基于气相-离子迁移色谱分析大鲵不同可食部位挥发性成分指纹差异

为明确大鲵肉腥味成分以及对其进行有效脱腥，利用气相-离子迁移色谱（gas chromatography-ion mobility spectrometry，GC-IMS）分析大鲵不同可食部位（头、背、腹、尾、爪和肝）挥发性气味物质差异。结果表明，GC-IMS技术可以对大鲵不同部位气味物质实现较好分离。大鲵不同部位共鉴定34 种挥发性气味物质，包括酯类9 种、酮类9 种、醛类6 种、醇类7 种、酸类2 种、吡嗪类1 种。主成分分析表明，大鲵不同部位挥发性气味成分GC-IMS呈现出一定差异，2 个主成分累计贡献率达到63%，说明基于GC-IMS技术可以实现大鲵不同部位的区分。该研究建立了大鲵不同部位挥发性成分指纹图谱，可视化呈现了大鲵不同部位挥发性成分轮廓，对今后大鲵分割肉品质控制、腥味脱除及其产品开发提供了参考。

Differences in Volatile Fingerprints of Different Edible Parts of Giant Salamander(Andrias davidiauns)Analyzed by Gas Chromatography-Ion Mobility Spectrometry

In order to identify the odor components of giant salamander meat and effectively remove its fishy smell, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the differences in the odor fingerprints of different edible parts (head, back, abdomen, tail, claw and liver) of giant salamander. The results showed that GC-IMS provided good separation of the odorants of different edible parts of giant salamander. A total of 34 volatile odorants were identified from six different edible parts, including nine esters, nine ketones, six aldehydes, seven alcohols, two acids and one pyrazine. Principal component analysis showed that there were some differences in volatile odor components among the six edible parts of giant salamander, and the first two principal components contributed cumulatively to 63% of the total variance, indicating that the edible parts of giant salamander could be discriminated by GC-IMS. The findings of this study could provide a reference for quality control of different edible parts of giant salamander, fishy smell removal, and product development in the future.