Rapid identification method of aroma quality of minced mutton

Abstract

A rapid identification method of the aroma quality of minced mutton comprises the following steps: 1, extracting volatile components in the minced mutton through headspace solid-phase microextraction;2, performing chromatography and mass spectrometry; 3, scoring by using different characteristic aromas as sensory attributes; 4, comparing the chromatographic peak value with an NIST spectrum library and a Wiley spectrum library, and calculating the KI value of a test object when SI is greater than 800 and smaller than 1000 by using a normal alkane mixture of C8-C24 as a standard; 5, comparing the chromatographic peak area with the chromatographic peak area of 1,2-dichlorobenzene, and calculating the relative content; 6, identifying characteristic aroma components by a partial least square regression method. By the rapid identification method, through combination of a solid-phase microextraction technology, a GC-MS technology, a GC-O technology and sensory analysis, the aroma componentsin the minced mutton can be rapidly identified, and thus the aroma quality thereof is identified so as to avoid mutton adulteration.

Description

technical field [0001] The invention belongs to the field of food safety detection and identification, and in particular relates to a method for quickly identifying the aroma quality of mutton sausage. Background technique [0002] In 2011, there was a beef extract incident in China. In 2012, there was a "horse meat scandal" in Europe. In 2013, a large number of unscrupulous merchants in China sold adulterated mutton instead of mutton. The phenomenon of meat adulteration is not uncommon. At present, the methods for identifying adulterated mutton are mainly nucleic acid probe hybridization, PCR-RFLP analysis, DNA fingerprint analysis and PCR-specific amplification. Although the accuracy and sensitivity are high, the identification time is long and the enzyme digestion analysis is difficult. applied in real life. [0003] The patent with the application number CN201610596514.7 uses PCR amplification technology and electrophoresis analysis to identify whether the mutton is mix...

AI Technical Summary

Problems solved by technology

At present, the methods for identifying adulterated mutton are mainly nucleic acid probe hybridization, PCR-RFLP analysis, DNA fingerprint analysis and PCR-specific amplification. Although the accuracy and sensitivity are high, the identification time is long and the enzyme digestion analysis is difficult. applied in real life

[0003] The patent with the application number CN201610596514.7 uses PCR amplification technology and electrophoresis analysis to identify whether the mutton is mixed with duck meat by whether there are bright bands at 367bp and 480bp. Although this method has high accuracy, the equipment cost is high and the operation cycle is high. Long, not suitable for rapid identification of mutton quality, in addition, only known adulterated meat in mutton can be judged, and the practicability is low

The patent application number is CN201410446663.6, using gas chromatography-mass spectrometry technology and sensory analysis to quickly identify the characteristic aroma components of cherry wine, but the internal standard 2-octanol in the quantitative analysis of this method, 2-octanol can only be used Quantitative analysis of volatile substances in wine and fruits cannot be applied to the calculation of the relative content of volatile flavor components in mutton saozi. In addition, the analytes have not been selected, and the components of the standard products have not been determined. Increase The amount and difficulty of KI value measurement increases the error of qualitative analysis, resulting in low accuracy of the identified characteristic aroma components

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