Method and system for rapidly screening and detecting characteristic metabolism volatile matters of meat products

Abstract

The invention discloses a method and a system for rapidly screening and detecting characteristic metabolic volatile matters of meat products, which are characterized in that the characteristic metabolic volatile matters of the meat products are used as research objects, and characteristic information of each metabolic volatile matter is represented by different retention times and ionic strengths of compounds; data visualization is realized by utilizing a MetaboAnalyst data analyzing system and combining metabonomics analyzing methods such as multivariate statistics and the like, so that the characteristic metabolism volatile matters of the pork sample are quickly and accurately screened out. Meanwhile, a portable smart Raman spectrum detection system is developed, integrated, miniaturized and portable Raman spectrum equipment is developed, and a cloud computing model resource library and a Raman spectrum cloud analyzing platform capable of being remotely called are constructed. Raman spectrum data of an independent unknown sample set is collected, and a detection result is obtained by using a cloud computing model. The invention provides a new idea for rapid screening and detection of meat product characteristic metabolism volatile matters, develops a new technical field, and can overcome the limitations of complexity and poor accuracy of the existing detection method.

Description

technical field [0001] The application relates to the technical field of detection of characteristic metabolic volatiles of meat products, especially a rapid screening, detection method and system for characteristic metabolic volatiles of meat products. Background technique [0002] Meat and meat products are an important source of nutrients such as protein and fat in people's daily life, and occupy an important position in people's diet. my country is an important producer and consumer of meat products in the world. With the continuous improvement of people's living standards, the quality of meat products has attracted more and more attention. Flavor is an important indicator to measure the quality of meat, and the production of volatile flavor compounds is mainly due to a series of chemical reactions such as decomposition, oxidation and reduction of muscle flavor precursors after heating. The spoilage of meat products is mainly due to the action of its own enzymes and mic...

AI Technical Summary

Problems solved by technology

Although these existing analysis methods have their own advantages, they all have certain limitations, such as complex operation steps, long time, easy to be affected by the environment, or large and expensive equipment, etc.

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