NFS Journal最新文献_第3页

Determinants of adherence to sustainable healthy diets among Portuguese adults

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.nfs.2024.100200

Ana Filipa Ferreira , Sandra Abreu , Margarida Liz Martins

Introduction

Individual food consumption has health implications and direct and indirect environmental impacts. However, knowledge of the determinants of adherence to sustainable healthy diets is still scarce.

Purpose

Analyze the influence of sociodemographic factors (sex, age, marital status, household composition, education, and urbanization degree), body mass index (BMI), physical activity, and diet quality (nutrient adequacy ratio – NAR) on the adherence to the Sustainable HEalthy Diet (SHED) Index and its sub-scores among Portuguese adults.

Materials and methods

Data for this cross-sectional study were obtained from a convenience sample of adults through the completion of a self-reported questionnaire, including sociodemographic information, adherence to the SHED Index, physical activity level (International Physical Activity Questionnaire), and dietary intake (semi-quantitative food frequency questionnaire). Multivariate linear regressions models were used to analyze the associations between factors and the SHED Index and its sub-scores.

Results

A total of 347 participants (64.6 % women) with a median age of 27 years old (P25:20; P75:50) were included. Multivariate regression showed an association of sex (B_male = −4.286,p < 0.001), age (B = 0.263,p < 0.001), urbanization degree (B_rural = 2.465,p = 0.034), and education (B_secondary = 4.244,p = 0.021;B_{college/university} = 5.821,p = 0.001) with SHED Index scores. Furthermore, sex and age were associated with most sub-scores, marital status with Buy Fruits Vegetables and Water sub-scores, physical activity with Water sub-score, and both NAR and education with Healthy Eating sub-score.

Conclusions

Findings suggest that sex, age, urbanization degree, and education level are associated with adherence to a sustainable healthy diet. Physical activity and diet quality were also shown to be associated with the SHED Index sub-scores of Water and Healthy Eating, respectively.

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引用次数: 0

Investigation on nutritional compounds and toxic elements in dietary supplements from young green barley (Hordeum vulgare L.)

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.nfs.2024.100201

Anna Sadowska-Rociek , Magdalena Surma , Adam Florkiewicz

Background

Young green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material.

Purpose of the study

1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead).

Materials

dietary supplements containing green barley in a form of tablets, powders and juices.

Methods

Ultraviolet-visible (UV–Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC–MS; pesticide and PAH determination).

Main findings

the young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets – T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic.

Conclusions

the research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.

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引用次数: 0

Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market 猪肉作为人类膳食中的营养来源--比较波兰市场上传统和有机系统生产的肉类

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.nfs.2024.100199

Weronika Zduńczyk , Katarzyna Tkacz , Renata Pietrzak-Fiećko , Benedetta Bottari , Monika Modzelewska-Kapituła

Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (musculus longissimus dorsi et lumborum) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.

猪肉是人类饮食中具有高生物价值的重要蛋白质来源，也是必需脂肪酸、维生素（B 族）和微量元素（如锌、硒和铁）的重要来源。因此，本研究旨在调查和比较有机猪里脊肉和传统猪里脊肉的化学成分、脂肪酸组成、矿物质含量和技术特性，并特别关注它们在波兰市场上的供应情况。在这项研究中，对 "从营养角度看，有机肉具有更有益的成分和更好的技术特性 "这一假设进行了检验。研究材料包括波兰市场上的猪里脊肉（背阔肌和腰肌）。对技术特性（pH 值、色泽、游离水、剪切力）和营养价值（近似成分、脂肪酸谱和矿物质化合物）进行了评估。有机猪肉颜色更深、更瘦，pH 值和持水能力更低。有机猪肉含铜量较高，因此对铜的需求量也较高。有机猪肉的脂肪酸组成更佳，包括单不饱和脂肪酸含量更高，饱和脂肪酸含量更低，动脉粥样硬化指数和血栓形成指数更佳，这表明有机猪肉的营养价值优于传统猪肉。

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引用次数: 0

Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability 冷榨黑加仑、草莓和覆盆子籽油在贮藏期间的理化特性及其对热氧化稳定性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-10-20 DOI: 10.1016/j.nfs.2024.100195

Yolanda Victoria Rajagukguk , Mahbuba Islam , Anna Grygier , Aleksander Siger , Magdalena Rudzińska , Jolanta Tomaszewska-Gras

The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (p ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K₂₃₂, K₂₆₈ values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).

测定了冷压黑加仑、草莓和覆盆子籽油的贮藏特性以及影响贮藏期间热氧化稳定性的因素。结果表明，尽管抗氧化活性（DPPH 自由基清除能力）和生育酚含量略有下降，酸值、p-甲氧基苯胺值、K232 值和 K268 值有所上升，但所有浆果籽油（BSO）的热氧化稳定性（120 和 140 °C 下的 OIT）和脂肪酸组成在一年内没有显著变化（p ≤ 0.05）。6 个月后，叶绿素和类胡萝卜素含量下降，色素降解明显，颜色参数（色调角、色度、ΔE）也发生变化。研究还表明，许多成分因素在保持浆果籽油一年内恒定的热氧化稳定性方面发挥着重要作用，其中对 OIT 值影响最大的参数是脂肪酸 c18:1、生育酚和类胡萝卜素的含量，这一点已通过多元线性回归分析（MLR）得到证实。

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引用次数: 0

A review of clinical and preclinical data supporting a role for resveratrol in the treatment of common respiratory tract pathogens 支持白藜芦醇在治疗常见呼吸道病原体中发挥作用的临床和临床前数据综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-10-08 DOI: 10.1016/j.nfs.2024.100194

Giulio Dinardo , Michele Miraglia del Giudice , Lorenzo Drago , Maria Daglia , Alessandra Gori , Attilio Varricchio , Chiara Trincianti , Enrico Tondina , Francesco Paolo Brunese , Giulia Brindisi , Matteo Naso , Anna Maria Zicari , Giorgio Ciprandi , Cristiana Indolfi , on behalf of the Nutraceutical and Medical Device Task Force of the Italian Society of Pediatric Allergy, Immunology (SIAIP)

Respiratory infections are a relevant issue during infancy and childhood, constituting a major source of morbidity and imposing a substantial burden on healthcare systems. Conditions such as bronchiolitis, pneumonia, and influenza exemplify the gravity of these infections among pediatric populations. In the context of this health challenge, resveratrol, a naturally occurring polyphenolic antioxidant has emerged as a focal point of extensive research, known for its antioxidant, anti-inflammatory, and antimicrobial properties. This comprehensive review delves into the compound's extensive antimicrobial activities against a diverse range of bacteria and viruses, both as a standalone agent and in combination with conventional antibiotics. This compound exhibits notable antiviral activity against viruses implicated in severe respiratory infections, offering a potential therapeutic avenue. By exploring the antiviral mechanisms and highlighting the anti-inflammatory potential of resveratrol, this comprehensive overview contributes to a deeper understanding of its applicability in mitigating the complexities associated with pediatric respiratory infections.

呼吸道感染是婴幼儿时期的一个重要问题，是发病率的主要来源，也给医疗系统带来了沉重的负担。支气管炎、肺炎和流感等疾病说明了这些感染在儿科人群中的严重性。在这一健康挑战的背景下，白藜芦醇这种天然多酚抗氧化剂因其抗氧化、抗炎和抗菌特性而成为广泛研究的焦点。本综述深入探讨了这种化合物对各种细菌和病毒的广泛抗菌活性，既可单独使用，也可与传统抗生素联合使用。该化合物对涉及严重呼吸道感染的病毒具有显著的抗病毒活性，提供了一种潜在的治疗途径。通过探索白藜芦醇的抗病毒机制并强调其抗炎潜力，本综述有助于加深对其在缓解与小儿呼吸道感染相关的复杂问题方面的适用性的理解。

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引用次数: 0

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study 绿色冰沙中苹果汁（Malus domestica Borkh.）对莴苣（Lactuca sativa L.）苦味的掩盖作用--一项试点消费者研究

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100190

Johanna Mörlein, Sophie Wessel, Susanne Neugart, Tobias Pöhnl

While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.

水果冰沙被广泛用于促进水果消费，而以蔬菜为基础的绿色冰沙尚未系统分析消费者的接受程度。以蔬菜为基础的绿色冰沙往往因其苦涩难闻的味道或被甜味水果所掩盖而被忽视。本研究调查了消费者对 3 种不同冰沙的喜爱程度，其中苦味莴苣和苹果的用量相同，但甜味苹果汁的用量不同，导致苦味化合物与糖的比例下降。67 位消费者对气味和味道的喜爱程度（9 分制）、风味感知（"全对"）和口感（"差不多"）进行了评估。在甜度最高的冰沙中，选择 "苦味 "描述词的频率比选择糖度最低的冰沙低近 4 倍（中等效应大小；Cohens D：0.569）。对苦味掩蔽阈值的详细了解可能有助于在健康绿色冰沙的苦味掩蔽和限制使用高热量成分之间取得平衡。

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引用次数: 0

In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour 在燕麦粉中培养的可食用丝状真菌的体外蛋白质消化率和矿物质利用率

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100189

Ricky Wang , Neda Rousta , Amir Mahboubi , Rikard Fristedt , Ingrid Undeland , Ann-Sofie Sandberg , Mohammad J. Taherzadeh

Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST in vitro digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.

食用丝状真菌是真菌蛋白的一种来源，是一种可持续的替代蛋白质。本研究采用 INFOGEST 体外消化方案，比较了在燕麦粉（OatRO）或葡萄糖培养基（GluRO）中培养的寡孢子根瘤菌的蛋白质消化率（DH%）以及氨基酸和矿物质的可获得性。GluRO 中的真菌氨基酸总量（39.0 ± 1.1 %（干重））高于 OatRO（21.8 ± 1.3 %（干重）），钙和镁含量也是如此。在完成胃肠道消化后，GluRO 和 OatRO 的 DH% 没有显著差异（27.21 ± 10.4 % 和 29.4 ± 0.5 %），但 GluRO 提供的氨基酸可及性明显高于 OatRO（64.3 ± 1.6 % 和 55.1 ± 3.1 %）。GluRO 的矿物质可及性为 Ca：37.9 ± 1.8 %；Zn：9.3 ± 0.4 %；Fe：38.2 ± 1.9 %；Mg：66.5 ± 1.4 %：66.5±1.4%和Cu：24.7±1.3%，而OatRO；Ca：钙：-40.2 ± 2.4 %，锌：-4.13 ± 0.15 %：-4.13 ± 0.15 %，Fe:14.6 ± 1.6 %，Mg：74.5 ± 3.1 %，以及铜：55.95 ± 0.8 %.尽管植酸含量较低，但 OatRO 在钙和锌方面表现出抗营养特性，这表明燕麦源真菌具有植酸以外的抗营养特性。这项研究揭示了栽培基质会影响丝状真菌对氨基酸和矿物质的获取，因此需要对燕麦衍生真菌中的抗营养物质进行更深入的评估。

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引用次数: 0

Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads 卡卡依籽饼粉和木瓜膳食纤维浓缩物作为无筋面包的营养补充剂和品质改良剂

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100188

Gisela Estefanía Ordoñez-Delgado , Diego Fernando Roa-Acosta , Jhon Edinson Nieto-Calvache

In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sⁿ, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm³/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.

为了验证添加了可可籽饼面粉（CF）的无麸质面包的营养和质量特性，采用了混合设计，用木瓜果肉和果皮中的 CF 和膳食纤维浓缩物（DFC）替代了部分大米（R）。结果表明，与对照配方相比，在配方中添加 CF 和 DFC 能提高面糊在烘烤前的凝胶强度参数（S）（分别为 542 Pa.sn 和 3.1 Pa.sn）。研究还发现，与对照面包（CB）相比，补充面包（SB）的比容（1.598 对 1.32 立方厘米/克）、面包屑孔径（3.4 对 2.2 毫米）、蛋白质含量（10.5 对 2.6 克/100 克）和总膳食纤维（9.9 对 1.2 克/100 克）都有所提高。对面包屑进行的蠕变和恢复测试参数结果表明，补充剂面包的弹性反应更大，表现为面包屑结构的恢复能力更强。结论是，CF 和 DFC 作为配料可提高无麸质烘焙食品的营养成分，而且比容和孔径的改善与膳食纤维有关。

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引用次数: 0

Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties 添加了猴面包树果实和辣木树叶的全谷物高粱挤压粥显示出与生物活性酚有关的健康促进特性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100187

John Lubaale , June C. Serem , Megan J. Bester , M. Naushad Emmambux , Kwaku G. Duodu

Background and objectives

Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Such food-to-food fortified (FtF fortified) foods also contain bioactive phenolics with health-promoting properties in relation to potential protection against diet-related non-communicable diseases (NCDs) whose prevalence is increasing in sub-Saharan Africa. In this study, the effects of extrusion cooking of sorghum-based porridges FtF fortified with baobab fruit powder and moringa leaf powder on antioxidant, anti-inflammatory, antidiabetic and anti-lipogenic properties were determined.

Findings

FtFF porridges showed higher phenolic content (phenolic acids and their esters, flavonoids and their glycosides) and greater radical scavenging properties and reduction in advanced glycation end products (AGEs) compared to unfortified porridges. Extruded instant porridges had lower phenolic content, radical scavenging properties and showed less reduction in AGEs compared to conventionally wet-cooked porridges. All porridges exerted antioxidant effects in Caco-2 cells and FtFF inhibited nitric oxide (NO) formation in RAW 264.7 cells. Extracts from all porridge samples exhibited prevention and reduction of adipocyte formation in 3 T3-L1 cells, indicating anti-lipogenic effects.

Conclusion

FtFF (with moringa and baobab) and extrusion cooking can be used to produce instant porridges from wholegrain sorghums with targeted health-promoting properties to address rising non-communicable diseases in sub-Saharan Africa.

Significance and novelty

This study highlights the potential of FtFF with tropical plant foodstuffs to improve health-promoting properties of cereal wholegrain-based starchy staple foods.

背景和目标作为一种提高谷物食品营养价值的战略，食品营养强化（FtFF）正受到越来越多的关注。高粱是半干旱热带地区数百万人的主要粮食作物，适合进行食品营养强化。这种从食物到食物的强化（FtF）食品还含有生物活性酚类物质，具有促进健康的特性，可预防与饮食有关的非传染性疾病（NCDs），这种疾病在撒哈拉以南非洲的发病率正在上升。与未经强化的高粱粥相比，结果表明高粱粥的酚类物质（酚酸及其酯类、黄酮类化合物及其苷类）含量更高，自由基清除能力更强，高级糖化终产物（AGEs）减少。与传统的湿煮粥相比，挤压速溶粥的酚含量和自由基清除性能较低，AGEs 的减少量也较少。所有粥都能在 Caco-2 细胞中发挥抗氧化作用，而 FtFF 能抑制 RAW 264.7 细胞中一氧化氮（NO）的形成。所有粥样的提取物都能防止和减少 3 T3-L1 细胞中脂肪细胞的形成，这表明粥样具有抗脂肪生成的作用。意义和新颖性这项研究强调了利用热带植物食品来改善谷物全麦淀粉主食的健康促进特性的潜力。

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引用次数: 0

Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique 利用自动 HS-SPME-GC-MS-QTOF-arrow 技术测定杂交鲶鱼（大鳞鲶×加里鲶）体内的 2-MIB 和与酸败相关的挥发性脂质氧化产物

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-07-04 DOI: 10.1016/j.nfs.2024.100186

Hatairad Phetsang , Worawan Panpipat , Manat Chaijan , Atikorn Panya , Ingrid Undeland

A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol, 2-MIB) and rancid (aldehydes and alcohols), from farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus). The most efficient extraction of targeted volatiles was provided by 50 min at 70 °C with a CWR-PDMS fiber and 3 g of fish diluted to 5 mL with 1.5 g NaCl (30 % saturated NaCl). The maximum time-delay before extraction was 8 h to avoid spoilage and lipid oxidation during analysis. The final method showed good linearity, intraday repeatability of 5–9 %, interday reproducibility of 5–12 % and recoveries of 94–112 %. The implementation part proved that the developed method gave accurate quantitative results for oxidation-derived volatiles, several with high correlation to thiobarbituric acid reactive substances (TBARS). Altogether, our study provided an effective SPME-GC–MS method for the extraction and analysis of important off-odor compounds in catfish mince.

开发了一种顶空固相微萃取（HS-SPME）与四极杆飞行时间气相色谱/质谱联用（GC/MS-QTOF）方法，用于分析养殖杂交鲶鱼（Clarias macrocephalus × Clarias gariepinus）的挥发性异味化合物，即土腥味/臭味（2-甲基异龙脑，2-MIB）和酸败味（醛类和醇类）。使用 CWR-PDMS 纤维和用 1.5 克氯化钠（30% 饱和氯化钠）稀释至 5 毫升的 3 克鱼肉，在 70 °C 下萃取 50 分钟，可最有效地萃取目标挥发物。提取前的最长时间延迟为 8 小时，以避免分析过程中的腐败和脂质氧化。最终方法线性良好，日内重复性为 5-9%，日间重复性为 5-12%，回收率为 94-112%。实施部分证明，所开发的方法能准确定量分析氧化产生的挥发物，其中几种挥发物与硫代巴比妥酸活性物质（TBARS）高度相关。总之，我们的研究为鲶鱼肉中重要异味化合物的提取和分析提供了一种有效的 SPME-GC-MS 方法。

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