摘要
【目的】研究羊肉的挥发性风味成分,同时为特征风味物质指纹图谱的建立提供一种较为简便的方法.【方法】以青海藏羊和‘小尾寒羊’为对象,采用气相色谱-质谱联用技术结合主成分分析的方法,对其挥发性化合物进行研究,构建特征风味指纹图谱,并采用系统聚类分析法对建立的指纹图谱进行相似性分析.【结果】得到2-十一烯醛、1-己醇、十四酸等10种挥发性化合物作为青海藏羊的特征指纹图谱物质,2-壬醛、己醛、1-己醇等8种挥发性化合物作为‘小尾寒羊’的特征指纹图谱物质.聚类分析结果表明当欧氏距离在5~10之间时,能够有效的区分青海藏羊和‘小尾寒羊’样品.【结论】基于主成分分析的方法建立指纹图谱具有可行性,并且为不同品种羊肉的类别鉴定提供了理论参考.
【Objective】In order to analyze the volatile flavor components of mutton,and to provide a simple method for the establishment of fingerprint.【Method】Volatile compounds from Qinghai Tibetan sheep and Small Tail Han sheep were investigated by combining gas chromatography-mass spectrometry（GC-MS）fingerprinting with principal component analysis（PCA）,and establish a characteristic flavor fingerprint of Qinghai Tibetan mutton,and the system clustering method was used to verify the established feature fingerprints.【Result】10 kinds of volatile compounds,such as 2-undecenal,1-hexyl alcohol and tetradecanoic acid,were regarded as the characteristic fingerprints of Qinghai Tibetan sheep.8 kinds of volatile compounds,such as 2-nonanal,hexanal and 1-hexanol,were regarded as characteristics of fingerprints of Small Tail Han Sheep.The results of cluster analysis indicated that the Euclidean distance was between5~10,could be used for distinguishing effectively Tibetan sheep and Small-Tail Han sheep samples.【Conclusion】Based on the principal component analysis method,a feasible fingerprint is established,which provide theoretical reference for the classification of different varieties of mutton.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2017年第5期127-134,141,共9页
Journal of Gansu Agricultural University
基金
甘肃省科技小巨人企业培育计划(1504JKCJ151)
青海省重点研发与转化计划项目(2017-NK-C6)
甘肃省财政厅"牛羊肉安全高效屠宰加工关键技术研究与示范"
关键词
羊肉
挥发性化合物
气相色谱-质谱
主成分分析
聚类分析
mutton
volatile compounds
gas chromatography-mass spectrometry （GC-MS）
principalcomponent analysis （PCA）
cluster analysis
