基于电子鼻和GC-O-MS技术分析牛油和羊油中香气成分的差异  

The Aroma Difference in Beef Tallow and Mutton Tallow Analyzed by GC-O-MS Combined with Electronic Nose

作　　者：鲍薪羽 王丽金[1] 宋焕禄[1] 杨礼学 官莉莉 王俏君 Bao Xinyu;Wang Lijin;Song Huanlu;Yang Lixue;Guan Lili;Wang Qiaojun(Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business University(BTBU),Beijing 100048;Guanghan Maidele Food Co.,Ltd.,Guanghan 618300,Sichuan)

机构地区：[1]北京市食品添加剂工程技术研究中心北京工商大学,北京100048 [2]广汉市迈德乐食品有限公司,四川广汉618300

出　　处：《中国食品学报》2022年第12期267-281,共15页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁夏回族自治区重点研发项目(2017BY068)。

摘　　要：市场中存在牛油中掺入羊油冒充纯正牛油的违规现象,目前尚无区分牛油和羊油的有效方法。本研究尝试通过香气差异区分牛油和羊油,以9种牛分割油、6种牛腰肚油和5种羊油为研究对象,采用电子鼻和气相色谱-嗅闻-质谱联用技术(GC-O-MS)分析其风味物质。结果表明,电子鼻结合线性判别分析(LDA)可以区分牛分割油、牛腰肚油和羊油。通过GC-O-MS共检出39种香气物质,包括醛类、醇类、酯类、酸类、酮类、杂环类和其它类化合物,它们的含量各不相同。利用正交偏最小二乘判别分析(OPLS-DA)可以从香气上区分牛分割油、牛腰肚油、羊油。本研究可为牛油风味品质控制和市场标准制定提供参考数据。On the market,there is a non-standardized phenomenon of adding mutton tallow into the beef tallow to pretend to be pure beef tallow,and there is no effective method to distinguish beef tallow and mutton tallow now.In this study,beef tallow and mutton tallow were differentiated by aroma difference.The aroma of 9 beef split tallow,6 beef kidney tallow and 5 mutton tallow were analyzed and compared using electronic nose technology and gas chromatograph-olfactometry-mass spectrometer(GC-O-MS).The results of electronic nose combined with linear discriminant analysis(LDA)showed that beef kidney tallow,beef spilt tallow and mutton tallow could be separated into three classes.A total of 39 aroma compounds,including alcohols,esters,ketones,acids,aldehydes,and other compounds,were identified by GC-O-MS.Orthogonal partial least-squares discrimination analysis(OPLS-DA)showed that beef kidney tallow,beef spilt tallow and mutton tallow could be distinguished by their aroma.This study can provide reference for the flavor quality control and the establishment of market standard of beef tallow.

关 键 词：牛油 羊油 香气成分 电子鼻 气相色谱-嗅闻-质谱联用技术(GC-O-MS) 

分 类 号：TS225.22[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]