对从四个不同地理位置收集的鱿鱼进行了全面的脂质和挥发性化合物分析,以区分区域特征。在鱿鱼肌肉样品中总共检测到1442个脂质分子和110个挥发物。阿根廷鱿鱼(Illexargentinus,AGT),北太平洋鱿鱼(OmmastrephesBartram,NPO),赤道鱿鱼(Dosidicusgigas,EQ),和秘鲁鱿鱼(Dosidicusgigas,PR)肌肉。磷脂酰胆碱(14.64%),三酰基甘油(12.42%),和神经酰胺(10.97%)是主要的脂质成分。磷脂和甘油脂中多不饱和脂肪酸的含量分别为30.35-52.05%和18.11-25.15%,分别。鱿鱼中的挥发物表现出显著的区域差异;1-戊醇和1-辛醇,2-乙基-1-己醇和松油烯-4-醇,2,7-乙基-1-己醇,3-甲基-1-丁醇和2-丙基-1-戊醇被确定为AGT中的特征风味化合物,NPO,EQ,PR,分别。神经鞘磷脂,磷脂酰丝氨酸,磷脂酰乙醇胺,和神经酰胺与鱿鱼肌肉中的挥发物密切相关。我们的研究为鱿鱼的脂质营养价值和风味化合物提供了参考。
Comprehensive lipid and volatile compound analyses were performed with squids collected from four varied geographical locations to discriminate the regional characteristics. A total of 1442 lipid molecules and 110 volatiles were detected in the squid muscle samples. There were significant differences in the lipid profiles between Argentine squid (Illex argentinus, AGT), North Pacific Ocean squid (Ommastrephes Bartram, NPO), Equatorial squid (Dosidicus gigas, EQ), and Peruvian squid (Dosidicus gigas, PR) muscle. Phosphatidylcholines (14.64%), triacylglycerols (12.42%), and ceramides (10.97%) were the main lipid components. The contents of polyunsaturated fatty acid in phospholipids and in glycerolipids were 30.35-52.05% and 18.11-25.15%, respectively. The volatiles in squids exhibited significant regional variation; 1-pentanol and 1-octanol, 2-ethyl-1-hexanol and terpinen-4-ol, 2,7-ethyl-1-hexanol, 3-methy-1-butanol and 2-propyl-1-pentanol were identified as characteristic flavor compounds in AGT, NPO, EQ, and PR, respectively. Sphingomyelin, phosphatidylserine, phosphatidylethanolamine, and ceramide were strongly correlated with volatiles in squid muscle. Our study is a reference for the lipid nutritional value and flavor compounds of squids.