基于电子鼻技术对致病菌污染椒麻鸡后挥发性成分研究  

Study on Volatile Components of Pepper Chicken Contaminated by Common Foodborne Pathogens based on Electronic Nose Technology

作　　者：徐杰 高新宇 吴静 张永松 吴江超 XU Jie;GAO Xinyu;WU Jing;ZHANG Yongsong;WU Jiangchao(College of Life and Geographic Sciences,Kashi University,Kashi 844000;Xinjiang Haide Enterprise Management Service Co.,Ltd.,Kashi 844000)

机构地区：[1]喀什大学生命与地理科学学院,喀什844000 [2]新疆海德企业管理服务有限责任公司,喀什844000

出　　处：《食品工业》2024年第4期308-311,共4页The Food Industry

基　　金：新疆帕米尔高原生物资源与生态重点实验室重点项目(XJDX1714-2021-01);喀什大学研究生科研创新项目(KD2022KY001)。

摘　　要：为实现椒麻鸡食品安全快速检测,分别用不同浓度梯度的大肠杆菌、金黄色葡萄球菌、沙门菌标准菌液脱除培养基后加入椒麻鸡样品中,并基于电子鼻技术对污染不同致病菌的椒麻鸡样品挥发性成分进行分析检测。结果表明,大肠杆菌与金黄色葡萄球菌挥发性成分雷达图较为相似,而沙门菌与大肠杆菌和金黄色葡萄球菌挥发性成分雷达图有较大不同,椒麻鸡的主要风味为硫化成分物、芳香族化合物、烷烃及氮氧化物,采用传感器阵列表征值结合OmicShare Tool工具进行相关性分析,不同梯度的金黄色葡萄球菌与传感器W2S的相关系数为-1.00,呈显著负相关(P<0.05),此传感器可作为金黄色葡萄球菌对椒麻鸡样品污染程度的指示传感器。大肠杆菌与W1C、W3C传感器、沙门菌与W6S、W3S传感器均有不同程度正相关,但显著性不足(P>0.05),椒麻鸡在受到不同类型致病菌污染时,挥发性成分具有较为明显差异。In order to realize the rapid detection of food safety of pepper sesame chicken,separately add the standard bacterial solution of Escherichia coli,Staphylococcus aureus and salmonella with different concentration gradients to pepper sesame chicken samples after removing the medium,and analyze and detect the volatile components of pepper sesame chicken samples contaminated with different pathogens based on electronic nose technology.The results show that the radar maps of volatile components of E.coli and Staphylococcus aureus are similar,while the radar maps of volatile components of Salmonella are quite different from those of E.coli and Staphylococcus aureus.The main flavors of pepper chicken are sulfide components,aromatic compounds,alkane and nitrogen oxides.The characteristic values of the sensor array are combined with the OmicShare tool for correlation analysis.The correlation coefficient of Staphylococcus aureus with different gradients and the sensor W2S shows a significant negative correlation of-1.00(P<0.05).This sensor can be used as an indicator of the degree of contamination of Staphylococcus aureus to pepper chicken samples.Escherichia coli is positively correlated with W1C、W3C,Salmonella with W6S and W3S sensors to varying degrees,but the significance is insufficient(P>0.05).The volatile components of chili chicken are significantly different when contaminated by different types of pathogens.

关 键 词：电子鼻 椒麻鸡 大肠杆菌 金黄色葡萄球菌 沙门菌 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]