摘要
分别利用固相微萃取-气-质联用(SPME-GC-MS)和电子鼻对牛肉贮藏过程的挥发性成分进行检测。0℃和10℃样品分别检测出37种和40种化合物,包括烃类、酮类、醇类、醛类、酸类、酯类、含硫及杂环化合物。在相同温度下,随贮藏时间延长,化合物总量增加,其中烃类和酮类化合物含量先减少后增加,醇类、含硫及杂环化合物不断增加,醛类减少。在相同贮藏时间不同温度下,烃类、酮类、醇类、含硫及杂环化合物以及化合物总量在0℃时低于10℃时的含量,而醛类相反。通过分析电子鼻主要传感器的输出信号,发现氨气、胺类化合物、硫化氢和醇类含量均随贮藏时间延长而增加,主成分分析法(PCA)可将0℃和10℃贮藏不同天数的牛肉样品区分开。结果表明,牛肉贮藏过程中随新鲜度的下降,挥发性成分不断发生变化,并可利用SPME-GC-MS和电子鼻进行检测。
Volatile components of beef were detected during storage by solid phase micro extraction- gas chromatography- mass spectrometry（ SPME- GC- MS） and electronic nose.37 kinds and 40 kinds of compounds were detected in samples stored in 0 ℃ and 10 ℃ respectively,including hydrocarbons,ketones,alcohols,aldehydes,acids,esters,sulfur and heterocyclic compounds. At the same temperature,with the extension of storage time,the total content of the compounds increased. The content of hydrocarbons and ketones first decreased and then increased. Alcohols,sulfur- containing and heterocyclic compounds increased. Aldehydes content reduced.The contents of hydrocarbons,ketones,alcohols,sulfur- containing and heterocyclic compounds,and the total content of the compounds were lower in 0 ℃ than in 10 ℃,while the content of aldehydes was opposite at the same time under different storage temperatures.It was found that the contents of ammonia,amines,hydrogen sulfide and alcohols increased with the extension of storage time by analyzing the output signals of main sensors of electronic component analysis method（ PCA）. The results showed that,during beef storage with the decline in freshness,volatile components were constantly changing,and SPME- GC- MS and electronic nose could be used to detect them.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第16期61-66,共6页
Science and Technology of Food Industry
基金
山东省自主创新及成果转化专项(2014ZZCX02701)
国家科技支撑计划(2015BAD16B08)
