气相色谱法测定猪肉馅中鸭肉掺杂比例

目的:有效打击市场上猪肉馅掺杂行为。方法:基于气相色谱法分析不同肉类中的特征脂肪酸种类以及含量,手动建立猪肉、鸭肉的标准指纹图谱,分析猪肉馅中掺入10%,30%,50%,70%的鸭肉掺杂样品色谱图;对掺杂试验进行模拟,建立掺杂量0%,10%,30%,40%,50%,60%,70%,80%,90%,100%与掺杂肉样的特征脂肪酸的预测回归模型,并对不同掺杂量的肉馅进行验证实验。结果:试验回归预测模型的R2值＞0.99,在验证实验过程中,掺杂样品的最低检出限为0.5%。结论:试验建立的掺杂预测模型有很好的精确度和准确度。

Determination of duck meat adulteration ratio in pork stuffing

Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models of 0%, 10%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% of adulterated meat samples with the characteristic fatty acids, and the adulteration experiment was verified for meat fillings with different adulteration amounts. Results: The R2 value of the regression prediction model of this experiment was greater than 0.99, and during the adulteration experiment verification, the actual minimum detection limit of the adulterated samples was 0.5% when comparing the content of characteristic fatty acids with the results in the regression prediction model. Conclusion: The adulteration prediction model of this study has good precision and accuracy.