金华火腿品质特征的指纹图谱研究

Fingerprints of Quality Characters from Jinhua Ham

采用气-质联用技术(GC-MS)建立金华火腿风味特征指纹图谱,为金华火腿品质评定、年份区分提供一种新方法。以不同年份金华火腿为研究对象,通过选取色谱图中的特征峰,构建不同年份金华火腿风味特征指纹图谱;通过夹角余弦法计算样品与指纹图谱相似度,并对其聚类分析。结果表明,金华火腿同本年份特征指纹图谱相似度较高,与其他年份相似度较低。不同年份金华火腿样品通过聚类分析能得到有效区分。该方法简单、快速,为金华火腿的质量评价提供了借鉴。

The fingerprints of Jinhua ham aroma were established based on the gas chromatography-mass spec- troscopy （GC-MS） to provide a new method to evaluate the quality and discriminate the different years of Jinhua ham. The samples of Jinhua ham with different years were prepared. The fingerprints of Jinhua ham were set up through the common peaks picked. The similarity and difference among the Jinhua ham with different years were also determined by cosine similarity analysis and cluster analysis. The resuhs showed that the samples fingerprints had high similarity for the same year. However, there was low similarity among the different year fingerprints. The samples with different years were well discriminated by hierarchical cluster analysis. Therefore, the above method is simple and rapid to evaluate the qual- ity of Jinhua ham.