Method for rapidly identifying production place of ham

Abstract

The invention relates to a method for rapidly identifying the production place of ham. The method comprises the following steps that: volatile components of hams from different producing areas are detected by adopting a gas phase-ion mobility spectrometry; characteristic information of a ham sample by using ion drift time and ion strength corresponding to the compound at different retention timesis characterized, response strength data of a ham standard sample is compared and analyzed by adopting a statistical analysis method to establish a database of volatile organic compounds of hams fromdifferent producing areas; and the volatile compounds of a to-be-detected ham by adopting a gas phase-ion mobility spectrometry with the same parameters are detected, and the volatile compounds of theto-be-detected ham are compared with the established database to determine the production place of the to-be-detected ham. The method can be used for objectively, quickly and accurately analyzing thedifference of flavors of the hams from different producing areas, makes up for the subjective defect in the conventional sensory analysis, fills up the blank that the requirements on evaluation effect and efficiency cannot be met in the conventional detection technology, and can be applied to identification of the producing areas of the hams.

Description

technical field [0001] The invention belongs to the field of rapid analysis and detection, and relates to a method for quickly identifying the origin of ham based on a gas phase-ion mobility spectrometry (GC-IMS) technology combined with a chemical analysis method. Background technique [0002] Ham is a cured meat product processed by traditional techniques. It is deeply loved by consumers because of its unique flavor and taste. There are many kinds of ham, and the flavor of ham is closely related to the place of origin, processing technology and fermentation time, etc. These differences can lead to the difference of volatile compounds in ham. Generally speaking, ham should not be less than 10 months from curing to maturity, and the older it is, the more fragrant it will be, and the higher its value will be. In order to pursue high profits, unscrupulous merchants pass off cold storage hams as well-known brand hams. In addition, hams from different origins will have differe...

AI Technical Summary

Problems solved by technology

[0005] In order to achieve the above purpose, the present invention provides a method for quickly identifying the origin of ham, which solves the problem that the conventional sensory evaluation and detection methods in the prior art cannot satisfy the evaluation effect and efficiency.

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