基于GC-MS和电子鼻技术的金枪鱼胰脏酶解气味解析

目的：对不同蛋白酶水解金枪鱼胰脏的风味物质比较分析，为金枪鱼胰脏深加工提供参考。方法：以不加蛋白酶作对照，不同蛋白酶水解金枪鱼胰脏，利用电子鼻和顶空固相微萃取（headspace solid phasemicroextraction，HS-SPME）与气相色谱-质谱（gas chromatography-mass spectrometer，GC-MS）联用仪，对酶解液气味的响应值进行载荷分析、主成分分析和成分的定性定量分析。结果：电子鼻测得不加酶组与菠萝蛋白酶、动物蛋白酶、碱性蛋白酶、木瓜蛋白酶、风味蛋白酶、胰蛋白酶和中性蛋白酶组间气味存在明显差异。HS-SPME-GCMS法分别检测出45、54、54、34、46、43、53 种和50 种挥发性成分，主要为烃类、醇类、醛类、酮类、呋喃类等化合物。增香的丁香醛、β-紫罗兰酮和2-乙基呋喃均在动物蛋白酶组中相对含量最高。腥味物质在木瓜蛋白酶组、风味蛋白酶组和胰蛋白酶组中相对含量较低。结论：动物蛋白酶组能明显增加怡人香味，而木瓜蛋白酶组、风味蛋白酶组和胰蛋白酶组对腥味有较好的改善作用。

Analysis of Volatile Flavor Compounds of Tuna Pancreatic Protein Hydrolysates Produced by Different Proteases

Objective: To compare the volatile flavor compounds of tuna pancreatic protein hydrolysates produced by different
proteases and therefore to provide references for deep processing of tuna pancreas. Methods: An electronic nose was used to detect
odors of tuna pancreatic tissue as a control and its enzymatic hydrolysates. The sensor array was optimized by loading analysis for
principal component analysis (PCA). Headspace solid-phase micro extraction coupled with gas chromatography-mass spectrometry
(HS-SPME-GC-MS) was used to identify and compare the volatile flavor components of all the above samples. Results: PCA
analysis revealed that electronic nose enabled the detection of significant differences in odors of the control, bromelain, animal
protease, alkaline protease, papain, flavorzyme, trypsin and neutral protease groups. A total of 45, 54, 54, 34, 46, 43, 53 and 50
volatile substances were identified by HS-SPME-GC-MS in these groups, respectively, mainly including hydrocarbons, alcohols,
aldehydes, ketones and furans. The flavor compounds syringaldehyde, β-ionone and 2-ethyl-furan were the most abundant in the
animal-derived protease groups. The relative contents of fishy odor compounds in the papain, flavorzyme and trypsin groups were
lower than those in other groups. Conclusion: The hydrolysis of tuna pancreas with animal-derived proteases could significantly
enhance pleasant flavor. Papain, flavourzyme and trypsin have better effects on deodorization.