基于电子鼻和气相色谱-离子迁移谱分析^(60)Co-γ对冷吃兔VOCs的影响  

Analysis of Effect of^(60)Co-γIrradiation on VOCs in Spicy Rabbit Meat Based on Electronic Nose and Gas Chromatography-Ion Mobility Spectroscopy

作　　者：童光森[1,2] 杨葵 李想[1] 昝博文[1] 黄开正 陈韬 高原菊[1] 伟雯婷[1] 易宇文 TONG Guang-sen;YANG Kui;LI Xiang;ZAN Bo-wen;HUANG Kai-zheng;CHEN Tao;GAO Yuan-ju;WEI Wen-ting;YI Yu-wen(Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Artificial Intelligence for Sichuan Cuisine,Chengdu 610100,China;Sichuan Urban Vocational College,Chengdu 610100,China;Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,成都610100 [2]川菜人工智能重点实验室,成都610100 [3]四川城市职业学院,成都610100 [4]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2025年第3期98-107,154,共11页China Condiment

基　　金：川菜人工智能重点实验室资助项目(CR23Z17);川菜工业化四川省高等学校工程研究中心资助项目(GCZX22-25)。

摘　　要：为探究辐照(^(60)Co-γ)剂量(6,10,14 kGy)对冷吃兔挥发性有机物(volatile organic compounds,VOCs)的影响,试验采用感官评价、质构仪、色差仪、电子鼻、气相色谱-离子迁移谱技术(gas chromatography-ion mobility spectroscopy,GC-IMS)结合气味活性值(odor activity value,OAV)、正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)分析不同剂量的^(60)Co-γ对冷吃兔VOCs的影响。感官评价、质构和色差分析表明辐照剂量对样品的影响不大;电子鼻分析表明样品的气味强度随着辐照剂量的增加而增强;GC-IMS分析共鉴定出55种VOCs,醛类、烃类、吡嗪类和酸类是主要VOCs;乙酸乙酯、庚醛-D、β-月桂烯-M、己醛-D、2-甲基丁酸-3-甲基丁酯、松油烯、(E)-2-庚烯醛-M、β-月桂烯-D、丁酸甲酯、(E)-2-庚烯醛-D、异丁醛、β-蒎烯-M、己醛-M等是样品差异性VOCs。6 kGy^(60)Co-γ及以上的剂量均能有效灭杀微生物;辐照灭菌能使部分VOCs的浓度得到提高,未检测到有明显异味的VOCs。6,10,14 kGy剂量的^(60)Co-γ对冷吃兔VOCs的影响均在消费者可接受范围内。In ordet to investigate the effect of irradiation(^(60)Co-γ)doses(6,10,14 kGy)on the volatile organic compounds(VOCs)in spicy rabbit meat,sensory evaluation,texture analyzer,colorimeter,electronic nose,and gas chromatography-ion mobility spectroscopy(GC-IMS)combined with odor activity value(OAV)and orthogonal partial least squares discriminant analysis(OPLS-DA)are used to analyze the effect of different doses of^(60)Co-γon VOCs of spicy rabbit meat.Sensory evaluation,texture and color difference analysis show that irradiation dose has little effect on samples.Electronic nose analysis shows that the odor intensity of the samples increases with the increase of irradiation dose.Fifty-five VOCs are identified by GC-IMS analysis.Aldehydes,hydrocarbons,pyrazines and acids are the main VOCs.Ethyl acetate,heptanal-D,β-myrcene-M,hexanal-D,2-methylbutyric acid-3-methylbutyl ester,terpinene,(E)-2-heptenal-M,β-myrcene-D,methyl butyrate,(E)-2-heptenal-D,isobutyraldehyde,β-pinene-M,hexanal-M are differential VOCs of samples.Doses of 6 kGy^(60)Co-γand above can effectively eliminate microoganisms.Irradiation sterilization can increase the concentration of some VOCs,and no VOCs with obvious odor are detected.The effects of 6,10,14 kGy doses of^(60)Co-γon VOCs in spicy rabbit meat are all within the acceptable range of consumers.

关 键 词：冷吃兔 辐照剂量 气相色谱-离子迁移谱技术 电子鼻 气味活性值 正交偏最小二乘判别分析 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]