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1 ~ 1439 Journal of Nuclear Agricultural Sciences 本文旨在通过酒酿发酵的方式去除鲣鱼血合肉的腥臭味运用电子鼻 ( electronic nose) 对经不同时间温度和固液比发酵的血合肉及未经发酵的新鲜血合肉的挥发性物质的变化进行初步测定, 对所得数据通过主成分分析 ( PCA) 和线性判别分析法 ( LDA) 进行了处理而后通过感官评定, 确定最佳发酵条件最终利用顶空固相微萃取 - 气质联用仪 ( HS-SPME-GC-MS) 对发酵前后血合肉的挥发性物质进行检测和分析电子鼻能检测到酒酿发酵前后鲣鱼血合肉挥发性成分的变化趋势由 GC-MS 分析可知, 经过酒酿发酵后, 血合肉的腥味成分明显减少通过感官评定结果可知, 发酵时间为 4d 温度 30 固液比 1 2 时, 脱腥作用最好由此说明, 酒酿发酵能够较好的去除鲣鱼血合肉的腥臭味, 改良其风味鲣鱼血合肉 ; 挥发性成分 ; 风味改良 DOI /j. issn HS-SPME GC-MS Thunnus maccoyii Thunnus obesus Thunnus albacares Thunnus alalunga Katsuwonus pelamis 酒酿制作和发酵 β - CD CaCl % NaCl 40% C10040 E- mail xumaoqin@ nbcc. cn 1 zhoujun1@ nbu. edu. cn

2 d 0. 2g 5 15mL /M7-80EI Agilent g 5 15mL He 1mL min min min 10 min d 0. 2g 5 15mL EI 70eV 电子鼻检测 g 15mL 5 PEN3 Airsense 250s 800 PEN3 WinMuster ~ 1 000s GC-MS 分析 - NIST 1. 0g WILEY 65μm PDMS SUPELCO min 50 30min 220 5min d DB m 0. 25mm 2. 5μm 1min 1mL min - 1 2min ~ 400u 250s 249 ~ 250s PCA LDA Fig. 1 F0 F1 - F d Note F0 unfermented F1 - F5 fermentation days d. 1 PCA Principal component analysis of fermented dark muscle of Katsuwonus pelamis at different time

3 d LD 不同发酵温度挥发性物质的 PCA 及 LDA 分不同发酵时间挥发性物质的 PCA 及 LDA 分析 3 PCA 析 PCA % 1 LDA 70% ~ 85% 4 LDA % % PCA 4 1 ~ 4d LDA 40 LDA 40 2 LD 1 4 LD 1 40 LD 2 1d 不同发酵固液比挥发性物质的 PCA 及 LDA 1 ~ 3d LD 1 分析 5 PCA 1 2 3d LD % Fig. 2 F0 F1 - F d Note F0 unfermented F1 - F5 fermentation days d. 2 LDA Linear discriminant analysis of fermented dark muscle of Katsuwonus pelamis at different time

4 Fig. 3 F0 F1 - F Note F0 unfermented F1 - F5 fermentation temperatures PCA Principal component analysis of fermented dark muscle of Katsuwonus pelamis at different temperatures Fig. 4 F0 F1 - F Note F0 unfermented F1 - F5 fermentation temperatures LDA Linear discriminant analysis of fermented dark muscle of Katsuwonus pelamis at different temperatures 6 LDA

5 Fig. 5 F0 F1 - F Note F0 unfermented F1 - F5 solid-liquid ratios PCA Principal component analysis of fermented dark muscle of Katsuwonus pelamis at different solid-liquid ratios Fig. 6 F0 F Note F0 unfermented F1 - F5 solid-liquid ratios LDA Linear discriminant analysis of fermented dark muscle of Katsuwonus pelamis at different solid-liquid ratios % 1 3 LD 1 5

6 Table 1 Comparision of volatile components of unfermented 1. 41% 1. 81% and fermented dark muscle in Katsuwonus pelamis /% 19 - Relative content Component Unfermented Fermented Aldehydes Hydrocarbons Ketones Alcohols Esters Heterocyclic Others GC-MS 酯类化合物及风味特征醛类化合物及风味特征 % 3. 32% % 酮类化合物及风味特征 % 0. 34% 醇类化合物及风味特征 % 3. 72% % 4. 32% % % 杂环类化合物及风味特征烃类化合物及风味特征 0. 2% % Table 2 2 Analysis of volatile compounds of unfermented and fermented dark muscle of Katsuwonus pelamis Component Retention time / min Relative content /% Unfermented Fermented Hexanal Heptanal Octanal trans Octenal trans nonenal

7 Component 2 Retention time / min Relative content /% Unfermented Fermented trans Decenal hydroxymethyl - cyclohexanecarboxaldehyde Nonanal trans Nonadienal trans Heptadienal trans Hexadienal Decadienal D Lilac aldehyde D Dimethyl pentadiene Dimethyl pentene Limonene trans-limonene oxide Bis dimethylethyl - benzene Methyl nonyne Methyl methylethenyl - cyclohexene Dimethyltricyclo octane diethyl octadiene Tetradecane Pentadecane Hexadecane Heptadecane Dihydroxy phenyl-ethanone Dimethyl octanone Octadien one Nonanone trans octadien one H Dihydro methyl propen yl - 2H-pyran one Undecanone Nonen one Penten ol Methyl butanol Pentanol Butanediol Octen ol Octanol Propanoic acid pentyl ester

8 Component 2 Retention time / min Relative content /% Unfermented Fermented Di-tert-butyl dicarbonate Octanoic acid ethyl ester Acetic acid 2 - phenylethyl ester Decanoic acid ethyl ester Dodecanoic acid ethyl ester Ethyl tridecanoate Ethyl 9 - tetradecenoate Tetradecanoic acid ethyl ester Pentadecanoic acid ethyl ester Ethyl 9 - hexadecenoate Hexadecanoic acid ethyl ester Ethyl 9 - heptadecenoate Heptadecanoic acid ethyl ester trans octadecenoic acid ethyl ester octadecenoic acid ethyl ester Octadecanoic acid ethyl ester pentyl-furan cis pentenyl furan Propyl-furan trans pentenyl furan Phenylmethyl - hydrazine Dimethyl octadien amine N N-Methyl propyn amine Iodo-undecane Iodo-dodecane Iodo-tridecane Iodo-octadecane Note - means not detected 其他类化合物及风味特征 HS-SPME-GC-MS 36. 7% %

9 J 9 HS-SPME-GC-MS GC /O 4 14 PCA LDA J d J HS-SPME-GC-MS J J J J J J J Mjoss A Sowang M. Patterns in volatile components over heated fish powders J. Food Research International J J J J J J J J J J J J J J

10 Journal of Nuclear Agricultural Sciences ~ Flavor Improvement of the Dark Muscle of Katsuwonus pelamis XU Mao-qin 1 PAN Jun-xian 2 LIN Jia-liang 2 WANG Qiu-juan 3 CHEN Yi-fang 3 XIA Jing-bo 3 ZHOU Jun 2 ZHANG Chun-dan 2 LI Ye 2 SU Xiu-rong 2 1 Ningbo City College of Vocational Technology Ningbo Zhejiang School of Marine Science Ningbo University Ningbo Zhejiang Ningbo Jinri Food Co. Ltd Ningbo Zhejiang Abstract The goal of this study was to examine the volatile substances in the dark muscle of Katsuwonus pelamis and how they change by fermentation in order to removing the fishy flavor in the dark muscle. Electronic nose was used to detect the change of volatile components in the dark muscle of Katsuwonus pelamis dealt with the fermentation at different time temperature and solid-liquid ratio. The data obtained were dealt with principal component analysis PCA and linear discriminant analysis LDA. The optimum fermentation conditions were determined by sensory evaluation. The change of volatile components were detected and analyzed by headspace solid-phase microextraction HS-SPME and gas chromatography-mass spectrometry GC-MS. The results showed that the electronic nose could detect change trend of volatile components. It could be known from GC-MS analysis that the fishy components had decreased obviously after the fermentation of sweet ferment rice. By the result of sensory evaluation it showed that when the fermentation time was 4 days the temperature was 30 and the solid-liquid ratio was 1 2 the effect of removing the smell was the best. Therefore sweet ferment rice could remove the fishy smell of the dark muscle of Katsuwonus pelamis and improve its flavor. Key words Dark muscle of Katsuwonus pelamis Volatile components Flavor improvement

PEN s s 200s 不同温度下 6 种贝类挥发性气味指纹 LDA WinMuster LDA LDA % DFA LDA 70% ~ % % % 90. 5

PEN s s 200s 不同温度下 6 种贝类挥发性气味指纹 LDA WinMuster LDA LDA % DFA LDA 70% ~ % % % 90. 5 2014 28 5 0861 ~ 0868 Journal of Nuclear Agricultural Sciences 861 1000-8551 2014 05-0861-08 1 2 1 1 1 1 1 1 315211 2 315100 1 为建立一种快速有效的识别贝类的科学方法, 运用电子鼻区分不同种类和不同加热温度的贝类, 建立一个包含所有种类和温度的贝类模型, 通过判别函数法对该模型进行验证结果表明,