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食品与发酵工业  2021, Vol. 47 Issue (7): 232-237    DOI: 10.13995/j.cnki.11-1802/ts.025404
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于风味指纹谱的肉脯加工阶段判别
刘萍1, 贾欣怡1, 祁兴普1, 陈斌2, 陈通3*
1(江苏农牧科技职业学院 食品科技学院,江苏 泰州,225300)
2(江苏大学 食品与生物工程学院,江苏 镇江,212013)
3(广西科技大学 生物与化学工程学院,广西 柳州,545006)
Discrimination analysis of dried pork slice processing stages based on flavor fingerprints
LIU Ping1, JIA Xinyi1, QI Xingpu1, CHEN Bin2, CHEN Tong3*
1(School of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)
2 (School of Food and Engineering,Jiangsu University,Zhenjiang 212013,China)
3(School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China)
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摘要 应用气相离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)对肉脯不同加工阶段的挥发性有机物(volatile organic compounds, VOCs)进行分析,构建不同加工阶段肉脯的GC-IMS风味指纹图谱,实现不同加工阶段肉脯的判别分析。采用GC-IMS对肉脯加工过程中产生的原料肉、拌料肉、发酵肉、半成品肉和成品肉的VOCs进行检测和分析,对选取的GC-IMS图谱特征区域信号进行主成分分析,并结合k最近邻(k nearest neighbor,kNN)模式识别方法对不同加工阶段的肉脯进行分类识别。结果表明,肉脯在加工过程中主要的VOCs为醇类、醛类、酸类、酮类、杂环化合物、芳香烃以及酯类,GC-IMS风味指纹谱结合化学计量学方法能够有效区分各加工阶段的肉脯样品,为研究加工工艺对肉脯风味的影响提供了一种新的分析技术,也为肉制品的品质鉴别提供理论基础。
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刘萍
贾欣怡
祁兴普
陈斌
陈通
关键词:  气相离子迁移谱  猪肉脯  风味物质    
Abstract: In this paper, volatile organic compounds (VOCs) in different processing stages of dried pork slices were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and the GC-IMS fingerprints of dried pork slices at different processing stages were also constructed in order to realize the discriminant analysis of dried slices.GC-IMS was used to detect and analyze the flavor components of raw meat, mixed meat, fermented meat, semi-finished meat and finished meat in the process of dried pork being processed.Principal component analysis was performed on the selected GC-IMS characteristic values for future extraction and dimensionality reduction, and the k-nearest neighbors (kNN) pattern recognition method was used to classify and identify dried pork slices at different processing stages.The results showed that the main VOCs present in the processing of preserved meat were alcohols, aldehydes, acids, ketones, heterocyclic compounds, aromatic hydrocarbons and esters.GC-IMS technology combined with chemometric methods could effectively distinguish dried pork slice samples at each processing stage, which provides a new analysis technology for the research on the effect of processing technology on the flavor of preserved meat, and also provides a theoretical basis for the quality identification of meat products.
Key words:  gas chromatography-ion mobility spectrometry(GC-IMS)    dried pork slice    flavor substances
收稿日期:  2020-08-18      修回日期:  2020-10-15           出版日期:  2021-04-15      发布日期:  2021-05-20      期的出版日期:  2021-04-15
基金资助: 江苏省产学研联合创新资金-前瞻性联合研究项目(BY2014125);泰州市第五期“311高层次人才培养工程”培养对象;广西科技大学博士基金项目(20Z34);广西高校中青年教师科研基础能力提升项目(2021KY0352)
作者简介:  博士,副教授(陈通讲师为通讯作者,E-mail:tomichen@foxmail.com)
引用本文:    
刘萍,贾欣怡,祁兴普,等. 基于风味指纹谱的肉脯加工阶段判别[J]. 食品与发酵工业, 2021, 47(7): 232-237.
LIU Ping,JIA Xinyi,QI Xingpu,et al. Discrimination analysis of dried pork slice processing stages based on flavor fingerprints[J]. Food and Fermentation Industries, 2021, 47(7): 232-237.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025404  或          http://sf1970.cnif.cn/CN/Y2021/V47/I7/232
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