气-质联用法分析即食鲍鱼腐败前后挥发性成分的变化

为分析即食鲍鱼腐败菌引起的腐败特性,运用固相微萃取结合气-质联用技术分析即食鲍鱼腐败前后和感染腐败菌-生孢梭菌后的鲍鱼挥发性成分的变化。结果表明:即食鲍鱼中烤肉的香味较显著,醇类(51.93%),含氮含硫类(20.91%)和醛类(6.62%)化合物是其主要的挥发性成分来源,其中丁二醇(42.64%)、甲基吡嗪(12.41%)为其最重要特征风味物质。自然腐败鲍鱼产生显著的粪臭味及酸败味,以含氮含硫类(49.16%),芳香族类(20.73%),酸类(18.83%)化合物为主。其中吲哚(占41.93%),苯酚(20.73%),2-甲基丁酸(7.13%)等为自然腐败鲍鱼的特征气味物质。生孢梭菌感染的鲍鱼也产生显著的粪臭味及酸败味。酸类(45.76%),含氮含硫类(18.25%)化合物是其最主要的挥发性物质,其中4-甲基戊酸(37.49%),二甲基三硫化物(8.16%)和吲哚(5.76%)等为染菌鲍鱼的特征气味物质。可见,梭菌是真空包装食品重要的微生物污染源之一,有必要对其采取更为安全、高效的杀菌方式。

Analyzing the Volatile Components in Ready-to-eat (RTE) Abalone Before and After the Spoilage by Gas Chromatograohy-mass Spectrometry (GC-MS)

In order to analyze the spoilage bacteria which caused the spoilage of the vacuum-packed RTE abalone, the solid phase micro-extraction coupled with gas chromatography-mass spectrometry (GC-MS) were used to analyze the changes of volatile components before and after the spoilage of RTE abalone, and the contaminated abalone by Clostridium sporogenes which was the spoilage bacteria of RTE abalone. The results showed that RTE abalone produced obvious scent of roast meat. Alcohols (51.93%), nitrogen-containing sulfur (20.91%) and aldehyde (6.62%) compounds were the main sources of volatile components. And butanediol (42.64%). methylpyrazine (12.41%) were the most important characteristic flavor substances of RTE abalone. But the naturally spoiled abalone produced significant fecal odor and rancidity. It mainly contained nitrogen-containing sulfur (49.16%), aromatic (20.73%), and acid (18.83%) compounds. Indol (41.93%), aromatic (20.73%), 2-methylbutyric acid (7.13%), which were the characteristic flavor substances of the natural spoilage abalone. The contaminated abalone by Clostridium Sporogenes also produced significant fecal odor and rancidity. The most important volatile substances in contaminated abalone were acid (45.76%) and nitrogen-containing sulfur (18.25%) compounds. The 4-methylpentanoic acid (37.49%), dimethyl trisulfide (8.16%) and indol (5.76%) were characteristic flavor substances of contaminated abalone. Clostridium is one of the most important microbial contamination sources for vacuum-packed food, and it is necessary to adopt a more efficient and safer sterilization method to kill Clostridium.