This paper analyzed the volatile organic compounds in the muscles of broiler breeds with different growth rates based on GC-IMS. The broiler breeds with different growth speeds were selected as slow-speed chickens (Langshan chicken), medium-speed chickens (3A, Huashan Ma chickens), and fast-type chickens (Rose 308). There were six broilers of each breed. GC-IMS measurement was performed on the same part of the pectoral muscle. The research results showed that 85 kinds of volatile organic compounds and 29 kinds of qualitative substances have been detected, mainly including aldehydes, ketones, alcohols and other compounds by GC-IMS. The content of aldehydes and alcohols in Langshan chicken of the slow-type chicken was significantly higher than that of the other three types (P＜0.05).The main characteristic substances including trans-2-octenal, valeraldehyde, nonanal, hexanal, 1-butanol, ethanol, 1-pentanol, 1-octen-3-ol. The characteristics of 3A and Huashan of the medium-speed chicken were similar, the content of 3-hydroxy-2-butanone and ethyl acetate was extremely high. Moreover, rose 308 of the fast-type chicken had a low content of most substances, and the main characteristic substance was 3-pentanone. In summary, GC-IMS could analyze the difference in flavor of chicken meat quality at different growth rates. GC-IMS could intuitively and quickly detect the specificity and content difference and similarity of volatile organic compounds of broiler breeds with different growth speeds, and could clearly distinguish broiler breeds with different growth speeds.
[1] WANG S Q,CHEN H T,SUN B G.Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Food Chemistry,2020,315:126158.
[2] 肖冬来,张迪,黄小菁,等.香菇挥发性风味成分的气相色谱-离子迁移谱分析[J].福建农业学报,2018,33(3):309-312.
XIAO D L,ZHANG D,HUANG X Q,et al.Aromatic volatiles in lentinula edodes determined by gas chromatography-ion mobility spectrometry[J].Fujian Journal of Agricultural Sciences,2018,33(3):309-312.
[3] 郝春莉.气相离子迁移谱在食品风味分析中的应用[J].化学工程与装备,2015,10(2):204-205.
HAO C L.Application of gas phase ion mobility spectroscopy in food flavor analysis[J].Chemical Engineering and Equipment,2015,10(2):204-205.
[4] MARIADEL M C,LUIS A,LOURDES A.Usefulness of GC-IMS for rapid quantitative analysis without sample treatment:Focus on ethanol,one of the potential classification markers of olive oils[J].LWT-Food Science and Technology,2020,120:108 897.
[5] GALLEGOS J,ARCE C,JORDANO R,et al.Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry[J].Food Chemistry,2017,220:362-370.
[6] GERHARDT N,SCHWOLOW S,ROHN S,et al.Quality assessment of olive oils based on temperature ramped HS-GC-IMS and sensory evaluation:comparison of different processing approaches by LDA,kNN,and SVM[J].Food Chemistry,2019,278:720-728.
[7] OTHMAN A,GOGGIN K A,TAHIR N,et al.Use of headspace-gas chromatography-ion mobility spectrometry to detect volatile fingerprints of palm fibre oil and sludge palm oil in samples of crude palm oil[J].BMC Research Notes,2019,12(1):229.
[8] CHEN T,QI X,LU D,et al.Gas chromatography-ion mobility spectrometric classification of vegetable oils based on digital image processing[J].Journal of Food Measurement and Characterization,2019,13:1 973-1 979.
[9] JIA S,LI Y,ZHUANG S,et ai.Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds[J].Food Microbiology,2019,84:103 248.
[10] 丁习林,王桂瑛,邹颖玲,等.基于气相-离子迁移谱结合多元统计学分析KCl部分替代NaCl对宣威火腿挥发性风味化合物的影响[J/OL].食品科学:1-13[2020-04-09].http://kns.cnki.net/kcms/detail/11.2206.TS.20200320.1830.022.html.
DING X L,WANG G Y,ZOU Y L,et al.Influence of partial replacement of NaCl with KCl on the volatile compounds of Xuanwei Ham by Gas Chromatography-Ion Mobility spectrometry and Multivariate Statistics[J/OL].Food Science:1-13[2020-04-09].http://kns.cnki.net/kcms/detail/11.2206.TS.20200320.1830.022.html.
[11] 袁志鹰,黄惠勇,谢梦洲,等.应用顶空-气相离子迁移谱分析百合发酵乳的风味物质[J].理化检验(化学分册),2020,56(1):78-83.
YUAN Z Y,HUANG H Y,XIE M Z,et al.Analysis of flavoring substances in fermented lily milk by HS-GC-IMS[J].Physical Testing and Chemical Analysis Part Two,2020,56(1):78-83.
[12] 姚文生,蔡莹暄,刘登勇,等.不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析[J].食品科学技术学报,2019,37(6):37-45.
YAO W S,CAI Y X,LIU D Y,et al.Volatile compounds analysis in chicken thigh smoked with different materials by GC-IMS Fingerprint[J].Journal of Food Science and Technology,2019,37(6):37-45.
[13] 孟新涛,张婷,许铭强,等.基于气相离子迁移谱的羊肉掺伪快速鉴别方法[J].新疆农业科学,2019,56(10):1 939-1 947.
MENG X T,ZHANG T,XU M Q,et al.Detection of authenticity of mutton with gas chromatography-ion mobility spectrometry(GC-IMS)[J].Xinjiang Agricultural Sciences,2019,56(10):1 939-1 947.
[14] 杜超,戚军,姚文生,等.基于GC-IMS分析反复炖煮过程中鸡肉风味物质的变化规律[J].食品与发酵工业,2020,46(9):265-271.
DU C,QI J,YAO W S,et al.Changes of volatile compounds detected from chicken cooked in re-stewed soup by GC-IMS[J].Food and Fermentation Industry,2020,46(9):265-271.
[15] 李亚会,龚霄,任芳,等.基于气相离子迁移谱分析不同贮藏条件下番荔枝的风味变化[J].食品工业科技,2019,40(18):263-266;272.
LI Y H,GONG X,REN F,et al.Flavor changes of Annona squamosa L.under different storage conditions by GC-IMS[J].Science and Technology of Food Industry,2019,40(18):263-266;272.
[16] CAVANNA D,ZANARDI S,DALLASTA C,et al.Ion mobility spectrometry coupled to gas chromatography:A rapid tool to assess eggs freshness[J].Food Chemistry,2019,271:691-696.
[17] YANG Y,ZHANG X,WANG Y,et al.Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing[J].European Journal of Lipid ence and Technology,2017,119(10):1 600 512.
[18] GARCA-GONZLEZ D L,APARICIO R,APARICIO-RUIZ R.Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods[J].Molecules,2013,18(4):3 927-3 947.
[19] 陈建良,芮汉明,陈号川.不同鸡种的鸡肉挥发性风味特性的比较研究[J].现代食品科技,2009,25(10):1 129-1 134.
CHEN J L,RUI H M,CHEN H C.Comparison of volatile flavor characteristic of different kinds of chicken muscles[J].Modern Food Science and Technology,2009,25(10):1 129-1 134.
[20] 袁华根,高峰,徐骏,等.鸡肉挥发性风味化合物分析[J].江西农业学报,2006,18(5):139-141.
YUAN H G,GAO F,XU J,et al.Identification of volatile flavour compounds of chicken meat[J].Jiangxi Journal of Agriculture,2006,18(5):139-141.
[21] 林翔云.香精香料词典[M].北京:化学工业出版社,2007.
LIN X Y.A dictionary of flavors and fragrances[M].Beijing:Chemical Industry Press,2007.
[22] TANIMOTO S,KITABAYASHI K,FUKUSIMA C,et al.Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quin-queradiata[J].Fisheries Science,2015,81(6):1 145-1 155.
[23] 孙宝国.食用调香术[M].北京:化学工业出版社,2010:290-292.
SUN B G.Edible aromatherapy[M].Beijing:Chemical Industry Press,2010:290-292.
