不同干燥条件下猪肉脯风味指纹图谱的研究

Study on flavor fingerprint of dried pork slices under different drying conditions

中文关键词:  猪肉脯  风味指纹谱  化学计量学  气相-离子迁移谱法

英文关键词:dried pork slices  flavor fingerprint  chemometrics  gas chromatography-ion mobility spectrometry

中文摘要:

      目的 基于风味指纹图谱研究不同干燥条件下猪肉脯中挥发性有机物(volatile organic compounds, VOCs)类风味成分的变化。方法 采用单因素分析方法并借助气相-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)对不同干燥温度与时间下猪肉脯样品的风味成分进行了检测并分析其变化, 采用主成分分析法对选取的相应GC-IMS图谱特征区域信号进行分析, 并结合偏最小二乘回归法分别对干燥温度和时间进行预测识别。结果 干燥过程中猪肉脯产生的挥发性有机物类风味成分主要包括: 醇类、醛类、酮类、杂环化合物、酯类、酸类、芳香烃以及含硫化合物等成分, 结合GC-IMS风味指纹谱采用化学计量学方法可准确预测烘干阶段猪肉脯的工艺参数。结论 本研究通过基于风味指图谱纹信息的猪肉脯干燥温度和时间关键参数的反向预测, 提供了一种研究不同干燥条件对猪肉脯风味影响的方法, 也为肉制品的品质鉴别提供理论参考。

英文摘要:

      Objective To study the changes of volatile organic compounds (VOCs) flavor components in dried pork slices under different drying conditions based on flavor fingerprint. Methods The flavor components of dried pork slices samples at different drying temperatures and times were detected and analyzed by single factor analysis and gas chromatography-ion mobility spectrometry (GC-IMS). The signals of the corresponding characteristic areas of GC-IMS were analyzed by principal component analysis, and combined with partial least squares regression method, the drying temperatures and times were predicted and identified respectively. Results The main volatile organic compounds present in the drying process of dried pork slices were alcohols, aldehydes, ketones, heterocyclic compounds, esters, acids, aromatic hydrocarbons and sulfur-containing compounds, etc. The drying process parameters of dried pork slices could be accurately predicted by chemometrics method based on GC-IMS flavor fingerprints. Conclusion Through the reverse prediction of parameters of drying temperature and time of preserved meat based on flavor fingerprint information, this study provides a method to study the influence of different drying conditions on the flavor of dried pork slices, and also provides a theoretical reference for the quality identification of meat products.