糖基化对虹鳟鱼鱼松品质和挥发性风味特征的影响

doi:10.13304/j.nykjdb.2023.0731

中国农业科技导报 ›› 2024, Vol. 26 ›› Issue (9): 159-172.DOI: 10.13304/j.nykjdb.2023.0731

糖基化对虹鳟鱼鱼松品质和挥发性风味特征的影响

纪蕾¹^,²(), 刘天红¹^,², 王颖¹^,²(), 李晓¹^,², 李红艳¹, 姜晓东¹, 孙元芹¹, 张帅中¹

^1.山东省海洋科学研究院，山东青岛 266104
^2.山东省海洋科学研究院，青岛市水产生物品质评价与利用工程研究中心，山东青岛 266104

收稿日期:2023-10-07 接受日期:2024-01-11 出版日期:2024-09-15 发布日期:2024-09-13
通讯作者: 王颖
作者简介:纪蕾 E-mail：lrubbit@126.com；
基金资助:
黄河流域协同科技创新专项(YDZX2022161);海洋科技创新专项（2024年海洋产业关键技术攻关）(24-1-3-hygg-25-hy)

Effect of Glycosylation on Quality and Volatile Flavor Characteristics of rainbow trout （Oncorhynchus mykiss） Floss

Lei JI¹^,²(), Tianhong LIU¹^,², Ying WANG¹^,²(), Xiao LI¹^,², Hongyan LI¹, Xiaodong JIANG¹, Yuanqin SUN¹, Shuaizhong ZHANG¹

^1.Marine Science Research Institute of Shandong Province，Shandong Qingdao 266104，China
^2.Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center，Marine Science Research Institute of Shandong Province，Shandong Qingdao 266104，China

Received:2023-10-07 Accepted:2024-01-11 Online:2024-09-15 Published:2024-09-13
Contact: Ying WANG

摘要/Abstract

摘要：

为促进虹鳟鱼高值化产品开发，对添加不同糖的虹鳟鱼鱼松品质（理化特性、色泽和感官等）进行研究，同时采用气相色谱-质谱联用仪（gas chromatography-mass spectrometer，GC-MS）对鱼松进行脂肪酸和挥发性成分分析。结果表明，糖的添加对虹鳟鱼鱼松品质具有重要影响，可促进美拉德反应进程，改善鱼松产品的口感、色泽等感官品质，其中阿拉伯糖作为戊糖，美拉德反应进程更快，颜色变化更明显，而添加低聚果糖的鱼松甜味更好。在脂肪酸方面，低聚果糖鱼松的饱和脂肪酸、二十碳五烯酸（eicosapntemacnioc acid，EPA）和二十碳六烯酸（docosahexaenoic acid，DHA）含量最高，而阿拉伯糖鱼松的多不饱和脂肪酸含量最高。综上，添加糖后的鱼松样品由于美拉德反应，产生了阈值较低、对风味影响更大的醛类、酮类、醇类等物质。以上研究结果为改善虹鳟鱼鱼松的品质和提高产品附加值提供了参考。

关键词: 虹鳟鱼鱼松, 糖基化, 品质, 挥发性成分, 脂肪酸

Abstract:

To promote the development of high-value products for rainbow trout （Oncorhynchus mykiss）， the quality （physicochemical properties， color， and sensory properties） of rainbow trout floss with different sugars added were investigated. At the same time， the volatile components and fatty acids of the floss were analyzed by gas chromatography-mass spectrometer （GC-MS）. The results showed that the addition of sugar had an important impact on the quality of rainbow trout floss， which could promote the process of Maillard reaction and improve the sensory quality of fish floss such as taste and color. As pentose， the fish floss with arabinose had a faster process of Maillard reaction and more obvious color change， while the fish floss with fructooligosaccharides had a better sweet taste. In terms of fatty acid， the contents of saturated fat acid， eicosapntemacnioc acid （EPA） and docosahexaenoic acid （DHA） of the fish floss with oligofructose were the highest， and the content of polyunsaturated fatty acid of the fish floss with arabinose was the highest. In conclustion， due to Maillard reaction， the fish floss added with sugar produced aldehydes， ketones， alcohols and other substances with lower threshold， which could impact the flavor. Above results provided reference for improving the quality of rainbow trout floss and increasing product added value.

Key words: rainbow trout （Oncorhynchus mykiss） floss, glycosylation, quality, volatile components, fatty acid

中图分类号:

S986.1

纪蕾, 刘天红, 王颖, 李晓, 李红艳, 姜晓东, 孙元芹, 张帅中. 糖基化对虹鳟鱼鱼松品质和挥发性风味特征的影响[J]. 中国农业科技导报, 2024, 26(9): 159-172.

Lei JI, Tianhong LIU, Ying WANG, Xiao LI, Hongyan LI, Xiaodong JIANG, Yuanqin SUN, Shuaizhong ZHANG. Effect of Glycosylation on Quality and Volatile Flavor Characteristics of rainbow trout （Oncorhynchus mykiss） Floss[J]. Journal of Agricultural Science and Technology, 2024, 26(9): 159-172.

图/表 6

参考文献 35

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样品Sample	水分Water	蛋白质Protein	脂肪Fat	灰分Ash
无糖鱼松Fish floss without sugar	2.25±0.64 d	72.85±0.79 a	16.59±0.01 a	7.58±0.03 a
蔗糖鱼松Fish floss with sucrose	3.63±0.16 c	65.81±1.19 b	13.97±0.04 b	6.81±0.12 b
低聚果糖鱼松Fish floss with fructooligosaccharide	6.64±0.03 b	65.25±0.25 b	11.82±0.32 c	6.29±0.05 c
阿拉伯糖鱼松Fish floss with arabinose	7.95±0.19 a	64.53±0.98 b	12.18±1.00 c	6.57±0.04 b

样品Sample	水分Water	蛋白质Protein	脂肪Fat	灰分Ash
无糖鱼松Fish floss without sugar	2.25±0.64 d	72.85±0.79 a	16.59±0.01 a	7.58±0.03 a
蔗糖鱼松Fish floss with sucrose	3.63±0.16 c	65.81±1.19 b	13.97±0.04 b	6.81±0.12 b
低聚果糖鱼松Fish floss with fructooligosaccharide	6.64±0.03 b	65.25±0.25 b	11.82±0.32 c	6.29±0.05 c
阿拉伯糖鱼松Fish floss with arabinose	7.95±0.19 a	64.53±0.98 b	12.18±1.00 c	6.57±0.04 b

样品Sample	亮度值L^*	红绿值a^*	黄蓝值b^*	褐变指数BI
无糖鱼松Fish floss without sugar	67.70±1.01 a	3.69±0.54 b	27.42±1.82 a	54.09±5.73 b
蔗糖鱼松Fish floss with sucrose	62.96±1.92 b	8.08±1.39 a	31.66±3.02 a	76.31±9.04 ab
低聚果糖鱼松Fish floss with fructooligosaccharide	58.48±3.48 b	4.87±0.76 b	27.36±1.02 a	66.76±5.51 b
阿拉伯糖鱼松Fish floss with arabinose	57.91±3.19 b	7.29±0.10 a	30.92±1.76 a	82.11±7.67 a

样品Sample	亮度值L^*	红绿值a^*	黄蓝值b^*	褐变指数BI
无糖鱼松Fish floss without sugar	67.70±1.01 a	3.69±0.54 b	27.42±1.82 a	54.09±5.73 b
蔗糖鱼松Fish floss with sucrose	62.96±1.92 b	8.08±1.39 a	31.66±3.02 a	76.31±9.04 ab
低聚果糖鱼松Fish floss with fructooligosaccharide	58.48±3.48 b	4.87±0.76 b	27.36±1.02 a	66.76±5.51 b
阿拉伯糖鱼松Fish floss with arabinose	57.91±3.19 b	7.29±0.10 a	30.92±1.76 a	82.11±7.67 a

脂肪酸 Fatty acid	无糖鱼松 Fish floss without sugar	蔗糖鱼松 Fish floss with sucrose	低聚果糖鱼松 Fish floss with fructooligosaccharide	阿拉伯糖鱼松 Fish floss with arabinose
C14∶0	1.54±0.27 a	1.46±0.31 a	1.31±0.16 b	1.30±0.19 b
C15∶0	0.23±0.01 a	0.23±0.02 a	0.23±0.03 a	0.22±0.01 a
C16∶0	20.99±0.26 a	19.23±0.37 b	20.88±0.51 a	20.90±0.28 a
C17∶0	0.39±0.05 a	0.35±0.07 b	0.39±0.03 a	0.38±0.07 ab
C18∶0	6.30±0.57 b	6.21±0.38 b	6.70±0.89 a	6.70±0.72 a
C20∶0	0.22±0.03 a	0.20±0.01 a	0.21±0.03 a	0.21±0.02 a
∑SFA	29.67±0.55 a	27.68±0.67 b	29.72±0.17 a	29.71±0.38 a
C16∶1	3.68±0.47 a	3.37±0.72 b	3.64±0.19 a	3.64±0.59 a
C18∶1N9C	26.42±1.38 a	24.19±1.47 b	26.20±1.75 a	26.41±1.49 a
C20∶1	1.14±0.03 a	1.05±0.11 a	1.12±0.19 a	1.14±0.15 a
C22∶1N9	0.27±0.04 a	0.25±0.01 a	0.27±0.04 a	0.27±0.07 a
C24∶1	0.08±0.01 a	0.08±0.01 a	—	—
∑MUFA	31.59±2.46 a	28.94±1.46 b	31.23±3.46 a	31.46±2.27 a
C18∶2N6C	23.06±1.35 a	21.39±1.23 b	23.01±1.62 a	23.20±2.54 a
C18∶3N3	3.10±0.26 a	2.87±0.36 b	2.92±0.18 ab	2.94±0.27 ab
C20∶2	1.67±0.17 ab	1.56±0.35 b	1.65±0.26 ab	1.85±0.19 a
C20∶3	1.63±0.33 a	1.53±0.21 a	1.55±0.19 a	1.54±0.28 a
C20∶4N6	2.22±0.21 a	2.10±0.32 a	2.26±0.37 a	2.23±0.22 a
C20∶5	0.41±0.02 a	0.39±0.04 a	0.42±0.07 a	0.41±0.05 a
C22∶2	0.14±0.01 a	0.13±0.03 a	0.14±0.01 a	0.14±0.02 a
C22∶4	0.28±0.03 a	0.30±0.05 a	0.29±0.01 a	0.29±0.03 a
C22∶5	0.22±0.02 a	0.20±0.01 a	0.22±0.03 a	0.22±0.02 a
C22∶6NS	4.72±0.46 a	4.49±0.62 b	4.84±0.69 a	4.76±0.27 a
∑PUFA	37.45±2.35 a	34.96±3.57 b	37.30±5.67 a	37.58±1.57 a
EPA+DHA	5.13±0.37 a	4.88±0.27 b	5.26±0.46 a	5.17±0.22 a
∑PUFA/∑SFA	1.262 2±0.26 cd	1.263 0±0.42 bc	1.255 0±0.11 d	1.264 9±0.38 a

糖基化对虹鳟鱼鱼松品质和挥发性风味特征的影响

Effect of Glycosylation on Quality and Volatile Flavor Characteristics of rainbow trout （Oncorhynchus mykiss） Floss

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Metrics

类别 Type	化合物 Compound	无糖鱼松 Fish floss without sugar	蔗糖鱼松 Fish floss with sucrose	低聚果糖鱼松 Fish floss with fructooligosaccharide	阿拉伯糖鱼松 Fish floss with arabinose
醛类Aldehydes	己醛 Hexanal	1.14±0.09 c	2.31±0.15 b	2.96±0.17 a	1.32±0.21 c
	庚醛 Heptaldehyde	0.49±0.03 b	0.58±0.04 a	0.61±0.02 a	—
	E-2-庚烯醛（Z）-2-heptenal	—	—	0.50±0.03 a	0.34±0.01 b
	正辛醛 Octanal	—	0.63±0.03	—	—
	壬醛 1-nonanal	1.05±0.22 b	1.55±0.21 a	1.50±0.18 a	1.13±0.17 b
	反式-2-辛烯醛（E）-2-octenal	0.42±0.06 b	0.54±0.10 a	—	0.50±0.07 a
	糠醛 Furfural	3.50±0.27 c	2.30±0.17 d	4.32±0.52 b	16.60±2.41 a
	苯甲醛 Benzaldehyde	2.66±0.13 c	4.60±0.37 b	4.55±0.41 b	6.57±0.53 a
	反式-2-壬烯醛（E）-2-nonenal	0.49±0.09 b	0.70±0.15 a	0.55±0.11 b	0.34±0.07 c
	5-甲基呋喃醛 5-methyl-2-furancarboxaldehyde	—	—	1.39±0.16	—
	苯乙醛 Phenylacetaldehyde	—	1.35±0.13 a	1.41±0.11 a	—
	2，4-庚二烯醛 2，4-heptadienal	—	—	—	0.84±0.09
	2-吡咯甲醛 1H-pyrrole-2-carboxaldehyde	—	—	—	0.97±0.06
	肉豆蔻醛 Tetradecanal	—	0.95±0.07 a	—	1.01±0.10 a
酮类 Ketones	羟基丙酮 1-hydroxy-2-propanone	—	—	—	0.29±0.02
	3-（乙酰氧基）-2，3，9-四氢-2-｛［（三甲基甲硅烷基）氧基］甲基｝-呋喃并恶唑嘧啶-6-酮 3-（acetoxy） -2，3，9-tetrahydro-2- ｛［（trimethylsilyl） oxy］ methyl］｝- furanoxazole pyrimidin-6-one	2.31±0.21 a	2.34±0.15 a	2.14±0.30 a	—
	2，5-辛烷二酮 2，5-octanedione	0.41±0.04 a	0.37±0.10 ab	0.39±0.06 a	0.30±0.09 b
	甲基庚烯酮 6-methyl-5-hepten-2-one	0.13±0.03	—	—	—
	5-丁基-5-乙基-1，3-双（三甲基甲硅烷基）-2，4，6-嘧啶三酮 5-butyl-5-ethyl-1，3-bis（trimethylsilyl）- 2，4，6（1H，3H，5H）-pyrimidinetrione	—	—	—	0.65±0.08
	双环-壬-2-烯-9-酮 Bicyclo［3.3.1］non-2-en-9-one	—	—	0.49±0.05	—
	2（5H）-呋喃酮 2（5H）-furanone	—	—	—	0.29±0.04
	1-呋喃-2-基甲基-2，3-二甲基哌啶-4-酮 1-furan-2-ylmethyl-2，3-dimethyl-piperidin-4-one	—	0.31±0.05	—	—
	2-苯基吡啶并-1，3-恶嗪-4-酮 2-phenylpyrido［3，4-d］-1，3-oxazin-4-one	—	—	—	0.52±0.11
	2-吡喃-2，6-二酮 2H-pyran-2，6（3H）-dione	—	—	—	0.40±0.09
	4，5-二甲基-1，3-二氧杂环戊烯-2-酮 4，5-dimethyl-1，3-dioxol-2-one	—	—	—	6.03±0.46
醇类 Alcohols	4-［N-甲基哌嗪基］-5-硝基藜芦醇 4-［N-methylpiperazyl］-5-nitroveratrol	—	—	—	1.07±0.14
	1-戊醇 1-pentanol	0.25±0.05 b	0.37±0.04 a	0.37±0.07 a	0.27±0.03 b
	正辛醇 1-octanol	—	0.49±0.04 a	—	0.29±0.05 b
	2，2，3，4-四甲基己基-5-烯-3-醇 2，2，3，4-tetramethylhex-5-en-3-ol	—	—	—	0.78±0.23
	2-十二烯醛醇 2-dodecenal	—	—	0.68±0.12	—
	1-辛烯-3-醇 1-octen-3-ol	0.88±0.15 c	1.38±0.14 b	1.55±0.11 a	1.35±0.21 b
	3，4，4-三甲基-1-戊炔-3-醇 3，4，4-trimethyl-1-pentyn-3-ol	—	—	—	0.23±0.03
	2-乙基己醇 2-ethyl-1-hexanol	0.23±0.02	—	—	—
	S，S’-双（叔丁基二甲基甲硅烷基）-1，4-苯二甲硫醇 S，S’-bis（tert-butyldimethylsilyl）- 1，4-benzenedimethanethiol	—	—	0.79±0.21	—
	1，3-双-（对氨基甲酰基甲基苯氧基）-2-丙醇 1，3-bis-（p-carbamoylmethylphenoxy）-2-propanol	—	1.12±0.09	—	—
	2-壬烯-1-醇 2-nonen-1-ol	—	—	—	0.45±0.10
	1，2-二-4-吡啶基-1，2-乙二醇 1，2-di-4-pyridinyl-1，2-ethanediol	—	—	—	0.51±0.13
	糠醇 2-furanmethanol	—	—	1.12±0.03 b	1.55±0.07 a
	α-松油醇 α-terpineol	0.59±0.10 d	0.92±0.21 a	0.72±0.06 c	0.84±0.09 b
	1-（2-丁氧基乙氧基）-乙醇 1-（2-butoxyethoxy）- ethanol	0.26±0.02	—	—	—
	D-香茅醇 3，7-dimethyl-6-octen-1-ol	—	1.40±0.21 a	1.02±0.31 b	1.06±0.13 b
	橙花醇 3，7-dimethyl-2，6-octadien-1-ol	2.25±0.31 b	3.56±0.41 a	3.29±0.52 a	2.86±0.33 a
	1，3，5-环己烷三醇 Phloroglucitol	—	—	—	0.30±0.05
	3-氨基-2-吩嗪醇 3-amino-2-phenazinol ditms	0.20±0.02	—	—	—
	十二烷硫醇 1-docosanethiol	0.19±0.03	—	—	—
	O，O’，S，S’-四（三甲基甲硅烷基）-二硫代赤藓糖醇 O，O’，S，S’-tetrakis（trimethylsilyl）- dithioerythritol	0.11±0.02	—	—	—
烷烃类 Alkanes	十一烷 Undecane	0.35±0.05 b	0.61±0.05 a	0.48±0.06 ab	0.37±0.03 b
	十二烷 Dodecane	2.16±0.41 b	2.29±0.16 b	2.97±0.31 a	1.81±0.17 c
	正十三烷 Tridecane	6.18±0.22 b	6.40±0.38 b	8.04±0.45 a	4.73±0.41 c
	十四烷 Tetradecane	1.90±0.12 b	2.00±0.11 b	2.31±0.21 a	1.31±0.08 c
	十五烷 Pentadecane	—	2.27±0.31 a	—	1.98±0.18 b
	3-甲基十五烷 3-methyl- tridecane	—	0.34±0.07 b	0.46±0.12 a	0.23±0.05 c
	十六烷 Hexadecane	0.50±0.21 c	0.71±0.14 b	0.77±0.15 a	0.45±0.08 c
	十七烷 Heptadecane	—	0.93±0.13 a	0.92±0.04 a	0.69±0.08 b
	9-己基-十七烷 9-hexyl- heptadecane	—	0.67±0.17	—	—
	十八烷 Octadecanal	—	—	0.89±0.08	—
	2，6-二甲基十八烷 2，6-dimethyl- octadecane	—	—	—	0.73±0.07
	5，14-二丁基十八烷 5，14-dibutyl- octadecane	—	1.09±0.14	—	—
	二十烷 Eicosane	1.36±0.21	—	—	—
	1-甲基-2-（3-甲基戊基）环丙烷 1-methyl-2-（3-methylpentyl）- cyclopropane	—	—	0.48±0.07	—
	三甲基亚甲基环丙烷 Trimethylmethylene- cyclopropane	0.21±0.03	—	—	—
	异丁基环戊烷（2-methylpropyl）- cyclopentane	—	0.50±0.05 b	0.59±0.03 a	—
	［［4-［1，2-双［（三甲基硅烷基）氧基］乙基］-1，2-亚苯基］双（氧基）］双（三甲基硅烷）［［4-［1，2-bis［（trimethylsilyl）oxy］ethyl］-1，2-phenylene］bis（oxy）］bis［trimethyl-silane	0.36±0.27 d	1.15±0.12 a	0.78±0.42 b	0.58±0.12 c
	3，7-二甲基-癸烷 3，7-dimethyl- decane	—	—	0.59±0.11	—
	2，4，7-三甲氧基-11-乙酰氨基-二苯并环庚烷 2，4，7-trimethoxy-11-acetamino- dibenz［b，d］cycloheptane	0.23±0.02	—	—	—
	丙烯基环庚烷 2-propenyl- cyclohexane	—	—	—	0.35±0.06
	壬基环己烷 n-nonylcyclohexane	—	0.62±0.02 b	1.54±0.07 a	—
	十一烷基环戊烷 Decyl-cyclopentane	0.21±0.04	—	—	—
	1，1，1，5，5，5-六甲基-3，3-双［（三甲硅基）氧基］-三硅氧烷 1，1，1，5，5，5-hexamethyl-3，3-bis［（trimethylsilyl）oxy］- trisiloxane	0.18±0.03 c	0.40±0.08 b	0.75±0.12 a	—
	双环［2.1.0］戊烷 Bicyclo［2.1.0］pentane	0.51±0.06 c	—	0.94±0.31 a	0.67±0.15 b
	六甲基环三硅氧烷 Hexamethyl-cyclotrisiloxane	9.01±0.78 a	3.84±0.15 b	4.37±0.25 b	2.65±0.13 c
	八甲基环四硅氧烷 Octamethyl-cyclotetrasiloxane	1.57±0.13 a	1.13±0.24 b	1.35±0.21 a	1.35±0.30 a
	十甲基四硅氧烷 Decamethyl-tetrasiloxane	0.23±0.02	—	—	—
	十甲基环五硅氧烷 Decamethyl-cyclopentasiloxane	3.43±0.21 a	2.37±0.21 b	2.61±0.14 b	1.86±0.18 c
	十二甲基五硅氧烷 Dodecamethyl-pentasiloxane	1.28±0.17 c	1.96±0.24 a	1.69±0.33 b	1.09±0.19 c
	6，8-二氟-2，2，4，4，6，7，8，9，9-癸甲基-［1，3，5，2，4，6，7，7，9］三氧六硅烷 6，8-difluoro-2，2，4，4，6，7，7，8，9，9-decamethyl-［1，3，5，2，4，6，7，8，9］trioxahexasilonane	0.56±0.08	—	—	—
	1，1，3，3，5，5，7，9，11，11，13，13-十四甲基七硅氧烷 1，1，3，3，5，5，7，7，9，9，11，11，13，13-tetradecamethyl- heptasiloxane	3.82±0.61 a	0.31±0.12 c	0.27±0.08 c	0.45±0.20 b
	3-异丙氧基-1，1，1，5，5，5-六甲基-3-（三甲基甲硅烷氧基）三硅氧烷 3-isopropoxy-1，1，1，5，5，5-hexamethyl-3-（trimethylsiloxy）trisiloxane	1.18±0.06	—	—	—
芳香化合物Aromatic compounds	对二甲苯 p-xylene	0.52±0.07	—	—	—
	邻二甲苯 o-xylene	0.18±0.03 d	0.75±0.09 a	0.63±0.15 b	0.43±0.08 c
	间异丙基甲苯 1-methyl-3-（1-methylethyl）- benzene	0.46±0.04	—	—	—
	间二氯苯 1，4-dichloro- benzene	0.65±0.06	—	—	—
其他 Others	2-甲基吡嗪 Methyl- pyrazine	—	1.19±0.11 a	0.57±0.07 b	—
	2，5-二甲基吡嗪 2，5-dimethyl- pyrazine	0.81±0.24 c	4.44±0.71 a	1.70±0.26 b	0.56±0.14 d
	2-乙基-5-甲基吡嗪 2-ethyl-5-methyl- pyrazine	0.14±0.04 c	0.54±0.16 a	0.34±0.12 b	—
	2，3，5-三甲基吡嗪 Trimethyl- pyrazine	—	1.40±0.26 a	0.97±0.31 b	0.44±0.06 c
	3-乙基-2，5-二甲基吡嗪 3-ethyl-2，5-dimethyl- pyrazine	0.24±0.05 c	1.14±0.31 a	1.09±0.22 a	0.48±0.12 b
	右旋萜二烯 D-limonene	1.93±0.15 b	3.22±0.47 a	2.12±0.27 b	1.80±0.27 c
	萜品烯 1-methyl-4-（1-methylethyl）- 1，4-cyclohexadiene	0.67±0.11 b	0.86±0.24 a	0.81±0.13 a	0.51±0.05 c
	1-十三烯 1-tridecene	0.14±0.01	—	—	—
	1-十四烯 1-tetradecene	0.54±0.03	—	—	—
	2，6-二甲基-6-（4-甲基-3-戊烯基）-双环庚-2-烯 2，6-dimethyl-6-（4-methyl-3-pentenyl）- bicyclo［3.1.1］hept-2-ene	0.78±0.09 c	1.33±0.41 a	1.00±0.12 b	1.05±0.28 b
	1-石竹烯 Caryophyllene	0.22±0.01 b	—	—	0.44±0.05 a
	7-十六碳烯 7-hexadecen	0.32±0.04	—	—	—
	环辛二烯 1，3-cyclooctadiene	—	0.48±0.03 a	—	0.45±0.07 a
	1-甲基-4-（5-甲基-1-亚甲基-4-己烯基）-环己烯 1-methyl-4-（5-methyl-1-methylene-4-hexenyl）- cyclohexene	1.32±0.11 c	1.73±0.26 a	1.46±0.16 b	1.25±0.16 c
	顺-2-辛烯（Z）-2-octene	—	0.93±0.15	—	—
	3，3-二甲基-1-苯基-1-三氮烯 3，3-dimethyl-1-phenyl-1-triazene	—	—	1.08±0.05	—
	乙酸乙酯 Ethyl acetate	4.29±0.32	—	—	—
	三氯乙酸辛酯 Octyltrichloroacetate	—	—	0.46±0.03	—
	丁酸香叶酯 Butanoic acid， 3，7-dimethyl-2，6-octadienyl ester	1.90±0.22 c	3.12±0.31 a	2.46±0.27 b	—
	乙酸橙花酯 3，7-dimethyl-2，6-octadien-1-ol， acetate	—	—	—	2.03±0.26
	乙酸香叶酯 3，7-dimethyl-2，6-Octadien-1-ol， acetate	—	3.19±0.32 a	2.82±0.30 b	2.33±0.18 c
	4-（2-呋喃氨基）苯基-2-糠酸酯 4-（2-furamido）phenyl 2-furoate	—	—	—	0.75±0.09
	酞酸二甲酯 Dimethyl phthalate	0.84±0.13 a	0.33±0.07 b	0.36±0.09 b	—
	对苯二甲酸二丁酯 1，2-benzenedicarboxylic acid， butyl 2-methylpropyl ester	3.04±0.31 a	2.38±0.23 b	1.00±0.14 c	0.63±0.08 d
	邻苯二甲酸二丁酯 Dibutyl phthalate	1.63±0.18 a	0.67±0.05 b	—	—
	2-正丁基呋喃 2-n-butyl furan	—	—	—	0.33±0.04
	2-正戊基呋喃 2-pentyl- furan	0.25±0.07 b	0.34±0.09 a	0.34±0.06 a	—
	3-羟基扁桃酸 3-hydroxymandelic acid， ethyl ester， di-TMS	2.96±0.22	—	—	—
	α-苯甲酰氨基-2-羟基肉桂酸 alpha-benzamido-2-hydroxycinnamic acid	—	1.12±0.04	—	—
	庚酸 Heptanoic acid	—	—	1.22±0.14 a	0.45±0.08 b
	辛酸 Octanoicacid	0.27±0.03 c	0.53±0.08 b	0.92±0.14 a	1.09±0.11 a
	壬酸 Nonanoic acid	0.86±0.21 d	1.26±0.14 c	2.89±0.17 b	3.15±0.27 a
	2，4-二叔丁基苯酚 2，4-bis（1，1-dimethylethyl）- phenol	0.46±0.03 b	0.77±0.09 a	0.81±0.12 a	0.46±0.06 b

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