在储存期间对鱼粉的挥发性有机物进行研究 基于HS-SPME-GC-MS
Jie Geng1,2, Ke Nie1,2, Weixia Wang1,2
1College of Engineering, Huazhong Agricultural University, Wuhan 430070, China.
ACS omega
|August 5, 2024
概括
研究人员确定了关键的挥发性有机化合物 (VOC),随着鱼粉失去新鲜度而发生变化. 这种分析有助于开发新的仪器来检测鱼粉质量并确保料安全.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 鱼粉是动物料中主要的蛋白质来源,其质量与新鲜度直接相关.
- 鱼粉储存期间的气味变化与降低新鲜度等级有关.
- 需要客观的方法来评估鱼粉质量,而不仅仅是传统的感官评估.
研究的目的:
- 为了确定与不同鱼粉新鲜度等级相关的特征性挥发性有机化合物 (VOCs).
- 为了优化头部空间固态微提取 (HS-SPME) 参数用于鱼粉中的VOC分析.
- 为开发鱼粉新鲜度检测仪器建立数据基础.
主要方法:
- 分析的鱼粉存储在25°C和80%的相对湿度下,使用头空间固相微提取与气色谱质谱学 (HS-SPME-GC-MS) 结合.
- 使用Box-Behnken设计优化HS-SPME条件 (纤维类型,平衡时间,提取时间,温度,盐添加).
- 使用部分最小平方差分分析 (PLS-DA) 来识别与新鲜度指数相关的特征性VOC,如挥发性基 (VBN) 和酸值 (AV).
主要成果:
- 在鱼粉储存期间检测到15种常见的VOC.
- 观察到酸,,化物,和含化合物的显著增加.
- 随着新鲜度的下降,芳香化合物和酒精的含量有所减少.
- 确定了包括六甲基酸,四甲基酸和八甲基在内的特定化合物作为特征性VOC.
结论:
- 特定挥发性有机化合物的相对含量可预见地随着鱼粉的降解而发生变化.
- 标志性VOC被确定,可以作为鱼粉新鲜度的标记物.
- 这些发现支持对工具方法的潜在发展,以快速客观地评估鱼粉质量.
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