质谱法评价猪肉新鲜度

GC-MS Fingerprint and Cluster Analysis Method for Various Fresh Pork

中文关键词:  气相色谱–质谱法(GC-MS)  猪肉  新鲜度  指纹图谱  聚类分析

英文关键词:gas chromatography-mass spectrometry  pork  freshness  fingerprint  cluster analysis

中文摘要:

      目的 建立一种可用质谱法评价猪肉新鲜度的检测方法。方法 通过顶空固相微萃取–气相色谱–质谱联用(HS-SPME-GC-MS)方法对不同新鲜度猪肉的挥发性成分进行检测分析, 根据猪肉挥发性物质的特性指纹图谱, 采用欧氏距离平方计算猪肉样品间的相似系数, 采用组间平均连接距离方法进行聚类分析。结果 不同新鲜度的猪肉的挥发性成分有较大差异, 新鲜猪肉选取18个共有峰, 次新鲜猪肉选取30个共有峰, 变质猪肉选取25个共有峰。结论 通过指纹图谱技术和聚类分析检验猪肉新鲜度是一种客观可行的新技术。

英文摘要:

      Objective To establish an available mass spectrometry method to evaluate the pork freshness. Methods The volatile components of different fresh pork were detected and analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), Characteristic fingerprint of the pork volatile substances. Calculating similarity coefficient between samples of pork by squared Euclidean distance, and then the eigenvalues was analyzed using the cluster analysis method by between-group linkage. Results There are large differences in the volatile composition of different freshness of pork, a total of 18 chromatographic peaks were selected for fresh pork, 30 for second fresh pork, and 25 for bad pork. Conclusion Testing pork freshness by fingerprinting techniques and cluster analysis is an objective and feasible new technologies.