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中国精品科技期刊2020
罗格格,杨明柳,王浩,等. GC-MS结合化学计量学表征腐生葡萄球菌MF B8对臭鳜鱼挥发性风味的影响[J]. 食品工业科技,2025,46(6):1−11. doi: 10.13386/j.issn1002-0306.2024040251.
引用本文: 罗格格,杨明柳,王浩,等. GC-MS结合化学计量学表征腐生葡萄球菌MF B8对臭鳜鱼挥发性风味的影响[J]. 食品工业科技,2025,46(6):1−11. doi: 10.13386/j.issn1002-0306.2024040251.
LUO Gege, YANG Mingliu, WANG Hao, et al. GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish[J]. Science and Technology of Food Industry, 2025, 46(6): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040251.
Citation: LUO Gege, YANG Mingliu, WANG Hao, et al. GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish[J]. Science and Technology of Food Industry, 2025, 46(6): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040251.

GC-MS结合化学计量学表征腐生葡萄球菌MF B8对臭鳜鱼挥发性风味的影响

GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish

  • 摘要: 为探究臭鳜鱼源腐生葡萄球菌(Staphylococcus saprophyticus)MF B8对臭鳜鱼挥发性风味的影响,以鳜鱼为原料,设置鲜鳜鱼组(S1)、未接种发酵组(S2)、1% MF B8接种发酵组(S3)、2% MF B8接种发酵组(S4)4组实验,基于顶空固相微萃取-气相色谱-质谱联用法(headspace-solid phase microextraction-gas chromatography-massspectrometry,HS-SPME-GC-MS)进行挥发性风味成分分析,并结合化学计量学鉴定臭鳜鱼特征“臭味”物质。结果表明,GC-MS共鉴定出87种挥发性物质,包含醇类22种、醛类11种、酮类8种、酸类9种、酯类8种、碳氢化合物23种、含硫化合物2种、含氮化合物2种以及其他类化合物2种;与鲜鳜鱼相比,发酵样品中醛类和碳氢化合物数量减少,而酸类、醇类、酯类、酮类和含氮类化合物数量增加。通过正交偏最小二乘判别分析(orthogonal partial least squares discrimination analysis,OPLS-DA)、变量重要性因子(variable importance in projection,VIP)和气味活性值(odour activity value,OAV)鉴定得到吲哚、三甲胺、乙酸和二甲基二硫化物可能是腐生葡萄球菌MF B8接种发酵臭鳜鱼中的关键特征“臭味”物质。研究结果为发酵鱼制品挥发性风味物质形成研究提供理论基础。

     

    Abstract: To investigate the effect of Staphylococcus saprophyticus MF B8 from stinky mandarin fish on the volatile flavor of stinky mandarin fish, four experimental groups were set up using mandarin fish as raw material: fresh mandarin fish (S1), uninoculated fermentation (S2), inoculated fermentation by adding 1% MF B8 (S3) and 2% MF B8 (S4). The volatile flavor components were analyzed using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS). And combined with chemometrics, identify the characteristic "stink" substances of stinky mandarin fish. The results showed that a total of 87 volatile compounds were identified by GC-MS, including 22 alcohols, 11 aldehydes, 8 ketones, 9 acids, 8 esters, 23 hydrocarbons, 2 sulfur-containing compounds, 2 nitrogen-containing compounds, and 2 other compounds. Compared with the fresh mandarin fish, the amount of aldehydes and hydrocarbons in fermented samples decreased, while the amount of acids, alcohols, esters, ketones, and nitrogen-containing compounds increased. Through orthogonal partial least squares discriminant analysis (OPLS-DA), variable importance in projection (VIP), and odour activity value (OAV), indicated that indole, trimethylamine, acetic acid and dimethyl disulphide, may be the key characteristic "stink" substances in fermented stinky Mandarin fish inoculated by Staphylococcus saprophyticus MF B8. The research results provide a theoretical basis for the formation of volatile flavor compounds in fermented fish products.

     

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