Rapid identification method of aroma quality of minced mutton

A technology for mutton sausage and aroma, which is applied to measurement devices, instruments, scientific instruments, etc., can solve the problems of increasing qualitative analysis errors, undetermined standard components, and long identification time, and achieves the effect of comprehensive identification.

Inactive Publication Date: 2018-05-08
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Rapid identification method of aroma quality of minced mutton
  • Rapid identification method of aroma quality of minced mutton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step 1: Put mutton saozi into a headspace solid-phase microextraction bottle, and after 0.5h in a constant temperature water bath at 50°C, insert the aged 75μm CAR / PDMS extraction head into the bottle, and perform equilibrium adsorption in the headspace at 45°C for 30min;

[0022] Step 2: Move the extraction head in step 1 to the gas chromatograph interface, analyze at 200°C for 10 minutes, and then flow the effluent into the mass spectrometer and olfactory instrument at a split ratio of 1:1 for mass spectrometry analysis;

[0023] Chromatographic conditions: the capillary column is a DB-WAX column (30m×0.25mm×0.25μm), the injection port is 250°C, the interface is 250°C, the initial column temperature is 35°C, keep it for 2min, and raise the temperature to 75°C at 6°C / min. Then raise the temperature at 10°C / min to 220°C and keep it for 6min, the carrier gas is He, the column flow rate is 0.6mL / min, splitless;

[0024] Mass spectrometry conditions: ionization mode EI, el...

Embodiment 2

[0030] The operation is the same as in Example 1, wherein, Step 1: 55°C constant temperature water bath for 1.0h, 50°C headspace equilibrium adsorption for 30min; Step 2: 250°C analysis for 12.5min, chromatographic conditions: initial column temperature 40°C, hold for 3min, first Raise the temperature to 80°C and then to 230°C, the column flow rate is 0.8mL / min, mass spectrometry conditions: ion source temperature 200°C, interface temperature 350°C, filament emission current 200μA; Step 3: Repeat 5 times.

Embodiment 3

[0032] The operation is the same as that of Example 1, wherein, Step 1: 60°C constant temperature water bath for 1.5h, 50°C headspace equilibrium adsorption for 30min; Step 2: 300°C analysis for 15min, chromatographic conditions: initial column temperature is 45°C, keep for 4min, first raise the temperature Heat up to 85°C and then raise the temperature to 240°C, column flow rate is 1.0mL / min, mass spectrometry conditions: ion source temperature 250°C, interface temperature 400°C, filament emission current 220μA; Step 3: Repeat 6 times.

[0033] Calculate the average KI value, average relative content, and average sensory evaluation value of the characteristic aroma components of mutton saozi identified in Example 1, Example 2, and Example 3, and summarize them into Table 1.

[0034] Table 1 Fingerprint information of characteristic flavor active substances of mutton saozi

[0035]

[0036]

[0037] Based on the above table, it can be concluded that the components contri...

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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...

Claims

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Application Information

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IPC IPC(8): G01N30/86
CPCG01N30/8686G01N30/8679
Inventor 宋焕禄杨平郭青雅刘柏宇隋启超冯海波王薇
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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