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。
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.
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