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中国农学通报 ›› 2026, Vol. 42 ›› Issue (5): 212-218.doi: 10.11924/j.issn.1000-6850.casb2025-0492

• 水产/渔业 • 上一篇    

投喂不同饵料对棘胸蛙肌肉挥发性风味物质的影响

李文盛1(), 陈度煌1, 梁萍1, 薛凌展1, 胡振禧1, 赖铭勇1, 兰竹青2   

  1. 1 福建省淡水水产研究所, 福州 350003
    2 南平市水产技术推广站, 福建南平 353000
  • 收稿日期:2025-06-18 修回日期:2025-11-03 出版日期:2026-03-18 发布日期:2026-03-18
  • 作者简介:

    李文盛,男,1993年出生,安徽太和人,助理农艺师,研究生,主要从事水产动物营养与饲料方面的研究。通信地址:350002 福建省福州市鼓楼区西洪路555号 福建省淡水水产研究所,E-mail:

  • 基金资助:
    福建省省属公益类科研院所基本科研专项“棘胸蛙成蛙蛋白质需要量研究与饲料配方初步筛选”(2024R1014004); 福建省淡水水产种业研究中心(2023FJDSZYZX)

Effects of Different Feed on Volatile Flavor Compounds in Muscle of Quasipaa spinosa

LI Wensheng1(), CHEN Duhuang1, LIANG Ping1, XUE Lingzhan1, HU Zhenxi1, LAI Mingyong1, LAN Zhuqing2   

  1. 1 Freshwater Fisheries Research Institute of Fujian, Fuzhou 350003
    2 Aquatic Technology Promotion Station of Nanping City, Nanping, Fujian 353000
  • Received:2025-06-18 Revised:2025-11-03 Published:2026-03-18 Online:2026-03-18

摘要:

为探讨投喂生物饵料(对照组J-A)与人工配合饲料(试验组J-B)对棘胸蛙(Quasipaa spinosa)肌肉挥发性风味物质的影响,本研究采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术,分析了检测两种饵料饲养棘胸蛙后肌肉挥发性风味物质的组成与相对含量差异,并进行指纹图谱对比。结果显示,二组肌肉均检测出45个峰,共鉴定出30种挥发性物质,主要包括醛类、酮类和醇类;J-A组和J-B组的主要挥发性物质相对含量构成存在显著差异,具体为:醛类占比分别为50.45%和43.13%,醇类占比分别为18.72%和5.08%,酮类占比分别为28.40%和49.56%。与J-A组相比,J-B组肌肉中己醛、壬醛和庚醛等腥味物质的含量显著降低,表明投喂人工配合饲料可以明显降低棘胸蛙肌肉的腥味,改善其肌肉品质。本研究结果可为棘胸蛙肌肉品质评价以及产品鉴别提供参考。

关键词: 棘胸蛙, 配合饲料, 肌肉, 挥发性风味物质

Abstract:

In order to explore the effects of feeding biological bait (control group J-A) and artificial compound feed (experimental group J-B) on volatile flavor compounds in muscle of Quasipaa spinosa,the volatile flavor compounds in the muscle of Quasipaa spinosa reared on two feeds were detected by gas chromatography-ion mobility spectroscopy, and the fingerprints were compared and analyzed. The volatile flavor substances in the two groups of muscles were detected in 45 peaks with 30 substances, including aldehydes, ketones, alcohols and other substances, and there were 15 aldehydes, 8 ketones, 3 alcohols, 1 acid, 1 furan, 1 puzzle and 1 unknown substance. The relative contents of volatile substances in J-A and J-B were as follows: aldehydes (50.45%, 43.13%), alcohols (18.72%, 5.08%), ketones (28.40%, 49.56%), acids (0.65%, 0.84%), ethers (0.14%, 0.27%), furans (1.31%, 0.29%) and unknown substances (0.30%, 0.72%). Among the main volatile flavor substances, the relative content of aldehydes and alcohols J-A was greater than that of J-B, and the relative content of ketones was less than that of J-B. Feeding artificial compound feed can significantly reduce the volatile odor substances such as hexanal, nonanal and heptanal in the muscle of Quasipaa spinosa, improve the muscle quality of Quasipaa spinose. The results of this study provide a certain reference for the evaluation of muscle quality of Quasipaa spinosa and the identification of products.

Key words: Quasipaa spinosa, artificial compound feed, muscle, volatile flavor substances