不同干露时间对中间球海胆性腺挥发性呈味物质的影响

Analysis of volatile flavor compounds in Strongylocentrotus intermedius after air exposure using gas chromatography-ion mobility spectroscopy

中文关键词:  中间球海胆  干露  性腺  挥发性风味物质

英文关键词:Strongylocentrotus intermedius  air exposure  gonads  volatile organic compounds

中文摘要:

      为探究运输过程干露对中间球海胆性腺挥发性风味物质的影响，实验通过电子鼻、电子舌和气相色谱-离子迁移色谱 （Gas chromatography-ion mobility spectrometry，GC-IMS） 联合分析了干露 0 h、6 h、12 h、18 h 和 24 h 后中间球海胆性腺中挥发性风味物质的组成情况。电子鼻检测结果显示，干露 6 h 和 12 h 后实验组组内气味分布离散程度较高，电子舌检测发现，干露 12 h 和 18 h 组内滋味趋近，这可能与中间球海胆性腺的氧化代谢周期有关；GC-IMS 从中间球海胆性腺检测的信号峰中共识别出 19 种挥发性有机物 （Volatile organic compounds，VOCs），主要包括醇、醛、酮、酯、醚、酚和吡嗪类等；随着干露时间的延长，大多数化合物如醛类、吡嗪类、酮类等物质的含量呈现先升后降的趋势；GC-IMS 分析结果显示干露 12 h 和 18 h后，中间球海胆性腺中挥发性有机物种类明显多于另外 3组，且浓度更高。综上，本研究对干露后中间球海胆性腺中挥发性风味物质的可视数字化分析，将进一步填补中间球海胆挥发性物质的相关图谱数据库，为海胆保鲜运输工艺和食用处理方式的优化提供参考。

英文摘要:

      To investigate the influence of air exposure duration on the volatile flavor compounds (VOCs) in the gonads of Strongylocentrotus intermedius during transportation, an experiment was conducted using an electronic nose, an electronic tongue, and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in the gonads were analyzed at 0, 6, 12, 18, and 24 hours after air exposure. Electronic nose detection indicated that odor distribution in the experimental groups became highly dispersed after 6 and 12 hours of air exposure. Additionally, electronic tongue detection showed that the flavors converged at 12 and 18 hours of air exposure, possibly due to oxidative metabolism. GC-IMS analysis identified a total of 19 VOCs, including alcohols, aldehydes, ketones, esters, ethers, phenols, and pyrazines, among others. As the duration of air exposure increased, the levels of aldehydes, pyrazines, and ketones initially rose and then declined. GC-IMS results further revealed VOC concentrations in the gonads were significantly higher after 12 and 18 hours of air exposure, compared to those observed in the other experimental groups. In conclusion, this study expands the database of volatile compounds in sea urchins and provides a valuable reference for optimizing the preservation, transportation, and edible process of sea urchins.