基于GC-IMS技术分析留兰香薄荷及其饲喂草鱼的挥发性组分

doi:10.3969/j.issn.1673-1689.2022.01.011

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基于GC-IMS技术分析留兰香薄荷及其饲喂草鱼的挥发性组分
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                        10.3969/j.issn.1673-1689.2022.01.011
                    
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Analysis of Volatile Components of Spearmint and Grass Carps Fed by Spearmint Based on GC-IMS

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摘要:

为了区分留兰香薄荷茎叶饲喂草鱼与对照草鱼肌肉挥发性组分的不同，作者以鱼-花（薄荷）共生闭环系统中的新鲜留兰香薄荷（Mentha spicata L.）茎叶按鱼体质量的10% 配合常规饲料饲喂草鱼，利用气相色谱-离子迁移谱技术测定留兰香薄荷及薄荷饲喂草鱼、对照草鱼的挥发性有机物（Volatile organic compounds，VOCs）指纹图谱，并进行定性分析。研究发现，在留兰香薄荷茎叶中可检测到VOCs 129种，可定性的以醇、酮和醛类为主的VOCs有30种，其中叶片中含量相对较多；在薄荷饲喂草鱼和对照草鱼中检测到VOCs 83种，能定性出45种；由指纹图谱结合定性分析发现，薄荷饲喂草鱼中双戊烯、苯乙醇、芳樟醇等含量比对照草鱼的高，而具有臭味的邻甲酚以及海水味、腥臭味的反式-2-戊烯醛含量大幅降低，且检测到留兰香薄荷VOCs中有6种芳樟醇、异戊醛向其饲喂草鱼中转移明显，使原有的2-甲基丁酸乙酯、2-乙基呋喃的含量大幅降低；进一步通过主成分分析证实，薄荷饲喂草鱼与对照草鱼之间VOCs差异显著，可以各自聚为一类。结果表明，留兰香薄荷叶片中VOCs的含量远高于茎；薄荷饲喂草鱼VOCs的含量远高于对照草鱼，且留兰香薄荷中的具有木香、花香特征的芳樟醇及苹果香、桃子香特点的异戊醛向其饲喂的草鱼中发生转移，含量提升；而使原有影响草鱼风味的一些腥臭味物质如邻甲酚、反式-2-戊烯醛等降低，这为科学定向利用药食兼用薄荷属植物，改善水产品挥发性风味物质提供理论依据。

Abstract:

The difference between the volatile components in the muscles of grass carp fed with spearmint stems and leaves and the control grass carp was distinguished. In this experiment, fresh spearmint (Mentha spicata L.) stems and leaves in the fish-flower (mint) symbiosis closed-loop system were fed to grass carp at 10% of the fish body mass together with the conventional feed. The fingerprint and qualitative analysis of volatile organic compounds of grass carp fed with spearmint and peppermint and control grass carp were conducted using gas chromatography-ion mobility spectrometry technology. 129 kinds of VOCs could be detected in the stems and leaves of spearmint, and 30 kinds identified VOCs were mainly alcohols, ketones and aldehydes. Among them, the content of the leaves was relatively high. 83 kinds of VOCs were detected in mint feeding and control grass carp, and 45 kinds of VOCs could be qualitatively identified. From the fingerprint and qualitative analysis, it was found that the contents of dipentene, phenethyl alcohol and linalool in mint feeding grass carp were higher than those of the control. The contents of odorous o-cresol, seawater and fishy trans-2-pentenal were greatly reduced. Moreover, linalool and isovaleraldehyde in 6 kinds of VOCs were detected in peppermint and significantly transferred to the feeding grass carp, which greatly reduced the original ethyl 2-methylbutyrate and 2-ethylfuran content in the control grass carp. It was further confirmed by principal component analysis that the VOCs difference between the mint feeding and the control grass carp was significant, and could be grouped into one category. The content of VOCs in the leaves of spearmint was much higher than that in the stems. The content of VOCs in the grass carp fed with mint was much higher than that in the control grass carp. The transfer of linalool with woody and floral characteristics and isovaleraldehyde with the characteristics of apple and peach flavor to the grass carp fed with mint was observed and their contents increased, which reduced some fishy smell substances affected the flavor of grass carp such as o-cresol and trans-2-pentenal. It could provide a theoretical basis for the scientific and directional utilization of medicinal and edible plants of mint and the improvement of volatile flavor substances of aquatic products.

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杨文丽,王江龙,张浩宇,张昆明,贾毅男,俞晓燕,张光弟.基于GC-IMS技术分析留兰香薄荷及其饲喂草鱼的挥发性组分[J].食品与生物技术学报,2022,41(1):84-94.

YANG Wenli, WANG Jianglong, ZHANG Haoyu, ZHANG Kunming, JIA Yinan, YU Xiaoyan, ZHANG Guangdi. Analysis of Volatile Components of Spearmint and Grass Carps Fed by Spearmint Based on GC-IMS[J]. Journal of Food Science and Biotechnology,2022,41(1):84-94.

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在线发布日期: 2022-02-21
出版日期: 2022-01-25

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