基于挥发性风味物质对腊肉加工阶段的判别分析

Discriminant Analysis of Different Stages of Chinese Bacon Production Based on Volatile Flavor Composition

为研究腊肉风味物质形成机理,用固相微萃取结合气相色谱-质谱联用仪对重庆农家腊肉不同加工阶段样品中的挥发性风味物质进行鉴定,并用判别分析法研究用挥发性物质峰面积或峰面积百分比来判断腊肉加工程度的可行性。结果表明:在腊肉加工的6个阶段,共鉴定出挥发性物质188种;用挥发性物质的峰面积进行判别分析时,共20种物质进入判别模型,而用峰面积百分比进行判别分析时,共21种物质进行判别模型;根据建立的模型用自身验证法对原样品回判时,两套函数回判正确率均为100%,用交叉验证法回判时,用峰面积建立的模型正确率为94.4%,而用峰面积百分比建立的模型为100%。因此,可利用腊肉加工中一些特征性挥发物质的含量或比例的变化建立模型来区分腊肉的加工程度。

The volatile compounds in traditional smoke-dured bacon samples collected from each production stage were identified by SPME combined with GC-MS to investigate the formation mechanism of flavour compounds in bacon.The feasibility of discriminating samples from different production stages was studied using discriminant functions based on the volatile compound peak area or peak area percentage.The results showed that 188 volatile compounds were identified across six production stages.When discriminant analysis was performed on volatile compound peak area,20 compounds were involved in the gained discriminant functions,while 21 compounds were involved in the gained discriminant functions when peak area percentage was analyzed.The original samples were re-discriminated by using the method of self test and the accuracy of the sets of discriminant functions established were both 100%.While using mutual test,the accuracy of discriminant functions based on peak area was 94.4% and 100% based on peak area percentage.Therefore,the established models could distinguish among different production stages accurately based on changes in content or proportion of some characteristic volatile compounds during the production of Chinese bacon.