应用电子鼻和GC-MS比较牛肉不同部位的挥发性物质组成

实验的目的是探讨不同部位牛肉对不同加热温度的气味影响。实验运用电子鼻对60、120℃加热后不同部位的牛肉（牛腱子肉、牛后腿肉、牛前腿肉、牛肩肉和上脑牛肉）进行电子鼻检测,所得数据采用线性判别式分析法（LDA）分析,获得不同部位和不同温度下牛肉气味的指纹图谱;并进一步运用GC-MS分析导致气味差异的挥发性物质组成,结果表明:通过GC-MS分析,在60℃下,牛后腿肉,牛前腿肉,牛腱子肉,牛肩肉,上脑牛肉中分别鉴定出28、27、24、24、17种挥发性物质,120℃下,牛后腿肉,牛前腿肉,牛腱子肉,牛肩肉,上脑牛肉中分别鉴定出20、33、16、20、21种挥发性物质,而气味的差异主要由醛类和醇类物质的含量和组成所造成。 

Comparison of volatile components in different parts of beef by electronic nose and GC-MS

The purpose of this paper is to investigate the difference in odor of beef from different parts and the influence of heating temperature.In the experiment, electronic nose was used to detect beef ( bovine tendon meat, cow hind leg, beef foreleg, beef shoulder and upper brain beef) at 60 ℃ and 120 ℃, and the data were analyzed by linear discriminant analysis ( LDA) to obtain the fingerprints of beef odor in different parts and different temperatures. GC-MS was used to analyze the composition of the volatile substances which lead to the difference of odor. The results showed that the volatile constituents of the beef at60 ℃, 28 species, 27 species, 24 species, 24 species and 17 kinds of volatile substances were identified in cow hind leg, beef foreleg, bovine tendon meat, bovine shoulder meat and brain beef respectively by GC-MS. At 120 ℃, 20, 33, 16, 20 and 21 volatile substances were identified in meat, beef forelimb, bovine tendon meat, bovine shoulder meat and brain beef respectively by GC-MS, while the difference in odor is mainly caused by the content and composition of aldehydes and alcohols.