School of Chemistry and Chemical Engineering, Sun Yat-Sen University, Guangzhou 510275, PR China.
Anal Chim Acta. 2010 Feb 5;659(1-2):151-8. doi: 10.1016/j.aca.2009.11.024. Epub 2009 Nov 17.
Seafood volatile profile characteristics at different storage phases are various and can be used for freshness evaluation during storage. It is imperative to obtain the full volatile information prior to the further study of seafood volatile profile characteristics during storage. Also, the efficient data-processing method is another important factor for the interpretation of seafood volatile profile characteristics during storage and related potential volatile markers. In this work, a new analytical strategy, including the efficient sampling technique, sensitive detection and suitable data-processing method, for seafood freshness evaluation was developed based on the volatile profile characteristics during storage. First, the study of volatiles of seafood samples including razor clam, redspot swimming crab and prawn at different storage phases were conducted by headspace solid phase microextraction (HSSPME) followed by gas chromatography-mass spectrometry (GC-MS) detection. Then, seafood volatile profile characteristics at different storage phases were statistically interpreted by a combination data-processing method including normalization, principle component analysis (PCA) and common model strategy. The different seafood volatile profile characteristics and potential volatile markers were attempted to be distilled. The results tentatively suggested that the different seafood volatile profile characteristics during storage could reflect the transitional changing seafood freshness and provide more precise warning information for seafood spoilage during storage than any single chemical markers. This work developed an analytical method for study of seafood volatile profile characteristics and tentatively proposed a new idea of using seafood volatile profile characteristics during storage for the freshness evaluation from the point of view of analytical chemistry.
不同贮藏阶段的水产品挥发性特征各不相同，可用于贮藏期间的新鲜度评估。在进一步研究贮藏期间水产品挥发性特征之前，获得完整的挥发性信息是当务之急。此外，有效的数据处理方法也是解释贮藏期间水产品挥发性特征及相关潜在挥发性标志物的另一个重要因素。在这项工作中，基于贮藏期间的挥发性特征，开发了一种新的分析策略，包括有效的采样技术、敏感的检测和合适的数据处理方法，用于水产品的新鲜度评估。首先，通过顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）检测，研究了不同贮藏阶段的 razor clam、红膏蟹和对虾等水产品样品的挥发性。然后，通过归一化、主成分分析（PCA）和通用模型策略等组合数据处理方法对不同贮藏阶段的水产品挥发性特征进行了统计解释。试图提取不同水产品的挥发性特征和潜在的挥发性标志物。结果初步表明，不同水产品在贮藏期间的挥发性特征可以反映出过渡变化的水产品新鲜度，并为贮藏期间水产品变质提供比任何单一化学标志物更精确的预警信息。本工作开发了一种研究水产品挥发性特征的分析方法，并从分析化学的角度初步提出了利用贮藏期间水产品挥发性特征进行新鲜度评估的新思路。
