Objective: This study aimed to investigate the effect of tea water extract on liver deodorization of giant salamander. Methods: The changes of volatile components in liver of giant salamander treated with tea water extract for 0, 5, 10, 15 and 20 min, were analyzed by gas chromatography-ion mobility chromatography (GC-IMS) combined with sensory odor value. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed on volatile compounds. Results: Compared with the control group, the fishy smell value of the liver of the giant salamander was significantly decreased after the treatment with tea water extract for 5 min (P<0.05), and basically stable after the treatment for 10 min. A total of 32 volatile organic compounds were identified in the liver samples of the giant salamander at different deodorization times, including 10 kinds of alcohols, 8 kinds of aldehydes, 5 kinds of esters, 5 kinds of ketones, 3 kinds of alkenes and 1 kind of ether. The relative contents of alcohols, olefin, ethers and esters in the liver of the giant salamander decreased, while the relative contents of ketones and aldehydes increased. PCA results showed that the accumulative contribution rate of the first two principal components was 82%, which could achieve good differentiation between groups, while the aggregation degree was low within the sample group showing large difference within the group. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were used to screen out 10 potential feature markers (VIP>1), including 4 kinds of ketones, 2 kinds of alcohols, 2 kinds of aldehydes, 1 kind of alkene and 1 kind of ether. In the deodorization process, with the extension of deodorization time, the relative contents of oct-1-en-3-ol, 2-butanone dimmer, 3-methylbutan-1-ol-monomer and 2-butanone-monomer decreased. The relative contents of hexanal-monomer, 3-methylbutanal-monomer and acetone increased. Conclusion: Treatment with tea water extract for 5~10 min can significantly reduce the liver fishy smell of giant salamander. GC-IMS technology combined with multivariate statistical analysis can distinguish the liver volatile organic compounds of giant salamander during the deodorization process.

Publication Date


First Page


Last Page





[1] 方冬冬,邹远超,危起伟.多维视角下的水生野生动物保护与利用探析[J].中国水产科学,2020,27(8):980-1 002.FANG Dong-dong,ZOU Yuan-chao,WEI Qi-wei.Protection and utilization of aquatic wildlife from a multi-dimensional perspective[J].Journal of Fishery Science of China,2020,27(8):980-1 002.
[2] HE Dong,ZHU Wen-ming,ZENG Wen,et al.Nutritional and medicinal characteristics of Chinese giant salamander(Andrias davidianus)for applications in healthcare industry by artificial cultivation:A review[J].Food Science and Human Wellness,2018,7(1):1-10.
[3] 马东林,杨絮,郭全友,等.大鲵营养组成,功能成分及加工利用研究进展[J].食品发酵与工业,2020,46(24):242-248.MA Dong-lin,YANG Xu,GUO Quan-you,et al.Research progress on nutrient composition,functional components and processing of Andrias davidianus[J].Food and Fermentation Industries,2020,46(24):242-248.
[4] 关百婷,李伟,赵菲,等.大鲵活性肽对D-半乳糖致小鼠机体氧化损伤的修复作用[J].食品工业科技,2021,42(16):344-352.GUAN Bai-ting,LI Wei,ZHAO Fei,et al.Protective effects of giant salamander bioactive peptides on D-galactose induced oxidative damage in mice[J].Science and Technology of Food Industry,2021,42(16):344-352.
[5] JIN Wen-gang,PEI Jin-jin,DU Yi-nan,et al.Characterization and functional properties of gelatin extracted from Chinese giant salamander(Andrias davidianus)skin[J].Journal of Aquatic Food Product Technology,2019,28(8):861-876.
[6] 李招,王建文,王建辉,等.大鲵油的水酶法提取及精制过程中脂肪酸组成的变化[J].天然产物研究与开发,2019,31(11):1 975-1 981.LI Zhao,WANG Jian-wen,WANG Jian-hui,et al.Aqueous enzymatic extraction of Andrias davidianus oil and their composition variation during refining process[J].Natural Product Research and Development,2019,31(11):1 975-1 981.
[7] HU Y F,LI N N,CHEN J R,et al.Effect of chlorine dioxide on quality of giant salamander cutting meats in small modified atmosphere packaging[J].Advance Journal of Food Science and Technology,2016,10(4):302-308.
[8] 金文刚,赵萍,金晶,等.基于气相—离子迁移色谱分析大鲵不同可食部位挥发性成分指纹差异[J/OL].食品科学.(2021-01-15)[2021-06-22].http://kns.cnki.net/kcms/detail/11.2206.TS.20210115.1601.034.html.JIN Wen-gang,ZHAO Ping,JIN Jing,et al.Volatile component fingerprint analysis of giant salamander(Andrias davidiauns)from different edible parts based on gas chromatography-ion mobility spectroscopy[J/OL].Food Science.(2021-01-15)[2021-06-22].http://kns.cnki.net/kcms/detail/11.2206.TS.20210115.1601.034.html.
[9] 王立,张坤,陈琳,等.动物肝脏蛋白资源开发利用的研究进展[J].食品工业科技,2017,38(19):311-315.WANG Li,ZHANG Kun,CHEN Lin,et al.Research progress in development and utilization of animal liver protein resources[J].Science and Technology of Food Industry,2017,38(19):311-315.
[10] 王金华,汪俊,李灿.子二代商品大鲵不同可食部位营养成分分析[J].肉类研究,2012,26(5):34-36.WANG Jin-hua,WANG Jun,LI Can.Analysis of nutritional composition of different edible parts of F2 generation of commercial Andrias davidianus[J].Meat Research,2012,26(5):34-36.
[11] GENG Xiao-fang,GUO Jian-lin,ZANG Xia-yan,et al.Proteomic analysis of eleven tissues in the Chinese giant salamander(Andrias davidianus)[J].Scientific Reports,2019,9(1):1-10.
[12] 胡代花.超声辅助提取大鲵肝脏油脂及其脂肪酸组成分析[J].中国油脂,2017,42(6):12-15.HU Dai-hua.Ultrasound-assisted extraction of oil fromAndrias davidianus liver and analysis of fatty acid composition[J].China Oils and Fats,2017,42(6):12-15.
[13] 邓静,杨荭,朱佳倩,等.水产原料腥味物质的形成及脱腥技术研究进展[J].食品安全质量检测学报,2019,10(8):2 097-2 102.DENG Jing,YANG Hong,ZHU Jia-qian,et al.Research progress in the formation and deodorization technology of fishy odor for aquatic raw material[J].Journal of Food Safety and Quality,2019,10(8):2 097-2 102.
[14] 刘利平,李慷,闫莉.水产动物体内土腥味物质的来源、检测及其防控与去除的研究进展[J].水产学报,2021,45(5):813-829.LIU Li-ping,LI Kang,YAN Li.Sources,determination,prevention and elimination of off-flavour compounds in aquatic animals[J].Journal of Fisheries of China,2021,45(5):813-829.
[15] CHANG Li-li,LIN Song-yi,ZOU Bo-wen,et al.Effect of frying conditions on self-heating fried spanish mackerel quality attributes and flavor characteristics[J].Foods,2021,10(1):98.
[16] 颜鸿飞,彭争光,李蓉娟,等.GC-TOF MS结合化学计量学用于安化黑茶的识别[J].食品与机械,2017,33(8):34-37.YAN Hong-fei,PENG Zheng-guang,LI Rong-juan,et al.Discrimination of Anhua dark tea by gas chromatography-time of flight mass spectrometry combined with chemometrics[J].Food & Machinery,2017,33(8):34-37.
[17] CUI Zhen-kun,YAN Han,MANOLI Tatiana,et al.Changes in the volatile components of squid(illex argentinus)for different cooking methods via headspace-gas chromatography-ion mobility spectrometry[J].Food Science & Nutrition,2020,8(10):5 748-5 762.
[18] 沈秋霞,朱克永,李明元,等.低场核磁结合电子鼻判定复合保鲜剂对冷藏虹鳟鱼片品质变化的影响[J].食品与机械,2019,35(12):130-136.SHEN Qiu-xia,ZHU Ke-yong,LI Ming-yuan,et al.LF-NMR combined with electronic nose to analyze the quality changes of refrigerated rainbow trout treated with composite preservative[J].Food & Machinery,2019,35(12):130-136.
[19] HU Zheng-yi,TONG Yao,MANYANDE Anne,et al.Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue[J].Czech Journal of Food Sciences,2020,38(2):84-93.
[20] ZHANG Qi,DING Yi-cheng,GU Sai-qi,et al.Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS[J].Food Research International,2020,137:109339.
[21] JIA Shi-liang,LI Yan,ZHUANG Shuai,et al.Biochemical changes induced by dominant bacteria in chill-stored silver carp(Hypophthalmichthys molitrix)and GC-IMS identification of volatile organic compounds[J].Food Microbiology,2019,84:103248.
[22] 王晓谦.鱼制品腥味脱除的研究进展[J].现代食品,2020(1):8-10.WANG Xiao-qian.Research progress of deodorization technology of fishy odor for fish product[J].Modern Food,2020(1):8-10.
[23] 胡苑,施文正,卢瑛.鱼类腥味脱除技术研究进展[J].食品与发酵工业,2021,47(5):282-287.HU Yuan,SHI Wen-zheng,LU Ying.Recent advances on deodorization technology of fishy odors[J].Food and Fermentation Industries,2021,47(5):282-287.
[24] 陈漪,庄晶晶,尚艳丽,等.金枪鱼鱼肉茶水脱腥条件的比较研究[J].粮油食品科技,2012,20(6):76-79.CHEN Yi,ZHUANG Jing-jing,SHANG Yan-li,et al.Comparation of deodorization conditions of tuna tea[J].Science and Technology of Cereals,Oils and Foods,2012,20(6):76-79.
[25] 张淼,杨凯,张佳敏,等.响应面法优化银鳕鱼脱腥工艺[J].食品研究与开发,2019,40(12):178-184.ZHANG Miao,YANG Kai,ZHANG Jia-min,et al.Optimization of deodorization technology for cod by using response surface methodology[J].Food Research and Development,2019,40(12):178-184.
[26] 张朝敏,徐永霞,姜程程,等.茶多酚—海藻糖脱腥液对白鲢鱼贮藏品质的影响[J].食品工业科技,2015,36(24):321-324,337.ZHANG Chao-min,XU Yong-xia,JIANG Cheng-cheng,et al.Effect of deodorization on quality of silver carp fillets during storage by tea polyphenols and trehalose[J].Science and Technology of Food Industry,2015,36(24):321-324,337.
[27] 刘方芳.美国大口胭脂鱼关键挥发性气味物质的分析及脱腥技术研究[D].上海:上海海洋大学,2020:5-6.LIU Fang-fang.Study on the key volatile odors and deodorization technology of American bigmouth bass[D].Shanghai:Shanghai Ocean University,2020:5-6.
[28] 王妍,张丽,余群力,等.响应面试验优化牛肝盐水酵母复合脱腥工艺[J].甘肃农业大学学报,2018,53(2):155-162.WANG Yan,ZHANG Li,YU Qun-li,et al.Optimization of bovine liver salted yeast compound deodorization process by response surface test[J].Journal of Gansu Agricultural University,2018,53(2):155-162.
[29] 项怡,李洪军,徐明悦,等.甲鱼脱腥方法的研究[J].肉类工业,2015(9):30-35.XIANG Yi,LI Hong-jun,XU Ming-yue,at al.Research on deodorization methods of soft-shelled turtle[J].Meat Industry,2015(9):30-35.
[30] 徐永霞,姜程程,刘滢,等.带鱼脱腥工艺及脱腥前后的理化性质[J].食品与发酵工业,2013,39(12):68-72.XU Yong-xia,JIANG Cheng-cheng,LIU Ying,et al.Studies on deodorization technology of strip fish and physicochemical properties before and after deodorization[J].Food and Fermentation Industries,2013,39(12):68-72.
[31] 周益奇,王子健.鲤鱼体中鱼腥味物质的提取和鉴定[J].分析化学,2006(S1):165-167.ZHOU Yi-qi,WANG Zi-jian.Extraction and analysis on fishy odor-causing compounds in the different part of carp[J].Chinese Journal of Analysis Chemistry,2006(S1):165-167.
[32] 金文刚,陈小华,耿敬章,等.基于气相—离子迁移谱分析不同产地“汉中仙毫”气味指纹差异[J].食品与发酵工业,2021,47(5):231-237.JIN Wen-gang,CHEN Xiao-hua,GENG Jing-zhang,et al.Analysis of "Hanzhong Xianhao" odor fingerprints from different places[J].Food and Fermentation Industries,2021,47(5):231-237.
[33] 吴燕燕,朱小静,林婉玲,等.香菜和香茅对鲜鲈鱼片的脱腥、抑菌效果[J].中国食品学报,2018,18(12):188-194.WU Yan-yan,ZHU Xiao-jing,LIN Wan-ling,et al.Effect of Chinese parsley(Coriandrum sativum)and Citronella(Moslachinensis Maxim)on removing fishy taste and bacteriostasis of fresh Micropterus salmoides Fillets[J].Journal of Chinese Institute of Food Science and Technology,2018,18(12):188-194.
[34] 徐伟良,陈德经.大鲵皮肤分泌物气味成分分析及脱臭方法研究[J].安徽农业科学,2014,42(35):12 537-12 538,12 541.XU Wei-liang,CHEN De-jing.Study on the odor components in the skin secretions of Andrias davidianus and their deodorizing methods[J].Journal of Anhui Agricultural Sciences,2014,42(35):12 537-12 538,12 541.
[35] 王珂雯,徐雷,徐贞贞,等.基于液相色谱—四级杆飞行时间质谱方法分析冰鲜鸡肉代谢标志物[J].食品科学,2021,42(16):293-303.WANG Ke-wen,XU Lei,XU Zhen-zhen,et al.Analysis of metabolic markers in chilled chicken based on liquid chromatography-quadruple time-of-flight mass spectrometry[J].Food Science,2021,42(16):293-303.
[36] 吴丽香,张雯,童秋霞,等.即食秋刀鱼加工过程中挥发性成分变化规律[J].食品与机械,2021,37(9):29-36.WU Li-xiang,ZHANG Wen,TONG Qiu-xia,et al.Study on the variation of volatile components of ready-to-eat Pacific saury(Cololabis saira)during processing[J].Food & Machinery,2021,37(9):29-36.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.