基于PCA模式不同处理方式鸡脂挥发性成分与化学指标相关性研究

Correlation between volatile components and chemical indexes of chicken fat treated by different methods based on PCA mode

分别以氧化、酶解和酶解-温和调控氧化技术对精炼鸡脂进行处理,通过GC-MS对上述不同处理方式获得的鸡脂样品中的挥发性成分进行了分析鉴定,同时对其化学指标(过氧化值、茴香胺值、酸值)进行测定;在此基础上,结合主成分分析(PCA)研究不同处理方式鸡脂挥发性成分与化学指标之间的相关性。结果表明:过氧化值表征初级氧化产物的含量,与其正相关的挥发性成分包括2-丁烯醛、β-苯丙烯醛、丁醇、(Z)-2-戊醇、1-戊烯-3-醇、1-辛烯-3-醇、(Z)-2-辛烯-1-醇、己酸乙烯基酯;与酸值正相关的挥发性成分有苯甲醛、乙醇、糠醇、柠檬烯、1-石竹烯、甲苯;茴香胺值与大部分的醛类化合物呈正相关,表征次级氧化产物的含量,包括能代表鸡肉特征风味的己醛、壬醛、(E,E)-2,4-庚二烯醛、2-己烯醛等。

Refined chicken fat was respectively treated by oxidation,enzymatic hydrolysis and enzymatic hydrolysis- moderate regulation oxidation,the volatile components in the chicken fats treated by different methods were analyzed by GC- MS,and the chemical indexes（ acid value,peroxide value and anisidine value） were determined. Then the correlations between volatile components and chemical indexes of chicken fats treated by different methods were studied by principle component analysis（ PCA）. The results showed that peroxide value represented the content of primary oxidative products,and was positively correlated with 2- butenal,β- cinnamaldehyde,butanol,（ Z）- 2- pentanol,1-penten- 3- ol,1- octen- 3- ol,（ Z）- 2- octen- 1- ol and vinyl hexanoate; acid value was positively correlated with benzaldehyde,ethanol,furfuryl alcohol,limonene,1- caryophyllene and toluene; anisidine value represented the content of secondary oxidative products,and was positively correlated with most of the aldehydes,such as hexanal,nonanal,（ E,E）- 2,4- heptadienal and 2- hexenal,representing the characteristic flavor of chicken fat.