Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (2): 314-324.DOI: 10.11869/j.issn.100-8551.2017.02.0314

• Food Irradiation·Food Science • Previous Articles     Next Articles

Fatty Acid Content and Main Flavor Analysis of Tuna Oil Before and After Winterization

ZHANG Hongyan1, LI Ye1, YUAN Bei1, ZHU Zhoubin2, WANG Qiujuan2, CHEN Yifang2, DONG Lisha1, WANG Zhaoyang1, SI Kaixue1, HAN Jiaojiao1, CUI Chenxi1, SU Xiurong1,*   

  1. 1Shool of Marine Sciences, Ningbo University, Ningbo, Zhejiang 315211;
    2 Ningbo Today Food Co., Ltd., Ningbo, Zhejiang 315502
  • Received:2016-01-08 Online:2017-02-10 Published:2016-12-26

金枪鱼油冬化前后脂肪酸含量和主体风味的解析

张红燕1, 李晔1, 袁贝1, 竺周斌2, 王求娟2, 陈义芳2, 董丽莎1, 王朝阳1, 司开学1, 韩姣姣1, 崔晨茜1, 苏秀榕1,*   

  1. 1宁波大学海洋学院, 浙江 宁波 315211;
    2宁波今日食品有限公司,浙江 宁波 315502
  • 通讯作者: 苏秀榕,女,教授,主要从事食品安全/生物与分子生物学研究。E-mail:suxiurong@nbu.edu.cn
  • 作者简介:张红燕,女,主要从事食品工程研究。E-mail:m18892615562@163.com
  • 基金资助:
    海洋经济创新发展区域示范项目(2013710),宁波市科技局农业与社发重大科技项目(2010C10040),浙江省重中之重学科开放基金项目(F01728144200)

Abstract: Present study aimed to investigate the effects of winterization on fatty acids composition and volatile compounds of tuna fish oil. Fatty acids composition of the tuna fish oil was determined using gas chromatography-mass spectrometry (GC-MS), meanwhile, volatile compounds of the tuna fish oil was evaluated qualitatively and quantitatively using electronic nose and headspace solid phase micro extraction (HS-SPME) coupled with GC-MS. Results showed that the major fatty acids present in tuna fish oil was from C14~C22. Winterization resulted in the decreased of saturated fatty acids content (from 25.57% to 23.08%) and the increased of unsaturated fatty acids content (monounsaturated fatty acids: from 27.92% to 29.09%; polyunsaturated fatty acids: from 29.20% to 32.20%). Winterization was found to have no significant effects on volatile compounds of tuna fish oil. There were no significant changes in the type and content of volatile compounds before and after winterization treatment. The main flavor compounds present in fish oil were 1-octen-3-ol, 2E-Octenal, octanal, hexanal, heptanal, 2-Undecanone, 2-pentyl-furan and so on, which gave tuna oil fishy, oily, earthy, fatty and grassy flavor. Results from present study will provide theore tical data which can help to improve future processing and sensory of tuna fish oil.

Key words: winterization of fish oil, electronic nose, HS-SPME-GC-MS, fatty acid, flavor compounds

摘要: 为了研究金枪鱼油在冬化前和冬化后不同温度条件下,脂肪酸含量和主体风味成分的变化,利用气质联用仪测定金枪鱼鱼油中的脂肪酸含量;电子鼻检测金枪鱼鱼油冬化前后不同温度下的挥发性物质的变化趋势,并利用顶空固相微萃取与气质联用仪(HS-SPME-GC-MS)对该过程中的挥发性风味成分进行定性和定量分析;结合感觉阈值确定金枪鱼鱼油的主体风味成分。结果表明,鱼油中脂肪酸组成范围为C14~C22,在冬化过程中,饱和脂肪酸随着温度的降低呈下降趋势,相对含量从冬化前的25.57%降到冬化后的23.08%;不饱和脂肪酸的含量逐渐上升,其中,单不饱和脂肪酸的相对含量从冬化前的27.92%提高到冬化后的29.09%;多不饱和脂肪酸的相对含量从冬化前的29.20%提高到冬化后的32.20%。电子鼻检测发现,冬化前后鱼油挥发性物质差异显著。冬化前和冬化后,对金枪鱼油风味有重要贡献的挥发性物质的种类和含量无明显变化,主体风味成分主要有1-辛烯-3-醇、反-2-辛烯醛、辛醛、己醛、庚醛、2-十一酮、2-戊基呋喃等,这些物质赋予了鱼油鱼腥、油脂气息、泥土味、脂肪香味、青草味、蜡香、蘑菇香、蔬菜香味等。本研究结果对今后改善金枪鱼油加工工艺和不良风味等方面具有理论指导意义。

关键词: 鱼油的冬化, 电子鼻, HS-SPME-GC-MS, 脂肪酸, 主体风味