GC-IMS技术结合化学计量学方法在食用肉种类判别中的应用  

Discrimination of edible meat by gas chromatography-ion mobility spectrometry technology and chemometric tools

作　　者：祁兴普[1] 陈通[2] 刘萍[1] 刘靖[1] QI Xingpu;CHEN Tong;LIU Ping;LIU Jing(Jiangsu Agri-animal Husbandry Vocational College,School of Food Science andTechnology,Taizhou 225300;School of Food and Biological Engineering,JiangsuUniversity,Zhenjiang 212013)

机构地区：[1]江苏农牧科技职业学院食品科技学院,泰州225300 [2]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2019年第8期311-315,321,共6页Food Science and Technology

摘　　要：建立了一种快速、无损分析食用肉中挥发性有机成分的顶空进样气相色谱-离子迁移谱联用方法,实现了食用肉种类的快速判别分析。以猪肉、牛肉、鸡肉和羊肉共77个样品为研究对象,量取约1g待测样品于标准顶空进样瓶中,直接进行GC-IMS检测,依据谱图差异选取42个特征区域的峰高作为表征变量,进行主成分分析,并采用k近邻算法建立食用肉种类的判别模型。结果表明,GC-IMS三维图谱可以直观地观察不同肉类之间挥发性有机成分的差异,提取的前2个主成分能够表征94.80%的原始信息,校正集识别率为100%,预测集中仅有1个牛肉样品被误判为猪肉样品,预测集识别率达到95.65%。GC-IMS结合化学计量学方法可实现对不同种类肉的准确判别,方法快速、无损、准确,在肉制品的品质控制及评价方面具有很大的应用潜力。A rapid and nondestructive headspace gas chromatography combined with ion mobility spectrometry (GC-IMS) method for the analysis of the volatile organic compounds was established in 4 kinds of edible meat.A total of 77 samples of pork,beef,chicken and mutton were taken as the research objects.About 1 g of each sample was put into the standard headspace sampling bottle and sealed with magnetic cap for directly GC-IMS detection.The peak height values of 42 characteristic regions were selected as the feature variables according to the changing differences of GC-IMS spectra. Principal component analysis was carried out and the k-nearest neighbor algorithm was used to build the discriminant model.The results showed that GC-IMS three-dimensional fingerprint spectrum could visually observe the differences of volatile organic compounds between different meat.The first two principal components could represent 94.80% of the original information.The recognition rate of the calibration set was 100%.The recognition rate of prediction set was 95.65% and only one beef sample in prediction set was misjudged as the pork category.GC-IMS technique combined with chemometrics can accurately distinguish different kinds of meat.The established method is rapid,non-destructive and accurate,which has great potential in the field of quality control and evaluation of meat products.

关 键 词：GC-IMS 主成分分析 KNN 分类 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS207.3[轻工技术与工程—食品科学与工程]