Zhang Lingyun, Wei Wei, Huang Luyao, Zheng Tingting, Zhong Rongbin, Pang Jie, Chen Lijiao, Cheng Wenjian, Liang Peng
College of Food Science, Fujian Agriculture and Forestry University No. 15, Shangxiadian Road, Cangshan District Fuzhou 350002 Fujian Province P. R. China
RSC Adv. 2021 Apr 15;11(23):14103-14112. doi: 10.1039/d0ra09546j. eCollection 2021 Apr 13.
This research aimed to assess the quality of the large yellow croaker () roe oil before and after refining. The crude and refined roe oils were compared based on their peroxide value (PV), acid value (AV), iodine value (IV), saponification value (SV), and fatty acid composition. Furthermore, the volatile compounds were identified and analyzed gas chromatography-mass spectroscopy (GC-MS) and electronic nose (E-nose) analysis. Meanwhile, the flavor fingerprint was established headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that the PV, AV, IV, and SV of the refined oil were 4.44 ± 0.04 mmol kg, 2.86 ± 0.01 mg g, 163.1 ± 0.8 g/100 g, and 222.9 ± 0.7 mg g, respectively. The docosahexaenoic acids (DHAs) content in the total polyunsaturated fatty acids (PUFAs) was increased. Moreover, 55 volatile compounds were identified in the refined oil; among these compounds, the contents of carboxylic acids, aldehydes, alcohols, ketones, and esters were reasonably increased, while the hydrocarbon and heterocyclic compound contents were decreased. The flavor fingerprints of the crude and refined roe oils were established by HS-GC-IMS. The results demonstrated that the refining improved the quality of roe oil.
本研究旨在评估大黄鱼（）鱼籽油精炼前后的品质。基于其过氧化值（PV）、酸值（AV）、碘值（IV）、皂化值（SV）和脂肪酸组成对粗制和精制鱼籽油进行了比较。此外，采用气相色谱 - 质谱联用（GC - MS）和电子鼻（E - nose）分析对挥发性化合物进行了鉴定和分析。同时，通过顶空 - 气相色谱 - 离子迁移谱（HS - GC - IMS）建立了风味指纹图谱。结果表明，精制油的PV、AV、IV和SV分别为4.44±0.04 mmol/kg、2.86±0.01 mg/g、163.1±0.8 g/100 g和222.9±0.7 mg/g。总多不饱和脂肪酸（PUFA）中的二十二碳六烯酸（DHA）含量增加。此外，在精制油中鉴定出55种挥发性化合物；在这些化合物中，羧酸、醛、醇、酮和酯的含量适度增加，而烃类和杂环化合物的含量降低。通过HS - GC - IMS建立了粗制和精制大黄鱼鱼籽油的风味指纹图谱。结果表明，精炼提高了大黄鱼鱼籽油的品质。
