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当前位置: 首页 > 文章 > 基于气相离子迁移谱的羊肉掺伪快速鉴别方法 新疆农业科学 2019,56 (10) 1939-1947
Position: Home > Articles > Detection of Authenticity of Mutton with Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Xinjiang Agricultural Sciences 2019,56 (10) 1939-1947

基于气相离子迁移谱的羊肉掺伪快速鉴别方法

作  者：
孟新涛;张婷;许铭强;邹淑萍;马燕;张谦
单  位：
新疆农科院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心
关键词：
羊肉;气相离子迁移色谱(GC-IMS);掺伪鉴别;主成分分析
摘  要：
【目的】建立基于气相离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)的羊肉掺伪快速鉴别的新方法,为羊肉及其制品的品质评价和质量安全监管提供一种新方法。【方法】以市售新鲜羊肉、猪肉及鸡肉为试材,以空气作为空白样,以纯羊肉、猪肉及鸡肉作为样本对照,分别将猪肉、鸡肉按照5%、10%、15%、20%、25%、30%及40%的质量百分比模拟羊肉掺伪,采用GC-IMS直接对其特征成分进行检测,通过设备自带的LAV(Laboratory Analytical Viewer)分析软件中Reporter和Gallery插件程序构建挥发性有机物的差异图谱,并运用dynamic PCA plug-ins插件程序进行PCA处理。【结果】当羊肉中掺入猪肉比例大于5%时,芝麻酚、2-乙基-1-己醇、2-戊酮等5种特征风味含量的减少和正己醇、2,3-丁二酮、羟基丙酮等39种特征风味含量的增加均可用于羊肉中掺入猪肉的鉴别;当羊肉中鸡肉掺入比例达到10%时,3-甲硫基丙醛、正己醇、反-2-辛烯醛等46种特征风味物质含量的减少和丙醛等16种特征风味的增加均可用于羊肉中掺入鸡肉的鉴别。PCA主成分分析可明显区分羊肉中掺入不同比例的猪肉和鸡肉样本,且不同掺入比例组有其明显的归属区域。【结论】气相离子迁移谱检测方法可以对不同掺伪羊肉特征成分进行检测分析,该方法无需复杂前处理,操作简单,分析速度快,适用于羊肉掺伪的快速鉴别。
译  名：
Detection of Authenticity of Mutton with Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)
作  者：
MENG Xin-tao;ZHANG Ting;XU Ming-qiang;ZOU Shu-ping;MA Yan;ZHANG Qian;Research Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences,/Xinjiang Research Center for Precision and Deep Processing of Agricultural and Sideline Products;
关键词：
mutton;;gas chromatography-ion mobility spectroscopy (GC-IMS);;adulteration detection;;principal component analysis (PCA)
摘  要：
【Objective】 To develop a new method for identifying authenticity of mutton with gas chromatography-ion mobility spectrometry(GC-IMS). 【Method】Fresh mutton, pork and chicken were selected as test materials, air was used as blank, the mutton lamb, pork and chicken were used as control. The samples were simulated respectively with mutton adulteration by 5%, 10%, 15%, 20%, 25%, 30% and 40% of the mass percentage of pork and chicken.The characteristic components were directly detected by GC-IMS, the difference profile of volatile organic compounds was constructed by the Reporter and Gallery plug-in program in the LAV(Laboratory Analytical Viewer) analysis software, and the principal component analysis(PCA) plug-ins program was used to perform PCA. 【Result】The characteristic flavors of the adulteration mutton samples were determined by GC-IMS. When the different proportion of the pork mixed with mutton was more than 5%, the decrease of 5 characteristic flavors such as phleg, 2-ethyl-1-hexanolm, 2-pentanone and the increase of 39 characteristic flavors such as n-hexanol, 2,3-butanedione and hydroxyacetone could be used for the identification authenticity of mutton; When the different proportion of the chicken mixed with mutton reached 10%, the decrease of 46 characteristic flavors such as 3-methylthiopropanal, n-hexanol, trans-2-octenal and the increase of the 16 characteristic flavors such as propionaldehyde could be used for the identification authenticity of mutton; PCA could distinguish different proportions of pork and chicken samples in mutton, and different adulterated ratios had its obvious areas of belonging. 【Conclusion】IMS based on rapid adulteration detection of mutton does not need complex pretreatment, which is a new, simple, rapid for operation, and is suitable for rapid identification of mutton, and it has provided a reference for the quality evaluation and safety of mutton and its relevant products.

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