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采用 SPME-GC-MS 和化学计量学对不同品种鸡蛋中的挥发性物质进行特征描述和分类。

Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics.

机构信息

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China.

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; Department of human nutrition & food science, National Research Centre, Dokki, Cairo, Egypt.

出版信息

Food Res Int. 2019 Feb;116:767-777. doi: 10.1016/j.foodres.2018.09.010. Epub 2018 Sep 10.

DOI:10.1016/j.foodres.2018.09.010
PMID:30717006
Abstract

Volatiles of shell eggs were identified by SPME-GC-MS to characterize and discriminate white Leghorn (W), Hy-line brown (H) and Jing fen (J) hatching eggs with comparison, principal components (PC), partial least squares (PLS), random forest classification (RFC) and canonical discriminant (CD) analyses. DVB/CAR/PDMS fiber and extraction 60 min were suited to analyze the volatiles emitted from eggs. A total of 17 or 18 volatile compounds were identified in raw shell hatching eggs, namely, nonanal, decanal and 6-methly-5-hepten-2-one were the main volatile components with contributions that over 70%. The composition and/or profile of volatile compounds from W and H eggs were much more similar than J eggs. Hexanal, decanal, 6-methly-5-hepten-2-one, heptanal, etc. have greatly contributed to the distinction of W, H and J eggs in sparse (S)-PLS and orthogonal (O)-PLS models. The accuracy of RFC and CD model were 100%, 100% (initial) and 83.3% (cross-validation), respectively. Heptanal, 6-methly-5-hepten-2-one, octanal, etc. were contributed positively to the classification of W, H, J eggs in RFC, especially for heptanal.

摘要

采用 SPME-GC-MS 技术鉴定壳蛋中的挥发性成分,以特征化和区分白来航(W)、海兰褐(H)和京粉(J)种蛋,并与主成分(PC)、偏最小二乘(PLS)、随机森林分类(RFC)和典型判别(CD)分析进行比较。DVB/CAR/PDMS 纤维和提取 60 分钟适用于分析从鸡蛋中释放的挥发性物质。在未孵化的蛋壳鸡蛋中鉴定出 17 种或 18 种挥发性化合物,其中壬醛、癸醛和 6-甲基-5-庚烯-2-酮是主要挥发性成分,贡献率超过 70%。W 和 H 种蛋的挥发性化合物组成和/或特征与 J 种蛋更为相似。己醛、癸醛、6-甲基-5-庚烯-2-酮、庚醛等在稀疏(S)-PLS 和正交(O)-PLS 模型中对区分 W、H 和 J 种蛋有很大贡献。RFC 和 CD 模型的准确率分别为 100%、100%(初始)和 83.3%(交叉验证)。己醛、6-甲基-5-庚烯-2-酮、辛醛等对 RFC 中 W、H、J 种蛋的分类有积极贡献,特别是对己醛。

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