| 气味指纹图谱技术在肉制品品质检测中的应用 |
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| 引用本文： | 刘树萍,方伟佳. 气味指纹图谱技术在肉制品品质检测中的应用[J]. 中国调味品, 2019, 0(1): 147-149,153 |
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| 作者姓名： | 刘树萍 方伟佳 |
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| 作者单位： | 哈尔滨商业大学旅游烹饪学院 |
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| 基金项目： | 黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2016053);黑龙江省博士后科研启动金(LBH-Q15072);2016年哈尔滨商业大学青年创新人才支持项目(2016QN059);哈尔滨商业大学博士科研启动项目(12DW030);2016年度哈尔滨商业大学校内课题团队项目(2016TD003) |
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| 摘 要： | 肉制品在加工及储存过程中产生的化合物会使肉制品风味发生变化,气味指纹图谱技术是指利用电子鼻、气质联用、固相微萃取与气质联用等挥发性成分分析技术达到对肉制品挥发性气味物质的数据录入,从而得到特征性图谱,在对不同批次的肉制品数据进行指纹图谱录入后,建立相应的肉制品模型,从而达到肉制品优化设计的目的。
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| 关 键 词： | 气味指纹图谱 肉制品 电子鼻技术 气质联用技术 |
Application of Odor Fingerprint Technology in Quality Detection of Meat Products |
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| LIU Shu-ping,FANG Wei-jia. Application of Odor Fingerprint Technology in Quality Detection of Meat Products[J]. China Condiment, 2019, 0(1): 147-149,153 |
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| Authors: | LIU Shu-ping FANG Wei-jia |
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| Affiliation: | (College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China) |
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| Abstract: | The compounds produced during the processing and storage of meat products will lead to the flavor change of meat products, odor fingerprint technology is using electronic nose, GC-MS, solid- phase microextraction, GC-MS and the other volatile components' analysis technologies to achieve the data entry of the volatile compounds of meat products, so as to obtain the characteristic spectra, after entering the fingerprint data of different batches of meat products, establish the corresponding models of meat products, so as to achieve the purpose of optimizing the design of meat products. |
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| Keywords: | odor fingerprint meat product electronic nose technology GC-MS |
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