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Article(id=1153433694451782064, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241020001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1729353600000, receivedDateStr=2024-10-20, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929622519, onlineDateStr=2025-07-19, pubDate=1744646400000, pubDateStr=2025-04-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929622519, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929622519, creator=13701087609, updateTime=1752929622519, updator=13701087609, issue=Issue{id=1153433686872679135, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='7', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929620712, creator=13701087609, updateTime=1757656380159, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1173259152974561742, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1173259152978756047, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433686872679135, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=306, endPage=314, ext={EN=ArticleExt(id=1153433694976070080, articleId=1153433694451782064, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Effects of different cooling rates on volatile flavor compounds of anhydrous live Crassostrea gigas after purification, columnId=1151895321388347923, journalTitle=Journal of Food Safety & Quality, columnName=Food Analysis and Detection, runingTitle=null, highlight=null, articleAbstract=

Objective To elucidate the effects of different cooling rates after purification on the volatile flavor compounds of anhydrous live Crassostrea gigas. Methods This study employed gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds of oysters that were purified for 24 hours and then cooled to 4 °C at varying rates (1, 3, 7, 11 and 16 °C/h). Results The results indicated that 45 kinds of known compounds were detected via GC-IMS, with 5 kinds of compounds identified in their dimeric forms. These compounds included 10 kinds of alcohols, 8 kinds of aldehydes, 6 kinds of esters, 7 kinds of ketones, 4 kinds of hydrocarbons, 3 kinds of furans, 3 kinds of alkenes, and 4 kinds of other compounds. Propanal and isovaleraldehyde levels decreased with increasing cooling rates, while acetone levels increased significantly. A total of 25 kinds of differential flavor compounds, including propionaldehyde, n-butanal, 2-butanone and acetone, were selected based on variable importance in the projection, and these compounds might serve as potential biomarkers for distinguishing oysters during the distribution process. Conclusion This study demonstrates that different cooling rates after purification have a significant impact on Crassostrea gigas in anhydrous preservation, providing theoretical support for the preservation and freshness maintenance of Crassostrea gigas.

, correspAuthors=Shi-Jie BI, 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, authorCompany=null, fund=null, authors=null, authorsList=Tian-Yu HOU, Shi-Jie BI, Yu-Fan CAI, Gao GONG), CN=ArticleExt(id=1153433723149209891, articleId=1153433694451782064, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响, columnId=1151895321958773274, journalTitle=食品安全质量检测学报, columnName=食品分析与检测, runingTitle=null, highlight=null, articleAbstract=

目的 明确净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对净化24 h后以不同降温速率(1、3、7、11和16 ℃/h)降至4 ℃并进行无水保活太平洋牡蛎的挥发性风味物质进行分析。结果 通过GC-IMS共检测到45种已知化合物, 这些化合物中包含10种醇类、8种醛类、6种酯类、7种酮类、4种烃类、3种呋喃化合物、3种烯类物质及4种其他类物质, 其中5种物质以二聚体形式存在。丙醛和异戊醛随着降温速率的增加而减少, 而丙酮则明显增加。通过投影变量重要性值筛选出丙醛、正丁醛、2-丁酮与丙酮等25种差异性风味物质, 这些物质可作为区分太平洋牡蛎流通过程中风味品质的潜在生物标志物。结论 本研究表明净化后不同降温速率对无水保活中的太平洋牡蛎影响较大, 本研究为太平洋牡蛎的保活保鲜提供了理论依据。

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* 毕诗杰(1994—), 女, 博士, 讲师, 主要研究方向为水产品保鲜与加工。E-mail:
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侯天予(2004—), 女, 主要研究方向为水产品加工与保鲜。E-mail:

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Aquaculture, 2013, 400-401: 53-60., articleTitle=Biochemical and elemental composition of the offshore-cultivated oysters Ostrea edulis and Crassostrea gigas, refAbstract=null)], funds=[Fund(id=1173278654852379560, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, awardId=2224ZZQRCXM, language=CN, fundingSource=天池英才人才引进项目(2224ZZQRCXM), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1173278650859402016, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, xref=null, ext=[AuthorCompanyExt(id=1173278650863596320, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, companyId=1173278650859402016, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China), AuthorCompanyExt(id=1173278650876179233, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, companyId=1173278650859402016, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1.新疆农业大学食品科学与药学学院, 乌鲁木齐 830052)]), AuthorCompany(id=1173278650943288101, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, xref=null, ext=[AuthorCompanyExt(id=1173278650951676710, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, companyId=1173278650943288101, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2. College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China), AuthorCompanyExt(id=1173278650955871015, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, companyId=1173278650943288101, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.新疆农业大学动物科学学院, 乌鲁木齐 830052)])], figs=[ArticleFig(id=1173278653342430067, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Fig.1, caption=GC-IMS two-dimensional spectrum (A) and two-dimensional difference spectrum (B) during the circulation process of Crassostrea gigas, figureFileSmall=N+NjtKUFdvINMx8xg1nhaw==, figureFileBig=cewrc/4gkLdGb+BHPDFwMw==, tableContent=null), ArticleFig(id=1173278653459870582, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=图1, caption=太平洋牡蛎流通过程中GC-IMS二维谱图(A)和二维差异谱图(B), figureFileSmall=N+NjtKUFdvINMx8xg1nhaw==, figureFileBig=cewrc/4gkLdGb+BHPDFwMw==, tableContent=null), ArticleFig(id=1173278653539562361, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Fig.2, caption=Peak area of VOCs of Crassostrea gigas during the circulation process, figureFileSmall=5N7ucQNe1LZ2Yo1adxzSNQ==, figureFileBig=QmlZ9f4L46ho9aJJcEzODQ==, tableContent=null), ArticleFig(id=1173278653623448445, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=图2, caption=太平洋牡蛎流通过程中VOCs的峰面积, figureFileSmall=5N7ucQNe1LZ2Yo1adxzSNQ==, figureFileBig=QmlZ9f4L46ho9aJJcEzODQ==, tableContent=null), ArticleFig(id=1173278653715723135, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Fig.3, caption=Fingerprint of VOCs of Crassostrea gigas during the circulation process, figureFileSmall=kql1kGNdhJxwiofkR3IuNA==, figureFileBig=Dz9FqexW3haz8OqORIhzjg==, tableContent=null), ArticleFig(id=1173278653807997827, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=图3, caption=太平洋牡蛎流通过程中VOCs的指纹图谱, figureFileSmall=kql1kGNdhJxwiofkR3IuNA==, figureFileBig=Dz9FqexW3haz8OqORIhzjg==, tableContent=null), ArticleFig(id=1173278653896078215, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Fig.4, caption=Scatter plot of volatile substance PCA scores in Crassostrea gigas during the circulation process, figureFileSmall=lTVShFGIkWpDTnWuXYrsFQ==, figureFileBig=lsWqiX96kSfJ16zBPhKULw==, tableContent=null), ArticleFig(id=1173278653971575691, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=图4, caption=太平洋牡蛎流通中挥发性物质PCA得分散点图, figureFileSmall=lTVShFGIkWpDTnWuXYrsFQ==, figureFileBig=lsWqiX96kSfJ16zBPhKULw==, tableContent=null), ArticleFig(id=1173278654097404815, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Fig.5, caption=Scatter plot of OPLS-DA scores for volatile substances (A) and displacement test results (B) in Crassostrea gigas during the circulation process, figureFileSmall=YHMwDtbITQUO5aUR56WZ6Q==, figureFileBig=lbv5eeamRsULLudYQj0Olg==, tableContent=null), ArticleFig(id=1173278654160319379, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=图5, caption=太平洋牡蛎流通中挥发性物质OPLS-DA得分散点图(A)及置换检验结果(B), figureFileSmall=YHMwDtbITQUO5aUR56WZ6Q==, figureFileBig=lbv5eeamRsULLudYQj0Olg==, tableContent=null), ArticleFig(id=1173278654256788374, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Table 1, caption=

GC-IMS gradient elution procedure

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/min 流速/(mL/min) 漂流气/(mL/min) 载气/(mL/min)
0 2 150 2
5 10 150 2
10 15 150 15
15 50 150 50
20 100 150 100
25 150 150 150
), ArticleFig(id=1173278654336480153, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=表1, caption=

GC-IMS梯度洗脱程序

, figureFileSmall=null, figureFileBig=null, tableContent=
时间/min 流速/(mL/min) 漂流气/(mL/min) 载气/(mL/min)
0 2 150 2
5 10 150 2
10 15 150 15
15 50 150 50
20 100 150 100
25 150 150 150
), ArticleFig(id=1173278654416171932, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Table 2, caption=

VOCs of Crassostrea gigas during the circulation process

, figureFileSmall=null, figureFileBig=null, tableContent=
种类 名称 英文名称 CAS号 分子式 分子量 保留指数 保留时间
/min		 迁移时间/ms
醇类 1,3-二氯丙醇 1-3-dchloro-2-propanol C96231 C3H6Cl2O 129.0 871.4 371.302 1.3567
正戊醇 1-pentanol C71410 C5H12O 88.1 717.4 205.849 1.5150
仲丁醇 2-butanol C78922 C4H10O 74.1 550.1 122.864 1.1570
正丙醇 propanol C71238 C3H8O 60.1 532.7 117.490 1.1167
2-甲基丁醇-M 2-methyl-1-butanol-M C137326 C5H12O 88.1 715.8 204.650 1.4707
2-甲基丁醇-D 2-methyl-1-butanol-D C137326 C5H12O 88.1 740.4 223.431 1.2339
正庚醇 1-heptanol C111706 C7H16O 116.2 988.2 610.497 1.7508
异丙醇 iso-propanol C67630 C3H8O 60.1 496.3 107.597 1.0978
3-辛醇 3-octanol C589980 C8H18O 130.2 967.1 556.687 1.4050
糠醇 2-furanmethanol C98000 C5H6O2 98.1 847.2 336.523 1.3632
3-甲基-1-戊醇 1-pentanol-3-methyl C589355 C6H14O 102.2 858.4 352.024 1.6049
醛类 丙醛 propanal C123386 C3H6O 58.1 504.8 109.751 1.1488
苯乙醛-M phenylacetaldehyde-M C122781 C8H8O 120.2 1050.5 805.272 1.2593
苯乙醛-D phenylacetaldehyde-D C122781 C8H8O 120.2 1009.5 670.588 1.2562
异戊醛 3-methylbutanal C590863 C5H10O 86.1 639.1 158.697 1.4097
反-2-辛烯醛 E-2-octenal C2548870 C8H14O 126.2 1029.7 733.538 1.8262
正丁醛-M butanal-M C123728 C4H8O 72.1 623.0 151.001 1.2931
正丁醛-D butanal-D C123728 C4H8O 72.1 590.2 137.123 1.2858
异丁醛 isobutanal C78842 C4H8O 72.1 831.9 316.432 1.0979
(E)-2-庚烯醛 (E)-2-heptenal C18829555 C7H12O 112.2 980.6 590.441 1.2557
乙醛丙二醇缩醛 1-3-dioxolane-2-4-dimethyl-cis C3390123 C5H10O2 102.1 708.5 199.485 1.3918
酯类 巴豆酸乙酯 ethyl crotonate C623701 C6H10O2 114.1 837.5 323.633 1.5636
乙酸乙酯 ethyl Acetate C141786 C4H8O2 88.1 606.3 143.651 1.3442
异戊酸甲酯 methyl isopentanoate C556241 C6H12O2 116.2 777.4 256.143 1.2056
己酸甲酯 methyl hexanoate C106707 C7H14O2 130.2 932.1 478.810 1.6968
丁酸甲酯 methyl butyrate C623427 C5H10O2 102.1 992.6 622.358 1.1519
异戊酸甲酯 methyl isovalerate C556241 C6H12O2 116.2 783.5 262.200 1.5401
酮类 2-己酮 2-hexanone C591786 C6H12O 100.2 740.6 223.548 1.5085
顺-5-甲基-2-(1-甲基乙基)
环己酮		 isomenthone C491076 C10H18O 154.3 1120.4 1105.383 1.3409
2-戊酮 2-pentanone C107879 C5H10O 86.1 657.9 168.427 1.3753
2-丁酮-M 2-butanone-M C78933 C4H8O 72.1 576.3 131.853 1.0606
2-丁酮-D 2-butanone-D C78933 C4H8O 72.1 588.0 136.256 1.2580
2-壬酮-M 2-nonanone-M C821556 C9H18O 142.2 1064.9 859.341 1.4025
2-壬酮-D 2-nonanone-D C821556 C9H18O 142.2 1100.5 1010.017 1.8802
丙酮 acetone C67641 C3H6O 58.1 484.4 104.745 1.1236
环戊酮 cyclopentanone C120923 C5H8O 84.1 767.7 246.980 1.1107
呋喃 四氢呋喃 tetrahydrofuran C109999 C4H8O 72.1 568.7 129.134 1.2332
2-乙基呋喃 2-ethylfuran C3208160 C6H8O 96.1 755.0 235.685 1.3102
2,5-二甲基呋喃 2-5-dimethylfuran C625865 C6H8O 96.1 706.5 198.182 1.3590
烃类 异丁烷 methylpropane C75285 C4H10 58.1 353.3 81.989 1.2288
环丙烷 cyclopropane C75194 C3H6 42.1 360.8 82.944 1.2939
六甲基环三硅氧烷 cyclotrisiloxane-
hexamethyl-		 C541059 C6H18O3Si3 222.5 832.9 317.754 1.4630
2,4-二甲基庚烷 2-4-dimethylheptane C2213232 C9H20 128.3 800.0 279.320 1.2260
烯类 3-蒈烯 3-carene C13466789 C10H16 136.2 1050.9 806.736 1.6721
苯乙烯 styrene C100425 C8H8 104.2 900.3 418.537 1.5073
1-戊烯 1-pentene C109671 C5H10 70.1 486.4 105.206 1.3070
其他 3-乙基吡啶 3-ethylpyridine C536787 C7H9N 107.2 965.3 552.381 1.5187
1,4-二氧六环 1-4-dioxane C123911 C4H8O2 88.1 633.4 155.911 1.3325
乙硫醚 diethyl sulfide C352932 C4H10S 90.2 678.5 180.163 1.0467
2-乙基丁胺 ethyl isobutyl amine C13205602 C6H15N 101.2 842.0 329.487 1.8123
), ArticleFig(id=1173278654537806751, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=表2, caption=

太平洋牡蛎流通过程中VOCs

, figureFileSmall=null, figureFileBig=null, tableContent=
种类 名称 英文名称 CAS号 分子式 分子量 保留指数 保留时间
/min		 迁移时间/ms
醇类 1,3-二氯丙醇 1-3-dchloro-2-propanol C96231 C3H6Cl2O 129.0 871.4 371.302 1.3567
正戊醇 1-pentanol C71410 C5H12O 88.1 717.4 205.849 1.5150
仲丁醇 2-butanol C78922 C4H10O 74.1 550.1 122.864 1.1570
正丙醇 propanol C71238 C3H8O 60.1 532.7 117.490 1.1167
2-甲基丁醇-M 2-methyl-1-butanol-M C137326 C5H12O 88.1 715.8 204.650 1.4707
2-甲基丁醇-D 2-methyl-1-butanol-D C137326 C5H12O 88.1 740.4 223.431 1.2339
正庚醇 1-heptanol C111706 C7H16O 116.2 988.2 610.497 1.7508
异丙醇 iso-propanol C67630 C3H8O 60.1 496.3 107.597 1.0978
3-辛醇 3-octanol C589980 C8H18O 130.2 967.1 556.687 1.4050
糠醇 2-furanmethanol C98000 C5H6O2 98.1 847.2 336.523 1.3632
3-甲基-1-戊醇 1-pentanol-3-methyl C589355 C6H14O 102.2 858.4 352.024 1.6049
醛类 丙醛 propanal C123386 C3H6O 58.1 504.8 109.751 1.1488
苯乙醛-M phenylacetaldehyde-M C122781 C8H8O 120.2 1050.5 805.272 1.2593
苯乙醛-D phenylacetaldehyde-D C122781 C8H8O 120.2 1009.5 670.588 1.2562
异戊醛 3-methylbutanal C590863 C5H10O 86.1 639.1 158.697 1.4097
反-2-辛烯醛 E-2-octenal C2548870 C8H14O 126.2 1029.7 733.538 1.8262
正丁醛-M butanal-M C123728 C4H8O 72.1 623.0 151.001 1.2931
正丁醛-D butanal-D C123728 C4H8O 72.1 590.2 137.123 1.2858
异丁醛 isobutanal C78842 C4H8O 72.1 831.9 316.432 1.0979
(E)-2-庚烯醛 (E)-2-heptenal C18829555 C7H12O 112.2 980.6 590.441 1.2557
乙醛丙二醇缩醛 1-3-dioxolane-2-4-dimethyl-cis C3390123 C5H10O2 102.1 708.5 199.485 1.3918
酯类 巴豆酸乙酯 ethyl crotonate C623701 C6H10O2 114.1 837.5 323.633 1.5636
乙酸乙酯 ethyl Acetate C141786 C4H8O2 88.1 606.3 143.651 1.3442
异戊酸甲酯 methyl isopentanoate C556241 C6H12O2 116.2 777.4 256.143 1.2056
己酸甲酯 methyl hexanoate C106707 C7H14O2 130.2 932.1 478.810 1.6968
丁酸甲酯 methyl butyrate C623427 C5H10O2 102.1 992.6 622.358 1.1519
异戊酸甲酯 methyl isovalerate C556241 C6H12O2 116.2 783.5 262.200 1.5401
酮类 2-己酮 2-hexanone C591786 C6H12O 100.2 740.6 223.548 1.5085
顺-5-甲基-2-(1-甲基乙基)
环己酮		 isomenthone C491076 C10H18O 154.3 1120.4 1105.383 1.3409
2-戊酮 2-pentanone C107879 C5H10O 86.1 657.9 168.427 1.3753
2-丁酮-M 2-butanone-M C78933 C4H8O 72.1 576.3 131.853 1.0606
2-丁酮-D 2-butanone-D C78933 C4H8O 72.1 588.0 136.256 1.2580
2-壬酮-M 2-nonanone-M C821556 C9H18O 142.2 1064.9 859.341 1.4025
2-壬酮-D 2-nonanone-D C821556 C9H18O 142.2 1100.5 1010.017 1.8802
丙酮 acetone C67641 C3H6O 58.1 484.4 104.745 1.1236
环戊酮 cyclopentanone C120923 C5H8O 84.1 767.7 246.980 1.1107
呋喃 四氢呋喃 tetrahydrofuran C109999 C4H8O 72.1 568.7 129.134 1.2332
2-乙基呋喃 2-ethylfuran C3208160 C6H8O 96.1 755.0 235.685 1.3102
2,5-二甲基呋喃 2-5-dimethylfuran C625865 C6H8O 96.1 706.5 198.182 1.3590
烃类 异丁烷 methylpropane C75285 C4H10 58.1 353.3 81.989 1.2288
环丙烷 cyclopropane C75194 C3H6 42.1 360.8 82.944 1.2939
六甲基环三硅氧烷 cyclotrisiloxane-
hexamethyl-		 C541059 C6H18O3Si3 222.5 832.9 317.754 1.4630
2,4-二甲基庚烷 2-4-dimethylheptane C2213232 C9H20 128.3 800.0 279.320 1.2260
烯类 3-蒈烯 3-carene C13466789 C10H16 136.2 1050.9 806.736 1.6721
苯乙烯 styrene C100425 C8H8 104.2 900.3 418.537 1.5073
1-戊烯 1-pentene C109671 C5H10 70.1 486.4 105.206 1.3070
其他 3-乙基吡啶 3-ethylpyridine C536787 C7H9N 107.2 965.3 552.381 1.5187
1,4-二氧六环 1-4-dioxane C123911 C4H8O2 88.1 633.4 155.911 1.3325
乙硫醚 diethyl sulfide C352932 C4H10S 90.2 678.5 180.163 1.0467
2-乙基丁胺 ethyl isobutyl amine C13205602 C6H15N 101.2 842.0 329.487 1.8123
), ArticleFig(id=1173278654634275746, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=EN, label=Table 3, caption=

Differentially volatile flavor compounds

, figureFileSmall=null, figureFileBig=null, tableContent=
序号 化合物名称 VIP 序号 化合物名称 VIP
1 丙醛 1.49275 14 丁酸甲酯 1.09721
2 1,4-二氧六环 1.46930 15 2-丁酮 1.08946
3 反-2-辛烯醛 1.42431 16 3-乙基吡啶 1.08869
4 苯乙醛-D 1.41151 17 六甲基环三硅
氧烷		 1.07711
5 3-蒈烯 1.36858 18 2-乙基丁胺 1.07098
6 苯乙烯 1.33066 19 巴豆酸乙酯 1.05328
7 2-戊酮 1.32644 20 四氢呋喃 1.04496
8 2-壬酮-M 1.30930 21 丙酮 1.02993
9 乙酸乙酯 1.30169 22 正丁醛-M 1.02920
10 (E)-2-庚烯醛 1.24273 23 异丁烷 1.02554
11 糠醇 1.24094 24 乙醛丙二醇缩醛 1.02519
12 2-壬酮-D 1.21871 25 环丙烷 1.00581
13 正戊醇 1.11066
), ArticleFig(id=1173278654705578916, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433694451782064, language=CN, label=表3, caption=

差异挥发性风味物质

, figureFileSmall=null, figureFileBig=null, tableContent=
序号 化合物名称 VIP 序号 化合物名称 VIP
1 丙醛 1.49275 14 丁酸甲酯 1.09721
2 1,4-二氧六环 1.46930 15 2-丁酮 1.08946
3 反-2-辛烯醛 1.42431 16 3-乙基吡啶 1.08869
4 苯乙醛-D 1.41151 17 六甲基环三硅
氧烷		 1.07711
5 3-蒈烯 1.36858 18 2-乙基丁胺 1.07098
6 苯乙烯 1.33066 19 巴豆酸乙酯 1.05328
7 2-戊酮 1.32644 20 四氢呋喃 1.04496
8 2-壬酮-M 1.30930 21 丙酮 1.02993
9 乙酸乙酯 1.30169 22 正丁醛-M 1.02920
10 (E)-2-庚烯醛 1.24273 23 异丁烷 1.02554
11 糠醇 1.24094 24 乙醛丙二醇缩醛 1.02519
12 2-壬酮-D 1.21871 25 环丙烷 1.00581
13 正戊醇 1.11066
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净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响
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侯天予 1 , 毕诗杰 1, * , 蔡宇凡 1 , 龚高 2
食品安全质量检测学报 | 食品分析与检测 2025,16(7): 306-314
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食品安全质量检测学报 | 食品分析与检测 2025, 16(7): 306-314
净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响
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侯天予1 , 毕诗杰1, * , 蔡宇凡1, 龚高2
作者信息
  • 1.新疆农业大学食品科学与药学学院, 乌鲁木齐 830052
  • 2.新疆农业大学动物科学学院, 乌鲁木齐 830052

    • 侯天予(2004—), 女, 主要研究方向为水产品加工与保鲜。E-mail:

通讯作者:

* 毕诗杰(1994—), 女, 博士, 讲师, 主要研究方向为水产品保鲜与加工。E-mail:
Effects of different cooling rates on volatile flavor compounds of anhydrous live Crassostrea gigas after purification
Tian-Yu HOU1 , Shi-Jie BI1, * , Yu-Fan CAI1, Gao GONG2
Affiliations
  • 1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
  • 2. College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China
出版时间: 2025-04-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241020001
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摘要
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目的 明确净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对净化24 h后以不同降温速率(1、3、7、11和16 ℃/h)降至4 ℃并进行无水保活太平洋牡蛎的挥发性风味物质进行分析。结果 通过GC-IMS共检测到45种已知化合物, 这些化合物中包含10种醇类、8种醛类、6种酯类、7种酮类、4种烃类、3种呋喃化合物、3种烯类物质及4种其他类物质, 其中5种物质以二聚体形式存在。丙醛和异戊醛随着降温速率的增加而减少, 而丙酮则明显增加。通过投影变量重要性值筛选出丙醛、正丁醛、2-丁酮与丙酮等25种差异性风味物质, 这些物质可作为区分太平洋牡蛎流通过程中风味品质的潜在生物标志物。结论 本研究表明净化后不同降温速率对无水保活中的太平洋牡蛎影响较大, 本研究为太平洋牡蛎的保活保鲜提供了理论依据。

太平洋牡蛎  /  挥发性风味物质  /  降温速率  /  保鲜  /  气相色谱-离子迁移谱法

Objective To elucidate the effects of different cooling rates after purification on the volatile flavor compounds of anhydrous live Crassostrea gigas. Methods This study employed gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds of oysters that were purified for 24 hours and then cooled to 4 °C at varying rates (1, 3, 7, 11 and 16 °C/h). Results The results indicated that 45 kinds of known compounds were detected via GC-IMS, with 5 kinds of compounds identified in their dimeric forms. These compounds included 10 kinds of alcohols, 8 kinds of aldehydes, 6 kinds of esters, 7 kinds of ketones, 4 kinds of hydrocarbons, 3 kinds of furans, 3 kinds of alkenes, and 4 kinds of other compounds. Propanal and isovaleraldehyde levels decreased with increasing cooling rates, while acetone levels increased significantly. A total of 25 kinds of differential flavor compounds, including propionaldehyde, n-butanal, 2-butanone and acetone, were selected based on variable importance in the projection, and these compounds might serve as potential biomarkers for distinguishing oysters during the distribution process. Conclusion This study demonstrates that different cooling rates after purification have a significant impact on Crassostrea gigas in anhydrous preservation, providing theoretical support for the preservation and freshness maintenance of Crassostrea gigas.

Crassostrea gigas  /  volatile flavor compounds  /  cooling rate  /  freshness maintenance  /  gas chromatography-ion mobility spectrometry
侯天予, 毕诗杰, 蔡宇凡, 龚高. 净化后不同降温速率对无水保活太平洋牡蛎挥发性风味物质的影响. 食品安全质量检测学报, 2025 , 16 (7) : 306 -314 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241020001
Tian-Yu HOU, Shi-Jie BI, Yu-Fan CAI, Gao GONG. Effects of different cooling rates on volatile flavor compounds of anhydrous live Crassostrea gigas after purification[J]. Journal of Food Safety & Quality, 2025 , 16 (7) : 306 -314 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241020001
正文
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0 引言
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牡蛎是世界上第一大养殖贝类, 因其丰富的营养价值和鲜嫩的肉品质而享有“海底牛奶”的美誉, 其中太平洋牡蛎是全球最受欢迎的贝类之一[1]。随着人们对牡蛎营养价值的了解, 对牡蛎的需求也在增加, 尤其是新鲜牡蛎。然而, 太平洋牡蛎流通过程非常复杂, 其在捕获、净化和保存/运输过程中经常受到温度波动、物理损伤、缺氧、振动等应激源的影响[2-4]。这些应激源严重降低了太平洋牡蛎的品质, 引起了体内代谢的重要变化[5-6], 甚至造成了太平洋牡蛎死亡, 从而导致重大经济损失。
新鲜太平洋牡蛎的气味主要由醇类、醛类、酯类和碳氢类化合物等风味物质构成, 具有独特的海鲜气味[7-9]。但是在流通过程中由于温度等胁迫因子导致牡蛎细胞内蛋白质、脂类和糖代谢发生降解。而挥发性化合物主要来自蛋白、脂质等氧化降解[10-12], 在流通过程中挥发性化合物会随着时间的延长、环境的改变而发生变化, 因此风味降解是鉴别牡蛎活力品质变化的关键途径。目前大多数研究主要集中在贝类净化和无水保活过程中微生物的变化, 化学污染, 重金属污染, 生理/生态反应和免疫反应等[13-18], 也有研究报告了贝类在半无水保活期间代谢组学的变化[19-21], 只有少数研究调查了牡蛎在净化过程中温度变化对贝类风味品质的影响, 如孟楠等[12]研究了不同温度(12、22、32 ℃)胁迫下太平洋牡蛎挥发性化合物的变化, 林恒宗[7]对于太平洋牡蛎在生态冰温下的品质也进行了研究。然而这些研究多集中在固定温度, 鲜少有对于净化后不同降温速率对无水保活过程中太平洋牡蛎风味品质影响的研究。
近年来, 食品工业中风味表征的精确度得到了显著提升, 这主要归功于气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)技术的广泛应用[22]。此技术不仅融合了GC卓越的分离能力和IMS的高度灵敏性与快速响应性, 更具备高灵敏度、高分辨率以及快速分析的特性[23-25]。它能够高效且直观地识别不同产品间的风味差异, 极大地增强了定性分析的准确性, 但是目前关于GC-IMS对于净化后不同降温速率对无水保活过程中太平洋牡蛎风味品质的监控鲜有报道。因此本研究以太平洋牡蛎为研究对象。采用GC-IMS技术对其挥发性成分进行评价, 并通过统计学分析, 确定在净化后不同的降温速率对太平洋牡蛎挥发性化合物的影响。本研究结果为保证贝类保鲜保活过程中的品质提供了理论依据。
1 材料与方法
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1.1 材料与试剂
1~2岁龄太平洋牡蛎取自山东乳山(36° 49'38.66'' N, 121° 42'3.84'' E)。所有牡蛎样本大小基本一致, 从中随机挑选30个牡蛎个体进行生物学参数统计, 测得平均壳高(35.0±7.2) mm; 平均壳长(108.4±11.0) mm; 平均壳宽(59.8±5.0) mm; 平均重量(128.8±14.4) g。
C4~C9正酮类化合物(1 mg/L, 德国G.A.S公司); 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
AB135S万分之一精密天平(瑞士梅特勒-托利多公司); QSJ-E70C1匀浆机(小熊电器股份有限公司); BDC-501WLHRT79S1U1冰箱(海尔智家股份有限公司); FS-SE-54-CB毛细管柱(15 m×0.53 mm, 1.0 μm)、FlavourSpec®风味分析仪(德国G.A.S公司)。
1.3 实验方法
1.3.1 样品前处理
将从乳山采集的鲜活太平洋牡蛎800只加冰运送到实验室, 并用流水清洗, 以去除壳上的杂质。随后对牡蛎进行了张口和死亡检查, 将敲打身体有创伤或牡蛎壳破损、内收肌消失等的样品去除, 采集样品(d0)。完好的样品被放置在实验室的循环海水控温装置(水温为20 ℃)中净化24 h, 采集样品(d1-D)。随后将其分为5组, 每组140个样本, 并在前期预实验处理的基础上将5组的水温分别以1、3、7、11和16 ℃/h的冷却速率从20 ℃降至4 ℃, 采集样品(d2)。5组样品分别命名为CR1、CR3、CR7、CR11和CR16。将净化后的牡蛎置于4 ℃冰箱中进行无水保活, 此过程持续3 d。样品采集分别为无水保活24 h (d3)、48 h (d4)和72 h (d5)阶段。在每个阶段, 随机抽取20只牡蛎进行存活率的检查, 并对其进行解剖, 软体部分用液氮处理, 并将其储存在-80 °C等待进一步分析。测样前取出, 在液氮速冻研磨罐中研磨后检测。称取2 g太平洋牡蛎样品粉末置于20 mL顶空进样瓶中, 加入5 mL 10%氯化钠溶液后密封, 将其放入进样盘待检测。
1.3.2 GC-IMS条件
漂移管长度为10 cm; 管内线性电压400 V/cm; 漂移管温度为40 ℃; 漂移气(高纯氮气, 纯度≥99.999%); 流速: 150 mL/min; IMS探测器温度为45 ℃。采用FS-SE-54-CB毛细管柱(15 m×0.53 mm, 1.0 μm), 柱温40 ℃。运行时间为25 min。IMS温度为45 ℃, 载气氮气, 纯度≥99.999%。流动相为高纯氮气, 固定相为键合交联5%二苯基、95%二甲基聚硅氧烷。通过比较GC-IMS库的保留时间和标准漂移时间来鉴定挥发性化合物, 程序如表1。
1.4 数据处理
样品重复3次测定, 利用Gallery Plot功能绘制样品中的挥发性成分图谱。采用设备自带的Laboratory Analytical Viewer软件进行分析, 通过对比NIST 2020版气相保留指数数据库与IMS迁移时间数据库对物质进行定性分析, 并建立挥发性风味物质(volatile organic compounds, VOCs)的指纹图谱, 进一步对不同样品之间的挥发性化合物差异进行分析。
2 结果与分析
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2.1 挥发性风味物质差异分析
本研究利用GC-IMS分析了太平洋牡蛎挥发性化合物的差异。反应离子峰(reaction ion peak, RIP)右侧的每一个点代表一种挥发性有机物。颜色代表物质的浓度, 白色表示含量较低, 红色表示含量较高, 颜色越深表示含量越高, 由于高浓度单体离子和中性分子可能会在漂移区形成二聚体, 因此单一化合物可能会产生多种信号, 即同一化合物的单聚体和二聚体。
从图1A中可以看出, RIP峰右侧的每一个点之间分离明显, 无交叉重合, 从图1A中可以看出牡蛎挥发性组分可以通过GC-IMS技术很好地分离。
为了进一步分析净化过程中不同降温速率对太平洋牡蛎挥发性风味物质的影响, 以捕捞后牡蛎为对照, 绘制了各组样品扣除对照后的二维差异谱图(图1B)。由图1B可直观看出样品间的差异, 红色代表化合物相对较多, 蓝色代表化合物相对较少。由图1B可知, 与初始捕捞组相比, 在降温速度为1 ℃/h和3 ℃/h时, 牡蛎体内挥发性化合物变化较小, 但随着降温速率的增加, 太平洋牡蛎体内挥发性化合物变化增加, 在无水保活48 h及72 h之后, 每组牡蛎体内的挥发性化合物对比前几天变化较大。
2.2 不同降温速率下无水保活太平洋牡蛎中挥发性成分的鉴定
根据保留时间和离子迁移时间对太平洋牡蛎的挥发性风味物质进行定性分析, 结果如表2所示。通过将测定结果与GC-IMS数据库进行对比, 共检测到45种已知化合物, 这些物质中含有醇类物质10种、醛类物质8种、酯类物质6种、酮类物质7种、烃类物质4种、呋喃化合物3种、烯类物质3种、其他类物质4种, 其中共有5种物质(2-甲基丁醇、苯乙醛、正丁醛、2-丁酮、2-壬酮)存在单倍体和二聚体的形式。如图2所示, 净化后不同降温速率处理的无水保活过程中太平洋牡蛎挥发性风味物质具有较大差异。降温速率越快, 越容易在无水保活过程中产生不利的挥发性风味物质。其中糠醇、异戊酸甲酯、丙酮等化合物含量在无水保活第3、4 d尤为增加明显, 且随着降温速率的增加而增加。而丙醛、异戊醛、2-戊酮等产生愉悦风味的物质随着降温速率的增加而减少。
2.3 挥发性风味物质指纹图谱分析
如图3所示, 利用GC-IMS系统内置的Gallery Plot插件绘制太平洋牡蛎流通过程中的挥发性风味物质指纹图谱。通过指纹图谱, 可以清晰地看出每种化合物在流通过程中太平洋牡蛎样品中的分布情况, 不同的样品品种中挥发性化合物的分布是不同的, 他们既存在各自的特征区域也存在共同区域。图3中A区域为整个流通过程中不同阶段太平洋牡蛎体内共有且差异较小的物质, 主要包括2-甲基丁醇、苯乙醛、乙醛丙二醇缩醛、异戊酸甲酯、正戊醇等; B区域为无水保活48~72 h后含量较低的物质, 主要包括丙醛、2-己酮、2-戊酮、2,5-二甲基呋喃等; 随着降温速率的加快, 这些物质几乎减少为零(如C区域); D区域为随着无水保活时间增长, 逐渐增加的物质, 主要包括糠醇、异戊酸甲酯、丙酮等。
2.4 多元统计分析
为进一步明确不同降温速率对无水保活过程中太平洋牡蛎挥发性风味成分的差异, 以d0、d5-CR1、d5-CR2、d5-CR3、d5-CR4和d5-CR5中挥发性风味物质的峰面积为数据源, 进行主成分分析(principal component analysis, PCA)。如图4所示, 椭圆形区域为在95%置信限水平霍特林T2检验的可信区域, 所有太平洋牡蛎样品均位于霍特林T2的置信椭圆内。PCA鉴定出的挥发性风味物质的差异能够反映出不同降温速率对无水保活过程中太平洋牡蛎挥发性风味物质组成的差异。尤其是d0组牡蛎样品和其他样品明显的区分, d5-CR1和d5-CR5也可与其他牡蛎样品明显区分, d5-CR2、d5-CR4与d5-CR3区分不明显。
为了更好地反映不同处理方法处理的样品与原始样品之间的差异, 建立了正交偏最小二乘法判别分析(partial least squares discrimination analysis, OPLS-DA)模型。OPLS-DA模型是一种有监督的多变量数据分析方法, 它反映了代谢产物表达与样本类别之间的关系, 实现对样本类别的预测。图5A是太平洋牡蛎在d0、d5-CR1、d5-CR2、d5-CR3、d5-CR4和d5-CR5样品的OPLS-DA得分图。由图5A可以看出6组太平洋牡蛎在OPLS-DA得分图中得到了非常清晰的区分效果, 每个组别的数据都有很好的区分。OPLS-DA模型的稳健性评估如图5B所示, 由图5B可知在随机进行的200次置换检验中, 左边模拟的值都低于最右边的真实值, 表明构建的模型稳健。从构建的OPLS-DA得分图中可以发现, d0、d5-CR1、d5-CR2、d5-CR3、d5-CR4和d5-CR5样品的样品可以得到很好的分离。得分图上t [1]和t [2]方向上可以被明确的区分开。
2.5 差异风味物质筛选
通过OPLS-DA的变量投影重要度(variable importance for the projection, VIP)对不同降温速率下无水保活过程中太平洋牡蛎的差异风味物质进行筛选, 多元统计分析以VIP>1的代谢物作为差异代谢物。本研究结果如表3所示。以VIP>1为筛选标准, 共筛选出25种差异风味物质, 可作为区分不同降温速率对无水保活过程中潜在差异物质, 分别是丙醛、1,4-二氧六环、反-2-辛烯醛、苯乙醛-D、3-蒈烯、苯乙烯、2-戊酮、2-壬酮-M、乙酸乙酯、(E)-2-庚烯醛、糠醇、2-壬酮-D、正戊醇、丁酸甲酯、2-丁酮、3-乙基吡啶、六甲基环三硅氧烷、2-乙基丁胺、巴豆酸乙酯、四氢呋喃、丙酮、正丁醛-M、异丁烷、乙醛丙二醇缩醛和环丙烷。
3 讨论
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为了提高太平洋牡蛎质量并增加其贸易链价值, 鲜活太平洋牡蛎的净化和保存/运输是重要手段。净化是供人类食用的太平洋牡蛎必需的过程, 无水保活是太平洋牡蛎流通中的主要手段。而太平洋牡蛎流通中经常受到温度变化的影响, 在流通中是否可以保持在冷藏条件下是非常重要的。不当的温度处理会对太平洋牡蛎的风味品质造成影响。本研究结果表明净化中的不同降温速率处理后无水保活过程中太平洋牡蛎挥发性风味物质具有较大差异, 其中醇类与醛类物质在太平洋牡蛎流通中主导地位, 此研究结果与LENILTON等[26]、林恒宗[7]的研究结果一致。醇类物质是由脂肪氧化, 氨基酸代谢或者是碳水化合物代谢产生的, 一般来说饱和醇是在加热过程中脂肪经氧化分解生成的或是由羰基化合物还原而生成的, 因而阈值较高, 而不饱和醇的阈值较低对水产品的风味会产生一定影响[27]。如表3所示, 本研究鉴定出糠醇和正戊醇是牡蛎流通过程中差异挥发性风味物质, 可用来区分流通中太平洋牡蛎风味差异。它可能带来一种轻微的果香或甜味, 与其他风味成分(如硫化合物、醛类、酮类等)相互作用。
挥发性醛类化合物为鲜活太平洋牡蛎主要香气来源, 其具有令人愉悦的气味, 如脂肪味、奶油味、水果香味, 草香以及麦芽香味等[10]。进一步分析可知醛类物质一般是甘油三酯自动氧化降解的产物或者是不饱和脂肪酸中碳碳双键氧化后产生的氢过氧化物, 一般来说醛类物质的阈值较低, 但是对风味的贡献较大, 尤其是C6-C12饱和醛类物质[28]。如表3所示, 本研究中鉴定出差异挥发性风味物质包括丙醛、苯乙醛、反-2-辛烯醛、(E)-2-庚烯醛、正丁醛。在牡蛎中, 丙醛可能来源于脂质的氧化降解。低浓度的丙醛会给牡蛎增添一些果香或草香的细微味道, 使牡蛎的风味更加复杂和诱人。苯乙醛牡蛎中, 可能为其增添一种微妙的花香或果香。苯乙醛的香气与牡蛎本身的海洋风味相结合, 可能使牡蛎的香气更加独特和迷人。反-2-辛烯醛具有典型的油脂氧化气味, 如果含量过高, 可能会使牡蛎产生不愉快的“陈腐”味, 影响其品质和口感。正丁醛在牡蛎中也可能来源于脂质的氧化。它们可能给牡蛎带来一种轻微的刺激性和油脂氧化味, 影响牡蛎的整体风味。(E)-2-庚烯醛的气味可能较为微妙, 但在一定浓度下可能会给牡蛎带来一种不愉快的油脂味[7]。本研究中苯乙醛、反-2-辛烯醛、正丁醛在牡蛎流通过程中无明显变化, 丙醛随着降温速率的增加而减少, 表明随着降温速率的增加牡蛎的鲜味相对减少。
酯类化合物是由醇类或者是酸类物质经过酯化形成的, 并且基本是以乙酯类为主。一般而言, 短链酸形成的酯具有水果味, 如乙酸乙酯。而长链酸形成的酯具有轻微的油脂味[29]。酮类物质的来源有不同的说法, 一种来源可能是由于不饱和脂肪酸的热氧化或降解产生。另一种来源可能是氨基酸的降解、美拉德反应和微生物氧化等产生的。一般来说酮类被认为呈桉叶味、脂肪味和焦燃味, 并且随着碳链的增长会表现出更强的花香特征。此外也有报道酮类对腥味物质可能有增强作用[30]。如表3所示, 本研究中主要的差异挥发性风味物质包括2-戊酮、2-壬酮、2-丁酮与丙酮。其中丙酮随着降温速率的增加而明显增加, 可能原因是流通过程中微生物快速增长, 代谢活动需分解羟基类化合物, 从而导致风味品质逐渐下降。
4 结论
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本研究利用GC-IMS对太平洋牡蛎流通过程中挥发性风味物质进行了测定分析。共鉴定出45种挥发性化合物。GC-IMS分析结果表明, 净化过程中不同的降温速率对太平洋牡蛎无水保活过程中的风味有显著影响, 且降温速率越快, 越容易产生不利的挥发性风味物质。其中醛类物质含量在无水保活第3、4 d尤为增加明显, 而酮类等产生愉悦风味的物质减少。PCA和OPLS-DA模型可区分不同的降温速率后太平洋牡蛎无水保活过程中样品风味差异, 通过VIP共筛选出25种差异性风味物质, 包括反-2-辛烯醛、正丁醛、2-丁酮与丙酮等物质, 可作为区分太平洋牡蛎流通过程中的潜在生物标志物。
本研究建立了太平洋牡蛎流通过程中挥发性风味的可视化指纹图谱, 阐明了净化过程中不同降温速率对太平洋牡蛎挥发性风味的影响, 为太平洋牡蛎流通过程中品质的监测提供一定的理论依据。
基金
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  • 天池英才人才引进项目(2224ZZQRCXM)
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参考文献 引证文献
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2025年第16卷第7期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241020001
  • 接收时间：2024-10-20
  • 首发时间：2025-07-19
  • 出版时间：2025-04-15
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  • 收稿日期：2024-10-20
基金
天池英才人才引进项目(2224ZZQRCXM)
作者信息
    1.新疆农业大学食品科学与药学学院, 乌鲁木齐 830052
    2.新疆农业大学动物科学学院, 乌鲁木齐 830052

通讯作者:

* 毕诗杰(1994—), 女, 博士, 讲师, 主要研究方向为水产品保鲜与加工。E-mail:
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https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20241020001
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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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