HS-GC-IMS技术判定鸭锁骨货架期及风味物质分析

Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology

休闲食品鸭锁骨深受消费者喜爱,然而有关其货架期技术参数却比较缺乏。本文在室温贮藏条件下研究了其pH、TVB-N、水分含量和菌落总数的变化规律;在此基础上采用顶空-气相色谱-离子迁移谱(HS-GC-IMS)结合主成分分析(PCA)对鸭锁骨贮藏过程中的挥发性物质进行了研究并建立了货架期前后风味指纹图谱。结果表明:随着贮藏时间的延长鸭锁骨pH呈现下降趋势,菌落总数、TVB-N和水分呈现出上升趋势。第6 d的TVB-N含量为21.1±1.21 mg/100 g,菌落总数第6 d为5.82±0.08 lg CFU/g,都超过最高安全限量值,判定其货架期为不超过6 d。GC-IMS技术鉴定出52种挥发性风味物质,包括12种醛、13种醇、7种酮、8种酯、6种酸、2种吡嗪类物质、2种呋喃类物质、1种胺类物质和1种碳氢化合物。在贮藏初期(0、2 d)关键风味物质有丙醛、2-甲基丁酸、乙酸丙酯、丁酸乙酯、庚醛等。在产品超过货架期(6 d)后,2,3-丁二酮、3-羟基-2-丁酮二聚体、N-亚硝基甲基乙基胺、2,3-戊二酮、丁酸、丙酸等成为主要特征挥发性物质,这些挥发性物质可以作为判定鸭锁骨超过货架期标记物,基于GC-IMS技术建立的鸭锁骨货架期指纹图谱可以为生产公司提供新的技术参数。

Duck clavicle is very popular among consumers as snack food,however,the technical parameters about its shelf life are insufficient.In this paper,the changes of pH,TVB-N,water content and total bacterial count were studied under room temperature storage.On this basis,the volatile flavor compounds of duck clavicle were detected using headspacegas chromatography-ion mobility spectroscopy(HS-GC-IMS)combined with principal component analysis(PCA),and the flavor fingerprints around shelf life were established.The results showed that the pH appeared downtrend,and the total number of colonies,TVB-N,water were on the increasing following the growth of storage time.On the 6th day,the content of TVB-N was 21.1±1.21 mg/100 g and the total number of colonies on the 6th day was 5.82±0.08 lg CFU/g.Both of them exceeded the maximum safety limit value,so its shelf life was determined to be no more than 6 days.A total of 52 flavor substances were identified by GC-IMS technology,including 12 aldehydes,13 alcohols,7 ketones,8 esters,6 acids,2 pyrazines,2 furans,1 amine and 1 hydrocarbon.Propanal,2-methylbutyric acid,propyl acetate,ethyl butyrate and heptanal were determined as the key flavor compounds of samples at the initial stage of storage(0,2 d).After the samples exceeded the shelf life(6 d),2,3-butanedione,3-hydroxy-2-butanonedimer,2,3-pentanedione,N-nitromethylethylamine,butyric acid,propionic acid were the main flavor compounds.These volatile substances could be used as characteristic markers substances to determine the shelf-life of duck clavicle product.The shelf-life fingerprint based on GC-IMS technology would provide new technical parameters for production companies.