基于顶空固相微萃取-气相色谱-质谱联用技术对不同冷藏条件下大黄鱼挥发性成分的比较研究
A Comparative Study Based on HS-SPME-GC-MS of Volatile Compounds in Large Yellow Croaker () During Varied Cold Storage Conditions.
作者信息
Chen Wenyuchu, Tian Fang, Cao Ailing, Guan Weiliang, Liu Tianyu, Liu Ying, Cai Luyun
机构信息
Ningbo Global Innovation Center, Zhejiang University, Ningbo 315100, China.
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
出版信息
Foods. 2025 Jun 11;14(12):2063. doi: 10.3390/foods14122063.
Various volatile compounds are responsible for the odor changes in fish during storage. In this study, a coupled headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analytical approach was applied to characterize the volatile compounds in large yellow croaker () during storage under three treatments: cold storage (CS), slurry ice (SI), and crushed ice (CI). A total of 24 volatile substances were identified, including aldehydes, ketones, and alcohols. Multivariate statistical analyses (PCA, PLS-DA, VIP, and cluster heatmap) revealed significant differences in volatile compounds between the treatment groups during storage, and 10 key volatiles along with 5 potential biomarker compounds were identified. The underlying mechanisms of volatile changes were further investigated by analyzing three key pathways: thermal reactions, lipid oxidation, and amino acid degradation. Notably, SI treatment better avoid volatile compound variation in large yellow croaker.
各种挥发性化合物是导致鱼类在储存过程中气味变化的原因。在本研究中，采用顶空固相微萃取（HS-SPME）与气相色谱-质谱联用（GC-MS）分析方法，对大黄鱼在三种处理方式（冷藏（CS）、冰浆（SI）和碎冰（CI））下储存期间的挥发性化合物进行表征。共鉴定出24种挥发性物质，包括醛类、酮类和醇类。多变量统计分析（主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）、变量重要性投影（VIP）和聚类热图）显示，储存期间各处理组之间挥发性化合物存在显著差异，并鉴定出10种关键挥发性物质以及5种潜在生物标志物化合物。通过分析热反应、脂质氧化和氨基酸降解这三个关键途径，进一步研究了挥发性变化的潜在机制。值得注意的是，冰浆处理能更好地避免大黄鱼挥发性化合物的变化。
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