHANG, Chen-Yang ZHAO, Yu-Xiang WANG, Xiao-Guo YING, Si-Hui WU, Lu-Kai MA, authorCompany=null, correspAuthors=Xiao-Guo YING, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1151895336273933213, articleId=1151437192816636195, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=低温等离子体处理4 ℃贮藏过程中金鲳鱼粗脂肪风味表征及分析, columnId=1151895322046853658, journalTitle=食品安全质量检测学报, columnName=本期专题：食品风味研究, runingTitle=null, highlight=null, articleAbstract=

目的 研究低温等离子体(atmospheric cold plasma, AP)处理对金鲳鱼粗脂肪在4 ℃贮藏期间产生的挥发性化合物, 并对其进行表征和分析。方法 用电子鼻和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)定性定量分析4 ℃贮藏过程中AP处理后金鲳鱼粗脂肪产生的挥发性有机化合物, 用电子舌检测金鲳鱼粗脂肪的滋味物质。结果 AP处理组检出的醇类和酸类物质的种类和含量均较低。气味活性值表明, 异丁醛、丁基羟基甲苯、(Z)-3-苯基丙烯醛、乙酸桂酯和邻苯二甲酸二丁酯是金鲳鱼新鲜组、AP处理组和贮藏对照组的主要挥发性化合物。电子鼻雷达图显示AP处理组传感器响应与另外两者相比较弱。结论 AP处理能够有效保护食品在4 ℃贮藏过程中的风味稳定性, AP处理组能为金鲳鱼粗脂肪带来特殊的挥发性化合物, 同时减缓了4 ℃贮藏过程中脂质氧化速度。本研究有助于探索AP处理在水产品方面的应用。

, authors=

#潘佳宇和张吉祥为共同第一作者

潘佳宇(2001—), 女, 硕士研究生, 主要研究方向为食品加工与贮藏工程。E-mail:

张吉祥(1997—), 男, 硕士研究生, 主要研究方向为食品加工与贮藏工程。E-mail:

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* 应晓国(1989—), 男, 博士, 副教授, 主要研究方向为水产品冷链物流。E-mail:
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潘佳宇(2001—), 女, 硕士研究生, 主要研究方向为食品加工与贮藏工程。E-mail:

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张吉祥(1997—), 男, 硕士研究生, 主要研究方向为食品加工与贮藏工程。E-mail:

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Meat Science, 2021, 175: 108449., articleTitle=Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS), refAbstract=null), Reference(id=1167030830141547166, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, doi=null, pmid=null, pmcid=null, year=2020, volume=14, issue=4, pageStart=1926, pageEnd=1938, url=null, language=null, rfNumber=[29], rfOrder=48, authorNames=CHUTIA H, MAHANTA CL, OJAH N, journalName=Journal of Food Measurement and Characterization, refType=null, unstructuredReference=CHUTIA H, MAHANTA CL, OJAH N, et al. Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice[J]. Journal of Food Measurement and Characterization, 2020, 14(4): 1926-1938., articleTitle=Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice, refAbstract=null), Reference(id=1167030830196073119, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, doi=null, pmid=null, pmcid=null, year=2016, volume=196, issue=null, pageStart=860, pageEnd=866, url=null, language=null, rfNumber=[30], rfOrder=49, authorNames=YANG WJ, YU J, PEI F, journalName=Food Chemistry, refType=null, unstructuredReference=YANG WJ, YU J, PEI F, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J]. 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Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, School of Food Science and Engineering, Zhongkai College of Agricultural Engineering, Guangzhou 510225, China), AuthorCompanyExt(id=1167030823288054261, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, companyId=1167030823279665651, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2. 农业农村部岭南特色食品绿色加工与智能制造重点实验室, 广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院食品科学与工程学院, 广州 510225)])], figs=[ArticleFig(id=1167030825662030397, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=EN, label=Fig.1, caption=Crude fat extraction rates (A) and AV (B) of Trachinotus ovatus under different treatment conditions, figureFileSmall=gEvgphBpbvyMY06i6PM/nw==, figureFileBig=JY/+ZLwx4CZT7amwNrFigA==, tableContent=null), ArticleFig(id=1167030825737527871, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=CN, label=图1, caption=金鲳鱼在不同处理条件下粗脂肪提取率(A)和AV (B)

注: 不同小写字母表示组内显著性差异(P<0.05)。

, figureFileSmall=gEvgphBpbvyMY06i6PM/nw==, figureFileBig=JY/+ZLwx4CZT7amwNrFigA==, tableContent=null), ArticleFig(id=1167030825796248129, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=EN, label=Fig.2, caption=Electronic tongue PCA diagram of AP, control group storage for 12 d and fresh group, figureFileSmall=xSRgwJzlHA6LMV/F5O575g==, figureFileBig=3GqNmzRPhKd3jLu56sCMiQ==, tableContent=null), ArticleFig(id=1167030825854968387, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=CN, label=图2, caption=AP、对照组贮藏12 d和新鲜组电子舌PCA图, figureFileSmall=xSRgwJzlHA6LMV/F5O575g==, figureFileBig=3GqNmzRPhKd3jLu56sCMiQ==, tableContent=null), ArticleFig(id=1167030825926271557, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=EN, label=Fig.3, caption=Electronic-nose radar map (A) and PCA map (B) of AP, control group storage for 12 d and fresh group, figureFileSmall=cVjyU5qsoV82+284IEdfTA==, figureFileBig=ve35292HNwMzThgZ+WtqjA==, tableContent=null), ArticleFig(id=1167030826014351943, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=CN, label=图3, caption=AP、对照组贮藏12 d和新鲜组的电子鼻雷达图(A)和PCA图(B), figureFileSmall=cVjyU5qsoV82+284IEdfTA==, figureFileBig=ve35292HNwMzThgZ+WtqjA==, tableContent=null), ArticleFig(id=1167030826068877897, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=EN, label=Table 1, caption=

Volatile organic compounds in crude fat of control group, AP storage for 12 d and fresh Trachinotus ovatus analysed by GC-MS

, figureFileSmall=null, figureFileBig=null, tableContent=
类别 化合物名称 CAS 分子式 相对含量/%
新鲜组 AP组-12 对照组-12
烷烃类 2-叔丁基磺酰基-2-甲基丙烷 1886-75-5 C8H18O2S ND 0.67 ND
正戊烷 109-66-0 C5H12 ND 2.50 ND
4,6-二甲基十二烷 61141-72-8 C14H30 1.54 0.97 ND
1-丁基-1-甲基-2-丙基环丙烷 41977-34-8 C11H22 ND 0.42 ND
2,6,11,15-四甲基十六烷 504-44-9 C20H42 ND 1.20 ND
2,5,5-三甲基庚烷 1189-99-7 C10H22 ND 1.02 ND
正十七烷 629-78-7 C17H36 3.58 2.94 1.46
姥鲛烷 1921-70-6 C19H40 4.92 2.14 1.12
正二十一烷 629-94-7 C21H44 ND 0.97 1.75
正十八烷 593-45-3 C18H38 ND 0.93 ND
角鲨烷 111-01-3 C30H62 ND 0.46 ND
十五烷 629-62-9 C15H32 8.70 ND 1.11
3-甲基-5-丙基壬烷 31081-18-2 C13H28 ND ND 0.58
5-乙基-5-甲基癸烷 17312-74-2 C13H28 ND ND 0.72
7-甲基庚烷 20959-33-5 C18H38 ND ND 1.16
正丁基正丁烷- 111-92-2 C8H19N 7.63 ND ND
5-甲基-5-丙基-壬烷 17312-75-3 C13H28 0.71 ND ND
3-甲基十一烷 1002-43-3 C12H26 0.75 ND ND
3-乙基-3-甲基癸烷- 17312-66-2 C13H28 0.71 ND ND
3,5-二甲基十一烷- 17312-81-1 C13H28 1.59 ND ND
醇类 2,4,6-三甲基苯甲硫醇 21411-42-7 C10H14S ND ND 0.98
11-甲基十二醇 85763-57-1 C13H28O ND ND 0.82
2-己基-1-癸醇 2425-77-6 C16H34O ND ND 0.91
醛类 异丁醛 78-84-2 C4H8O ND 1.31 ND
甲基4-甲酰苯甲酸酯二缩醛 42228-16-0 C11H14O4 ND 3.02 ND
(Z)-3-苯基丙烯醛 57194-69-1 C9H8O 5.14 ND ND
2,6-二甲基-10-亚甲基十二碳-2,6,11-三烯-1-醛 60066-88-8 C15H22O 2.90 ND ND
酮类 4-(4-甲氧苯基)-3-丁烯-2-酮 943-88-4 C11H12O2 ND 0.19 ND
过氧化乙酰丙酮 592-20-1 C5H8O3 ND 1.79 ND
1-[5-乙基-3-(5-硝基-2-呋喃基)-1H-1,2,4-三唑-1-基]-乙酮 35732-76-4 C10H10N4O4 ND 0.16 ND
2-氨基-4-羟基-6,8-二甲基-7(8H)-蝶呤酮 25477-64-9 C8H9N5O2 ND 0.45 ND
4-甲氧基-3-(异戊烯-2-基)苯乙酮 26931-99-7 C14H18O2 ND 1.50 1.01
2,3-二氢-3-羟基-2-(4-二甲氨基苯基)铬-4-酮 101442-35-7 C17H15NO3 ND ND 0.46
8-肼-1,3,7-三甲基-3,7-二氢-嘌呤-2,6-二酮 53703-63-2 C8H12N6O2 ND ND 0.49
2-丁酮 78-93-3 C4H8O 2.34 ND ND
1-羟基-2-丁酮 5077-67-8 C4H8O2 1.24 ND ND
(+/-)-1,3,5-三甲基-5-苯基-2,4-咪唑啉二酮 55822-88-3 C12H14N2O2 ND ND 0.51
2-亚甲基-5-(1-甲基乙基)环己酮 15297-07-1 C10H16O ND ND 0.53
水合茚三酮 485-47-2 C9H6O4 1.29 ND ND
(2S, 6R)-2-甲基-6-壬基哌啶-4-酮 264149-06-6 C15H29NO 2.72 ND ND
5-庚基-吡咯烷-2-酮 2405-92-7 C11H21NO 0.84 ND ND
酸类 1-氰基-1-[2-(2-苯基-1,3-二氧杂环戊-2-基)乙基]戊基乙烷丙酸 58422-92-7 C19H25NO5 ND 2.37 ND
3,4-二甲氧基肉酸酸 14737-89-4 C11H12O4 ND 0.51 8.98
2,5-二甲氧基肉桂酸 10538-51-9 C11H12O4 ND ND 0.18
4-苯并吡喃酮-2-羧酸 4940-39-0 C10H6O4 ND ND 0.68
3,4-二甲氧基肉桂酸 2316-26-9 C11H12O4 ND ND 0.21
2,3-二甲氧基肉桂酸 7345-82-6 C11H12O4 ND ND 0.90
5-叔丁基-1,3-苯二羧酸 2359-09-3 C12H14O4 ND ND 4.74
4-苄氧基-3-甲氧基-2-硝基苯甲酸 3584-32-5 C15H13NO6 1.15 ND ND
酯类 异氰酸酯 75-13-8 CHNO ND 7.45 ND
DL-去甲缬氨酸甲酯 51220-50-9 C6H13NO2 ND 1.81 ND
3,4-二甲基-2-(3-甲基丁基)苯甲酸甲酯 71940-29-9 C15H20O3 ND 0.30 ND
邻苯二甲酸二甲酯 131-11-3 C10H10O4 ND 5.95 8.70
十四酸甲酯 124-10-7 C15H30O2 ND 1.06 0.56
棕榈酸甲酯 112-39-0 C17H34O2 ND 1.80 1.54
2-氨基对苯二甲酸二甲酯 5372-81-6 C10H11NO4 ND ND 0.27
2-甲酰基-4,6-二甲氧基-7-甲酰基庚-2-基苯甲酸酯 312305-59-2 C18H24O6 ND ND 0.51
原苯甲酸三甲酯 707-07-3 C10H14O3 ND ND 1.05
对甲酰基苯甲酸甲酯 1571-08-0 C9H8O3 ND ND 1.20
N-(2-苄基-3-氧代-4-异恶唑烷基)-氨基甲酸苄酯 28832-03-3 C18H18N2O4 1.68 ND ND
乙酸桂酯 103-54-8 C11H12O2 1.82 ND ND
邻苯二甲酸二丁酯 84-74-2 C16H22O4 6.31 ND ND
其他 四氮唑 288-94-8 CH2N4 ND 0.51 ND
4H-苯并[def]咔唑 203-65-6 C14H9N ND 0.63 ND
4,5,6,7-四甲基苯并[c][1,2,5]-噻二唑 106148-64-5 C10H12N2S ND 0.63 ND
5-氨基-2-巯基苯并咪唑 2818-66-8 C7H7N3S ND 15.69 ND
5-甲基-3-(5-硝基-2-呋喃基)吡唑 16239-90-0 C8H7N3O3 ND 1.59 ND
5-甲基-5H萘并[2,3-c]咔唑 100025-44-3 C21H15N ND ND 0.49
1-甲氧基-4-(1-甲基丙基)苯 4917-90-2 C11H16O ND 1.70 ND
1-(1,2-二甲氧基丙基)-4-甲氧基苯 138169-72-9 C12H18O3 ND 2.96 ND
丁基羟基甲苯 128-37-0 C15H24O 27.60 28.59 53.89
N-噻吩并[3,2-c]吡啶-3-基乙酰胺 28783-16-6 C9H8N2OS ND 0.13 ND
N-(叔丁基)-2-哌啶甲酰胺 179007-60-4 C10H20N2O ND 0.58 ND
3-羟基-4-苯基2(3H)-噻唑亚胺 58275-64-2 C9H8N2OS ND ND 0.15
环丁基胺 2516-34-9 C4H9N 1.95 ND ND
1-(1-乙基-1H-1,2,4-三唑-5-基)乙胺 1015846-51-1 C6H12N4 0.46 ND ND
N-苯基喹唑啉-4-胺 34923-95-0 C14H11N3 6.92 ND ND
2,3,4-三甲氧基苯乙腈 68913-85-9 C11H13NO3 ND 1.77 ND
2-氨基-5-异丙基-8-甲基-1-氮杂环碳腈 93946-48-6 C15H16N2 ND ND 1.72
双(五甲基苯基)-氧化膦 122085-61-4 C22H31OP ND 0.39 ND
9-[2,2-双(羟甲基)-1-丙基]蒽 144000-85-1 C19H20O2 ND ND 0.29
二苯并[a,c]吩嗪 215-64-5 C20H12N2 ND ND 0.14
八氢-2,2’-联[2H-吡喃] 16282-29-4 C10H18O2 0.87 ND ND
β-石竹烯 87-44-5 C15H24 2.98 ND ND
), ArticleFig(id=1167030826173735499, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=CN, label=表1, caption=

GC-MS分析对照组、AP贮藏12 d和新鲜金鲳鱼粗脂肪中的挥发性有机化合物

, figureFileSmall=null, figureFileBig=null, tableContent=
类别 化合物名称 CAS 分子式 相对含量/%
新鲜组 AP组-12 对照组-12
烷烃类 2-叔丁基磺酰基-2-甲基丙烷 1886-75-5 C8H18O2S ND 0.67 ND
正戊烷 109-66-0 C5H12 ND 2.50 ND
4,6-二甲基十二烷 61141-72-8 C14H30 1.54 0.97 ND
1-丁基-1-甲基-2-丙基环丙烷 41977-34-8 C11H22 ND 0.42 ND
2,6,11,15-四甲基十六烷 504-44-9 C20H42 ND 1.20 ND
2,5,5-三甲基庚烷 1189-99-7 C10H22 ND 1.02 ND
正十七烷 629-78-7 C17H36 3.58 2.94 1.46
姥鲛烷 1921-70-6 C19H40 4.92 2.14 1.12
正二十一烷 629-94-7 C21H44 ND 0.97 1.75
正十八烷 593-45-3 C18H38 ND 0.93 ND
角鲨烷 111-01-3 C30H62 ND 0.46 ND
十五烷 629-62-9 C15H32 8.70 ND 1.11
3-甲基-5-丙基壬烷 31081-18-2 C13H28 ND ND 0.58
5-乙基-5-甲基癸烷 17312-74-2 C13H28 ND ND 0.72
7-甲基庚烷 20959-33-5 C18H38 ND ND 1.16
正丁基正丁烷- 111-92-2 C8H19N 7.63 ND ND
5-甲基-5-丙基-壬烷 17312-75-3 C13H28 0.71 ND ND
3-甲基十一烷 1002-43-3 C12H26 0.75 ND ND
3-乙基-3-甲基癸烷- 17312-66-2 C13H28 0.71 ND ND
3,5-二甲基十一烷- 17312-81-1 C13H28 1.59 ND ND
醇类 2,4,6-三甲基苯甲硫醇 21411-42-7 C10H14S ND ND 0.98
11-甲基十二醇 85763-57-1 C13H28O ND ND 0.82
2-己基-1-癸醇 2425-77-6 C16H34O ND ND 0.91
醛类 异丁醛 78-84-2 C4H8O ND 1.31 ND
甲基4-甲酰苯甲酸酯二缩醛 42228-16-0 C11H14O4 ND 3.02 ND
(Z)-3-苯基丙烯醛 57194-69-1 C9H8O 5.14 ND ND
2,6-二甲基-10-亚甲基十二碳-2,6,11-三烯-1-醛 60066-88-8 C15H22O 2.90 ND ND
酮类 4-(4-甲氧苯基)-3-丁烯-2-酮 943-88-4 C11H12O2 ND 0.19 ND
过氧化乙酰丙酮 592-20-1 C5H8O3 ND 1.79 ND
1-[5-乙基-3-(5-硝基-2-呋喃基)-1H-1,2,4-三唑-1-基]-乙酮 35732-76-4 C10H10N4O4 ND 0.16 ND
2-氨基-4-羟基-6,8-二甲基-7(8H)-蝶呤酮 25477-64-9 C8H9N5O2 ND 0.45 ND
4-甲氧基-3-(异戊烯-2-基)苯乙酮 26931-99-7 C14H18O2 ND 1.50 1.01
2,3-二氢-3-羟基-2-(4-二甲氨基苯基)铬-4-酮 101442-35-7 C17H15NO3 ND ND 0.46
8-肼-1,3,7-三甲基-3,7-二氢-嘌呤-2,6-二酮 53703-63-2 C8H12N6O2 ND ND 0.49
2-丁酮 78-93-3 C4H8O 2.34 ND ND
1-羟基-2-丁酮 5077-67-8 C4H8O2 1.24 ND ND
(+/-)-1,3,5-三甲基-5-苯基-2,4-咪唑啉二酮 55822-88-3 C12H14N2O2 ND ND 0.51
2-亚甲基-5-(1-甲基乙基)环己酮 15297-07-1 C10H16O ND ND 0.53
水合茚三酮 485-47-2 C9H6O4 1.29 ND ND
(2S, 6R)-2-甲基-6-壬基哌啶-4-酮 264149-06-6 C15H29NO 2.72 ND ND
5-庚基-吡咯烷-2-酮 2405-92-7 C11H21NO 0.84 ND ND
酸类 1-氰基-1-[2-(2-苯基-1,3-二氧杂环戊-2-基)乙基]戊基乙烷丙酸 58422-92-7 C19H25NO5 ND 2.37 ND
3,4-二甲氧基肉酸酸 14737-89-4 C11H12O4 ND 0.51 8.98
2,5-二甲氧基肉桂酸 10538-51-9 C11H12O4 ND ND 0.18
4-苯并吡喃酮-2-羧酸 4940-39-0 C10H6O4 ND ND 0.68
3,4-二甲氧基肉桂酸 2316-26-9 C11H12O4 ND ND 0.21
2,3-二甲氧基肉桂酸 7345-82-6 C11H12O4 ND ND 0.90
5-叔丁基-1,3-苯二羧酸 2359-09-3 C12H14O4 ND ND 4.74
4-苄氧基-3-甲氧基-2-硝基苯甲酸 3584-32-5 C15H13NO6 1.15 ND ND
酯类 异氰酸酯 75-13-8 CHNO ND 7.45 ND
DL-去甲缬氨酸甲酯 51220-50-9 C6H13NO2 ND 1.81 ND
3,4-二甲基-2-(3-甲基丁基)苯甲酸甲酯 71940-29-9 C15H20O3 ND 0.30 ND
邻苯二甲酸二甲酯 131-11-3 C10H10O4 ND 5.95 8.70
十四酸甲酯 124-10-7 C15H30O2 ND 1.06 0.56
棕榈酸甲酯 112-39-0 C17H34O2 ND 1.80 1.54
2-氨基对苯二甲酸二甲酯 5372-81-6 C10H11NO4 ND ND 0.27
2-甲酰基-4,6-二甲氧基-7-甲酰基庚-2-基苯甲酸酯 312305-59-2 C18H24O6 ND ND 0.51
原苯甲酸三甲酯 707-07-3 C10H14O3 ND ND 1.05
对甲酰基苯甲酸甲酯 1571-08-0 C9H8O3 ND ND 1.20
N-(2-苄基-3-氧代-4-异恶唑烷基)-氨基甲酸苄酯 28832-03-3 C18H18N2O4 1.68 ND ND
乙酸桂酯 103-54-8 C11H12O2 1.82 ND ND
邻苯二甲酸二丁酯 84-74-2 C16H22O4 6.31 ND ND
其他 四氮唑 288-94-8 CH2N4 ND 0.51 ND
4H-苯并[def]咔唑 203-65-6 C14H9N ND 0.63 ND
4,5,6,7-四甲基苯并[c][1,2,5]-噻二唑 106148-64-5 C10H12N2S ND 0.63 ND
5-氨基-2-巯基苯并咪唑 2818-66-8 C7H7N3S ND 15.69 ND
5-甲基-3-(5-硝基-2-呋喃基)吡唑 16239-90-0 C8H7N3O3 ND 1.59 ND
5-甲基-5H萘并[2,3-c]咔唑 100025-44-3 C21H15N ND ND 0.49
1-甲氧基-4-(1-甲基丙基)苯 4917-90-2 C11H16O ND 1.70 ND
1-(1,2-二甲氧基丙基)-4-甲氧基苯 138169-72-9 C12H18O3 ND 2.96 ND
丁基羟基甲苯 128-37-0 C15H24O 27.60 28.59 53.89
N-噻吩并[3,2-c]吡啶-3-基乙酰胺 28783-16-6 C9H8N2OS ND 0.13 ND
N-(叔丁基)-2-哌啶甲酰胺 179007-60-4 C10H20N2O ND 0.58 ND
3-羟基-4-苯基2(3H)-噻唑亚胺 58275-64-2 C9H8N2OS ND ND 0.15
环丁基胺 2516-34-9 C4H9N 1.95 ND ND
1-(1-乙基-1H-1,2,4-三唑-5-基)乙胺 1015846-51-1 C6H12N4 0.46 ND ND
N-苯基喹唑啉-4-胺 34923-95-0 C14H11N3 6.92 ND ND
2,3,4-三甲氧基苯乙腈 68913-85-9 C11H13NO3 ND 1.77 ND
2-氨基-5-异丙基-8-甲基-1-氮杂环碳腈 93946-48-6 C15H16N2 ND ND 1.72
双(五甲基苯基)-氧化膦 122085-61-4 C22H31OP ND 0.39 ND
9-[2,2-双(羟甲基)-1-丙基]蒽 144000-85-1 C19H20O2 ND ND 0.29
二苯并[a,c]吩嗪 215-64-5 C20H12N2 ND ND 0.14
八氢-2,2’-联[2H-吡喃] 16282-29-4 C10H18O2 0.87 ND ND
β-石竹烯 87-44-5 C15H24 2.98 ND ND
), ArticleFig(id=1167030826270204493, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=EN, label=Table 2, caption=

OAV of volatile compounds in crude fat of Trachinotus ovatus in the AP, control group storage for 12 d and fresh group

, figureFileSmall=null, figureFileBig=null, tableContent=
化合物名称 嗅觉阈值 OAV
新鲜组 AP组-12 对照组-12
异丁醛 0.41 ND 3.20 ND
正戊烷 4.1 ND 0.61 ND
丁基羟基甲苯 1.0 27.60 28.59 53.89
正十八烷 157 ND ND ND
棕榈酸甲酯 2 ND 0.90 0.77
2-丁酮 29 0.08 ND ND
环丁基胺 32.5 0.06 ND ND
正丁基正丁烷 36 0.31 ND ND
(Z)-3-苯基丙烯醛 0.37 13.89 ND ND
β-石竹烯 12 0.25 ND ND
乙酸桂酯 0.15 12.13 ND ND
邻苯二甲酸二丁酯 0.26 24.27 ND ND
), ArticleFig(id=1167030826333119055, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1151437192816636195, language=CN, label=表2, caption=

AP、对照组贮藏12 d和新鲜组金鲳鱼粗脂肪挥发性化合物的OAV

, figureFileSmall=null, figureFileBig=null, tableContent=
化合物名称 嗅觉阈值 OAV
新鲜组 AP组-12 对照组-12
异丁醛 0.41 ND 3.20 ND
正戊烷 4.1 ND 0.61 ND
丁基羟基甲苯 1.0 27.60 28.59 53.89
正十八烷 157 ND ND ND
棕榈酸甲酯 2 ND 0.90 0.77
2-丁酮 29 0.08 ND ND
环丁基胺 32.5 0.06 ND ND
正丁基正丁烷 36 0.31 ND ND
(Z)-3-苯基丙烯醛 0.37 13.89 ND ND
β-石竹烯 12 0.25 ND ND
乙酸桂酯 0.15 12.13 ND ND
邻苯二甲酸二丁酯 0.26 24.27 ND ND
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低温等离子体处理4 ℃贮藏过程中金鲳鱼粗脂肪风味表征及分析
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潘佳宇 1, # , 张吉祥 1, # , 赵晨阳 1 , 王钰翔 1 , 应晓国 1, * , 伍思惠 2 , 马路凯 2
食品安全质量检测学报 | 本期专题：食品风味研究 2025,16(11): 41-49
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食品安全质量检测学报 |本期专题：食品风味研究 2025 , 16 (11) : 41 -49
低温等离子体处理4 ℃贮藏过程中金鲳鱼粗脂肪风味表征及分析
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张吉祥(1997—), 男, 硕士研究生, 主要研究方向为食品加工与贮藏工程。E-mail:

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潘佳宇1, # , 张吉祥1, # , 赵晨阳1, 王钰翔1, 应晓国1, * , 伍思惠2, 马路凯2
作者信息
  • 1. 浙江省海鲜健康危险因素重点实验室, 浙江海洋大学食品药学学院, 舟山 316022
  • 2. 农业农村部岭南特色食品绿色加工与智能制造重点实验室, 广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院食品科学与工程学院, 广州 510225
通讯作者:
* 应晓国(1989—), 男, 博士, 副教授, 主要研究方向为水产品冷链物流。E-mail:
Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment
Jia-Yu PAN1 , Ji-Xiang ZHANG1 , Chen-Yang ZHAO1, Yu-Xiang WANG1, Xiao-Guo YING1, * , Si-Hui WU2, Lu-Kai MA2
Affiliations
  • 1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
  • 2. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, School of Food Science and Engineering, Zhongkai College of Agricultural Engineering, Guangzhou 510225, China
出版时间: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
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目的 研究低温等离子体(atmospheric cold plasma, AP)处理对金鲳鱼粗脂肪在4 ℃贮藏期间产生的挥发性化合物, 并对其进行表征和分析。方法 用电子鼻和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)定性定量分析4 ℃贮藏过程中AP处理后金鲳鱼粗脂肪产生的挥发性有机化合物, 用电子舌检测金鲳鱼粗脂肪的滋味物质。结果 AP处理组检出的醇类和酸类物质的种类和含量均较低。气味活性值表明, 异丁醛、丁基羟基甲苯、(Z)-3-苯基丙烯醛、乙酸桂酯和邻苯二甲酸二丁酯是金鲳鱼新鲜组、AP处理组和贮藏对照组的主要挥发性化合物。电子鼻雷达图显示AP处理组传感器响应与另外两者相比较弱。结论 AP处理能够有效保护食品在4 ℃贮藏过程中的风味稳定性, AP处理组能为金鲳鱼粗脂肪带来特殊的挥发性化合物, 同时减缓了4 ℃贮藏过程中脂质氧化速度。本研究有助于探索AP处理在水产品方面的应用。

低温等离子体  /  粗脂肪  /  电子鼻  /  挥发性化合物  /  金鲳鱼

Objective To study the volatile compounds produced by atmospheric cold plasma (AP) treatment on the crude fat of Trachinotus ovatus during storage at 4 ℃, and characterize and analyze them. Methods The volatile organic compounds in the crude fat of Trachinotus ovatus after AP treatment during storage at 4 ℃ were qualitatively and quantitatively analyzed by electronic-nose and gas chromatography-mass spectrometry (GC-MS), and the taste substances of crude fat of Trachinotus ovatus were detected by electronic tongue. Results The types and content of alcohols and acids detected in the AP treatment group were low. The odor activity values showed that isobutyraldehyde, butyl hydroxytoluene, (Z)-3-phenylacrolein, cinnamyl acetate and dibutyl phthalate were the main volatile compounds in the fresh group, AP treatment group and storage control group. The electronic-nose radar map showed that the sensor response of the AP treatment group was weaker than the other two. Conclusion AP treatment can effectively protect the flavor stability of food during storage at 4 ℃. AP treatment group can bring special volatile compounds to the crude fat of Trachinotus ovatus, and slow down the rate of lipid oxidation during storage at 4 ℃. This research is helpful to explore the application of AP treatment in aquatic products.

atmospheric cold plasma  /  crude fat  /  electronic-nose  /  Trachinotus ovatus
潘佳宇, 张吉祥, 赵晨阳, 王钰翔, 应晓国, 伍思惠, 马路凯. 低温等离子体处理4 ℃贮藏过程中金鲳鱼粗脂肪风味表征及分析. 食品安全质量检测学报, 2025 , 16 (11) : 41 -49 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
Jia-Yu PAN, Ji-Xiang ZHANG, Chen-Yang ZHAO, Yu-Xiang WANG, Xiao-Guo YING, Si-Hui WU, Lu-Kai MA. Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 41 -49 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
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0 引言
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金鲳鱼学名卵形鲳鲹(Trachinotus ovatus), 是一种重要的海水养殖鱼类, 因其富含不饱和脂肪酸且具有独特风味, 在市场上广受欢迎[1]。目前, 关于金鲳鱼的研究主要集中在腐败与氧化和加工利用方面[2]。然而, 关于金鲳鱼脂质氧化的过程与机制仍缺乏深入研究。赵腾飞等[3]采用脂质组学方法研究了大黄鱼油在低温贮藏期间的脂质组成变化, 发现脂质氧化会影响大黄鱼的品质。本研究对于金鲳鱼粗脂肪在贮藏或加工过程中的脂质氧化规律进行了进一步探究。
脂质氧化是食品风味形成的一种重要途径, 其反应产物(如醛类、酮类和醇类等挥发性化合物)直接影响食品的香气特征与感官品质[4]。适度脂质氧化可赋予水产品独特且愉悦的风味特征, 而过度氧化则会导致不良风味物质(如己醛、2,4-癸二烯醛)引起食品产生腥味、哈喇味等品质劣变问题, 显著降低产品的可接受性[5-6]。因此, 分析金鲳鱼粗脂肪在贮藏过程中挥发性化合物的含量与变化, 能侧面反映出其脂质氧化规律[7]。
低温等离子体(atmospheric cold plasma, AP)作为一种新兴的非热加工技术, 因其具有安全性高、处理条件温和、成本效益显著等优势, 近年来在食品杀菌领域展现出巨大潜力[8]。该技术是在两个金属电极间设置绝缘介质, 以阻挡板间的气隙, 使气隙通道内放电不产生电弧, 而是在大压力放电过程中产生丝状放电的模式[9]。AP通过产生高活性粒子可对细菌、真菌及孢子等微生物表现出广谱灭活效应。同时, 因其具有非热特性, 对食品营养成分和感官品质的影响较小[10]。此外, AP技术不仅能有效延缓水产品腐败变质, 还能较好地维持其原有品质特性, 因而在水产保鲜领域具有广阔应用前景[11]。ZHANG等[12]在研究中发现在长期冷链贮藏过程中AP处理可以更好地保护风味特征, 且对其他品质指标无显著影响。本研究探究在4 ℃贮藏过程中AP处理对金鲳鱼粗脂肪挥发性化合物的影响。
多技术联用分析可以更好地解释食品风味成分的变化, 从而理解某种香气的作用机制[13]。其中, 电子鼻和电子舌是基于多学科交叉的新型智能感官分析技术, 通过模拟人类嗅觉和味觉感知系统, 可实现对大批量样品气味和滋味特征的客观评价[14]。本研究应用该技术对金鲳鱼粗脂肪样品的风味进行表征分析[15]。气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)是一种利用标准参考数据库分析食品中挥发性化合物的技术[16], 该技术可对复杂试样组分进行定量和定性分析。目前, 电子鼻、电子舌和GC-MS均已广泛应用于食品工业的风味分析和质量控制, 可以更全面揭示食品风味的本质特征。
在本研究中, 使用AP处理金鲳鱼并进行冷藏实验, 采用电子鼻、电子舌和GC-MS技术, 对AP处理的金鲳鱼粗脂肪在4 ℃贮藏期间的风味成分进行定性定量分析。本研究可为AP技术在水产品加工和贮藏的应用及粗脂肪挥发性化合物的变化机制提供新的参考依据。
1 材料与方法
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1.1 材料与试剂
金鲳鱼[重量(520±60) g, 长(29±3) cm]购自舟山国际水产城水产品贸易区(2024年11月, 中国)。整条鱼在低温下被运送到实验室, 保留腹部部分, 待用。
石油醚(沸程30~60 ℃)、无水硫代硫酸钠、冰醋酸、酚酞指示剂、氢氧化钾、乙醇、吐温80、氯化钠(分析纯, 国药集团化学试剂有限公司)。
1.2 仪器与设备
FOSS自动索氏提取器(丹麦FOSS分析有限公司); HP-5MS色谱柱(30 m×0.25 mm, 0.25 μm)、PAL/PAL3自动进样器系统、5975B气相色谱仪质谱仪(美国Agilent公司); BK130/36低温等离子体反应装置(美国PHENIX公司); PEN-3电子鼻系统(德国AIRSENSE公司); iTongue20电子舌(浙江浙科仪器设备有限公司); T 25 digital ULTRA-TURRAX剪切机(德国IKA公司)。
1.3 实验方法
1.3.1 样品制备和贮藏
金鲳鱼取腹部可食用位置, 分装样品, 每份样品(92±8) g, 放入聚乙烯塑料盒中。将金鲳鱼放在平板中心的位置上, 在30 kV的放电电压下处理1.5 min, 等离子体可以均匀分布在整个放电空间。未冷藏处理的金鲳鱼为新鲜组, AP处理后在-4 ℃保存0、3、6、9、12 d的作为AP组, 未用AP处理的作为对照组。
1.3.2 粗脂肪提取率
粗脂肪提取参考李邰宇等[17]的方法, 采用FOSS自动索氏抽提仪, 样品在浸提纸筒内称重后装入浸提器, 在封闭系统中加入溶剂, 样品与石油醚料液比为1:5 (g:mL), 通过电子加热板对浸提杯加热。萃取程序包括4个步骤: 热浸提、淋洗、溶剂回收和预干燥。金鲳鱼脂肪的提取率计算如公式(1)所示。
W/%=$\frac{{{m}_{1}}-{{m}_{2}}}{m}$×100%
式中: W为金鲳鱼粗脂肪提取率, %; m1为提取器的质量, g; m2为提取杯的质量, g; m为金鲳鱼样品的称样质量, g。
1.3.3 金鲳鱼粗脂肪酸价测定
测定酸价(acid value, AV)的方法参考赵思敏等[18]方法, 并稍作修改。将提取的5.00 g粗脂肪溶解在石油醚和乙醇中(1:1, V:V)。随后, 用0.10 mol/L氢氧化钾标准滴定剂测定样品溶液中的游离脂肪酸含量。以酚酞指示剂颜色变化作为终点判定依据。用滴定结束时消耗的标准滴定溶液的体积来计算粗脂肪的AV, 如公式(2)所示。
XAV=$\frac{\left( V-{{V}_{0}} \right)\times c\times 56.1}{{{m}_{3}}}$
式中: XAV为粗脂肪的AV, mg/g; V为试剂测定所消耗的标准溶液的体积, mL; V0为相应的空白测定所消耗的标准滴定溶液的体积, mL; c为标准滴定溶液的摩尔浓度, moL/L; 56.1为氢氧化钾的摩尔质量, g/moL; m3为粗脂肪样品的称样量, g。
1.3.4 GC-MS对金鲳鱼粗脂肪挥发性化合物检测
参考WANG等[19]的方法, 并作出适当修改。称取5 g金鲳鱼粗脂肪于顶空瓶中, 加入1 g饱和氯化钠, 压盖, 置于80 ℃水浴中平衡20 min, 再将固相微萃取针扎进顶空中, 继续放入80 ℃水浴中30 min, 250 ℃进样口解析5 min。HP-5MS色谱柱(30 m×0.25 mm, 0.25 μm), 初温柱温50 ℃保持2 min, 以5 ℃/min升至180 ℃保持5 min, 再以10 ℃/min升至250 ℃, 保持5 min。进样口温度250 ℃, 传输线温度280 ℃, 载气流: 1.0 mL/min。离子源温度: 230 ℃, 四极杆温度150 ℃, 电子轰击源(electron lonization source, EI), 全扫40~600 m/z。
1.3.5 气味活性值分析
气味活性值(odor activity value, OAV)是根据样品中香气活性成分的浓度与嗅觉阈值的比值得出的[20], 通过计算OAV, 可以评估每种挥发性化合物对样品整体香气特征的贡献程度。OAV的计算如公式(3)所示。
$OAV=Ci/Ti $
式中: Ci是样品中化合物的浓度, µg/kg; Ti是化合物的气味阈值, µg/kg。
1.3.6 电子舌检测金鲳鱼粗脂肪的滋味物质
参考陈戈辉等[21]的方法, 并作适当修改。取25 g温度回升至室温金鲳鱼粗脂肪于烧杯中, 加入75 mL超纯水, 再加入5 g乳化剂(吐温80), 用剪切机以8500 r/min搅拌10 min, 使其成为乳液, 将预处理后的各样品每个等分为15 mL用于电子舌检测。用待测样品对进行仪器预热, 使传感器全部运行数次以使传感器稳定, 进样后, 根据传感器响应信号值的大小及响应曲线进行灵敏度的调节, 最终确定各个传感器的灵敏度, 每个样品重复6次平行。
1.3.7 电子鼻对金鲳鱼粗脂肪挥发性化合物检测
参考魏来等[22]的方法, 并作适当修改。电子鼻由传感部分、信号传输部分和信息处理部分3个主要部分组成传感器。将金鲳鱼粗脂肪解冻且温度回升至室温后, 摇匀后称取0.5 g置于100 mL烧杯中, 双层保鲜膜封口, 静置30 min后上机测试。将进样针头插入含样品的密封烧杯中, 电子鼻进行测定。测定条件: 采样时间为1 s/组; 传感器自清洗时间为80 s; 传感器归零时间为5 s; 样品准备时间为5 s; 进样流量为400 mL/min; 分析采样时间为80 s。
1.4 数据处理
使用OriginPro 9.1进行分析。对实验结果进行统计分析, 根据3个独立实验的结果计算平均值和标准偏差。采用多范围检验评估均数的差异, 在P<0.05时认为差异有显著性意义。
2 结果与分析
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2.1 粗脂肪提取率分析
如图1A所示, 0 d金鲳鱼组粗脂肪的提取率为24.12%±1.06%, 初始金鲳鱼粗脂肪提取率有一定的波动, 这可能与金鲳鱼购买时间、金鲳鱼的状态和实验过程中的操作有关。在贮藏时间延长的条件下, AP处理组和对照组的粗脂肪提取率均呈现显著下降趋势。经过12 d贮藏后AP处理的金鲳鱼组粗脂肪提取率为18.32%±0.78%, 对照组粗脂肪提取率为19.51%±0.85%。这表明, AP处理过程中释放高活性自由基可能会与鱼肉中的不饱和脂肪酸发生反应, 导致油脂氧化, 氧化的油脂在提取过程中容易形成沉淀, 从而降低粗脂肪提取率, 因此需要进一步研究AP处理对金鲳鱼粗脂肪的影响。
2.2 酸价测定分析
AV测量结果反映了鱼油的氧化特性, 可作为评价新鲜鱼油的指标。通过图1B可知, 新鲜组金鲳鱼粗脂肪AV为(0.39±0.04) mg/g, 经过12 d贮藏后AP处理的金鲳鱼粗脂肪AV为(0.84±0.09) mg/g, 对照组金鲳鱼粗脂肪AV为(1.32±0.16) mg/g, 均达到SC/T 3502—2016《鱼油》中粗鱼油一级标准[23]。AV的增加与粗脂肪在贮藏期间发生的氧化降解过程呈正相关, 表明鱼油品质在贮藏过程中出现渐进性劣变。当贮藏时间延长至6 d时, 对照组样品的AV显著性升高, 这可能是由于油脂的氧化降解以及水解反应造成的。而AP处理在初始阶段促进了金鲳鱼粗脂肪的初级氧化反应, 但贮藏后期并无显著性影响, 基于此, 需要进一步研究AP处理对贮藏过程中金鲳鱼粗脂肪挥发性化合物的影响。
2.3 GC-MS对挥发性化合物分析
采用GC-MS对3组粗脂肪中挥发性有机化合物进行了定性和定量分析。不同组的挥发性有机物含量不同, 说明3组间的香气特征不同[24]。通过表1能看到, 不同储藏时间以及是否经过AP处理的挥发性有机物类型与含量存在差异。新鲜组检测出烷烃类挥发性化合物9种, 醇类未检测到, 醛类2种, 酮类5种, 酸类1种, 酯类3种, 其他类6种。AP组-12检测出烷烃类挥发性化合物11种, 醇类未检测到, 醛类2种, 酮类5种, 酸类2种, 酯类6种, 其他类12种。对照组-12检测出烷烃类挥发性化合物7种, 醇类3种, 醛类0种, 酮类5种, 酸类6种, 酯类7种, 其他类6种。通过GC-MS数据得到, 挥发性挥发物主要为烷烃类, 烷烃是形成杂环化合物的重要中间体, 它们广泛存在于水产品的挥发性化合物中, 但是大多数烷烃通常具有较高的气味阈值, 对水产品整体气味的贡献最小[25]。相较于对照组, AP处理组的醇类和酸类物质的种类和含量均较低。醇类和酸类是脂质氧化产生的次生代谢产物, 主要来源于多不饱和脂肪酸的氧化降解。因此可以得到对照组在多不饱和脂肪酸氧化方面高于AP处理组。经过AP处理的金鲳鱼粗脂肪的酮类和其他类挥发性化合物相对含量高于对照组, 说明AP处理为金鲳鱼粗脂肪带来了特殊的挥发性化合物, 但也有可能是粗脂肪的其他氧化产物, 值得进一步研究。
2.4 气味活性值数据分析
化合物嗅觉阈值是表征气味物质特性的重要指标, 对关键致香物质鉴定、异味污染的形成机制、恶臭评估以及污染控制有重要意义, 是判定化合物对香气和恶臭贡献率的基础性数据, 0.1<OAV<1的化合物被认为是气味活性物质, OAV≥1的化合物被进一步定义为主要气味活性物质[26]。如表2所示, 3组共筛选出5种OAV>1的关键挥发性化合物, 分别为异丁醛、丁基羟基甲苯、(Z)-3-苯基丙烯醛、乙酸桂酯和邻苯二甲酸二丁酯。在新鲜组金鲳鱼粗脂肪中, 丁基羟基甲苯、(Z)-3-苯基丙烯醛、乙酸桂酯和邻苯二甲酸二丁酯的OAV均大于1, 表明其对该样品风味具有贡献。新鲜组的气味活性特征主要与脂类挥发性化合物相关, 同时检测到少量苯类挥发性化合物。苯类物质的生成可能源于脂质氧化或苯丙氨酸的降解代谢, 这说明新鲜金鲳鱼粗脂肪在初期就已发生轻微脂质氧化, 结合AV检测综合分析, 可以判定新鲜组金鲳鱼粗脂肪属于优质脂质。
AP组-12处理组中, 金鲳鱼粗脂肪检出2种OAV>1的关键挥发性化合物(异丁醛和丁基羟基甲苯)。而对照组-12仅检出丁基羟基甲苯一种关键挥发性化合物。丁基羟基甲苯作为一种抗氧化剂, 不具有挥发性气味。对照组-12丁基羟基甲苯OAV远高于AP组-12和新鲜组, 这表明AP组-12处理组氧化程度较轻, 消耗丁基羟基甲苯较少, 而对照组因氧化严重需要更多丁基羟基甲苯残留来维持稳定性。佐证了AP处理能减缓粗脂肪氧化并对挥发性化合物起到一定的保护作用[27]。
2.5 电子舌检测金鲳鱼粗脂肪的滋味物质分析
采用电子舌对金鲳鱼粗脂肪中的滋味物质进行系统分析, 如图2所示。图2中每一个点代表每一次重复实验, 不同点组合成的簇代表一类样品, 样本空间分布的距离直观反映了各组样品整体感官品质的差异程度。从图2中可以看出: 电子舌通过滋味的识别将不同组的粗脂肪样品区分开来。新鲜组、AP组-12和对照组-12在PCA图上呈现明显分离状态, 且不同组的样品粗脂肪的含量存在比较明显的差异, 可以根据实际应用场景需求作进一步的探究[28]。
2.6 电子鼻特征挥发性风味物质分析
选取每个样品特征图上71~72 s对金鲳鱼粗脂肪进行分析, 结果如图3 PCA所示, 第一和第二主成份贡献率之和达到90%以上, 第一主成分占比83.81%, 第二主成分贡献率是9.91%, 说明样品PCA数据是可信的。通过电子鼻雷达图和PCA分析可见, 3个粗脂肪样品在气味上存在明显的差异, 在PCA图中可被明确的区分开来, 基于样品在PCA图中的空间分布特征及传感器响应可知, 样品之间的差异主要表现在第一主成分上, 对照组-12和新鲜组重叠分布在一起, 表明AP组-12与另外二者在气味上差异最大, 对照组-12和新鲜组二者在气味上更为接近。电子鼻传感器对粗脂肪样品有明显的应答, 响应值较大的传感器主要是W5S、W1S、W1W、W2S、W2W; 此外, 对照组-12和新鲜组的传感器信号强度较高, AP组-12中除W5S传感器外, 其余通道的信号强度均低于另外两组。这表明AP组-12挥发性风味物质的释放量较少, 有效抑制了脂质的氧化反应; 并且AP组-12可能具有更温和的风味特征(对照组-12和新鲜组可能由于氧化导致哈喇味或者鱼腥味)。电子鼻在宏观检测数据上与GC-MS检测出的数据相似, 说明AP处理在不显著影响其他特性的情况下, 对挥发性化合物起到了很好的保护效果[29-30]。
3 结论
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本研究利用电子舌区分滋味物质, 结合GC-MS和电子鼻技术, 系统分析了AP处理对金鲳鱼4 ℃贮藏期间粗脂肪挥发性化合物的特征, 揭示了AP处理对金鲳鱼粗脂肪挥发性有机物的组成差异及风味特征。GC-MS联用OAV共检测到异丁醛、丁基羟基甲苯、(Z)-3-苯基丙烯醛、乙酸桂酯和邻苯二甲酸二丁酯5种关键挥发性化合物, 新鲜组主要为脂类挥发性化合物, 对照组检出的苯类物质与新鲜组和AP处理组存在差异, 对照组中检出的挥发性化合物主要与苯类化合物相关, 说明AP处理能减缓脂质氧化。电子鼻雷达图显示新鲜组与对照组-12的挥发性物质有部分重叠, 而AP组-12与其他两组差异较大, 这些差异可能与AP处理在4 ℃冷藏过程中脂质氧化和代谢密切相关, 在挥发性化合物检测方面与GC-MS结果相似。综上所述AP处理为金鲳鱼粗脂肪带来了特殊的挥发性化合物并减缓了4 ℃贮藏过程中脂质氧化。本研究详细表征了AP处理金鲳鱼在4 ℃贮藏过程中挥发性化合物的差异变化, 为AP在水产品挥发性化合物方面的应用和质量控制方面提供了理论依据。此外, 本研究的不足之处在于样本代表性不足, 未涵盖不同季节、养殖环境的样本, 可能影响结果的普适性。未来研究可结合多组学技术和动态监测以全面评估AP的作用机制。
基金
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  • 广东省现代农业产业共性关键技术研发创新团队建设项目(加工与保鲜共性关键技术)(2024CXTD16)
  • 广东省大学生创新创业训练计划项目(X202411347192)
  • 国家自然科学基金项目(32302135)
  • 国家自然科学基金项目(32072291)
  • 大宗水产品预制菜肴加工关键技术研发项目(2023C03006)
文献
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2025年第16卷第11期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
  • 接收时间：2025-04-09
  • 首发时间：2025-07-14
  • 出版时间：2025-06-15
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  • 收稿日期：2025-04-09
基金
广东省现代农业产业共性关键技术研发创新团队建设项目(加工与保鲜共性关键技术)(2024CXTD16)
广东省大学生创新创业训练计划项目(X202411347192)
国家自然科学基金项目(32302135)
国家自然科学基金项目(32072291)
大宗水产品预制菜肴加工关键技术研发项目(2023C03006)
作者信息
    1. 浙江省海鲜健康危险因素重点实验室, 浙江海洋大学食品药学学院, 舟山 316022
    2. 农业农村部岭南特色食品绿色加工与智能制造重点实验室, 广东省岭南特色食品科学与技术重点实验室, 仲恺农业工程学院食品科学与工程学院, 广州 510225

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* 应晓国(1989—), 男, 博士, 副教授, 主要研究方向为水产品冷链物流。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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