| 质谱法评价猪肉新鲜度 |
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| 引用本文： | 朱斌,马瑜璐,张雷,徐昕荣,尹诗衡.质谱法评价猪肉新鲜度[J].食品安全质量检测技术,2012,3(1):40-44. |
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| 作者姓名： | 朱斌 马瑜璐 张雷 徐昕荣 尹诗衡 |
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| 作者单位： | 华南理工大学分析测试中心;南京中医药大学药学院;华南理工大学化学与化工学院;华南理工大学分析测试中心;华南理工大学分析测试中心 |
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| 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。
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| 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 |
GC-MS Fingerprint and Cluster Analysis Method for Various Fresh Pork |
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| ZHU Bin,MA Yu-Lu,ZHANG Lei,XU Xin-Rong and YIN Shi-Heng.GC-MS Fingerprint and Cluster Analysis Method for Various Fresh Pork[J].Food Safety and Quality Detection Technology,2012,3(1):40-44. |
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| Authors: | ZHU Bin MA Yu-Lu ZHANG Lei XU Xin-Rong and YIN Shi-Heng |
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| Affiliation: | Analytical and Testing Center, South China University of Technology;School of Pharmacy, Nanjing University of Chinese Medicine;School of Chemistry and Chemical Engineering, South China University of Technology;Analytical and Testing Center, South China University of Technology;Analytical and Testing Center, South China University of Technology |
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| Abstract: | 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. |
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| Keywords: | gas chromatography-mass spectrometry pork freshness fingerprint cluster analysis |
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