| 顶空固相微萃取气质联用检测猪肉新鲜度 |
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| 引用本文： | 马瑜璐,朱斌,张雷,徐昕荣.顶空固相微萃取气质联用检测猪肉新鲜度[J].食品科学,2011,32(14):253-256. |
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| 作者姓名： | 马瑜璐 朱斌 张雷 徐昕荣 |
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| 作者单位： | 1.华南理工大学化学与化工学院
2.华南理工大学分析测试中心 |
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| 摘 要： | 以猪肉为研究对象，采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术考察在不同新鲜程度下挥发性成分的变化，建立一种可用于评价猪肉的新鲜度的检测方法。结果显示，不同新鲜度的猪肉的挥发性成分有很大差异，随着新鲜程度的降低，出现了甲硫醇、二甲基二硫、二甲基三硫、二甲基四硫、吲哚等物质。结果表明，HS-SPME-GC-MS可以检测到这些物质的变化，因此可尝试用HS-SPME-GC-MS技术来评价猪肉新鲜度。
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| 关 键 词： | 顶空（HS） 固相微萃取（SPME） 气相色谱-质谱法（GC/MS） 猪肉 新鲜度 |
Evaluation of Pork Freshness by HS-SPME-GC-MS |
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| MA Yu-lu,ZHU Bin,ZHANG Lei,XU Xin-rong.Evaluation of Pork Freshness by HS-SPME-GC-MS[J].Food Science,2011,32(14):253-256. |
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| Authors: | MA Yu-lu ZHU Bin ZHANG Lei XU Xin-rong |
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| Affiliation: | (1. School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China；
2. Analytical and Testing Center, South China University of Technology, Guangzhou 510640, China) |
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| Abstract: | A method to evaluate pork freshness was proposed based on the use of headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) to analyze changes in the volatile composition of pork with different freshness.Pork samples with different freshness showed a big difference in their volatile composition.Along with the decrease in freshness,some toxic sulfides and amines were detected including methanethiol,disulfide dimethyl,dimethyl trisulfide,tetrasulfide dimethyl,indole and so o... |
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| Keywords: | headspace-solid-phase microextraction(HS-SPME) gas chromatography-mass spectrometry(GC-MS) pork freshness |
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