通过气相色谱-离子迁移谱联用技术和多元分析对驴肉风味特征进行表征
Characterization of donkey-meat flavor profiles by GC-IMS and multivariate analysis.
作者信息
Man Limin, Ren Wei, Sun Mengqi, Du Yanrui, Chen Han, Qin Huaxiu, Chai Wenqiong, Zhu Mingxia, Liu Guiqin, Wang Changfa, Li Mengmeng
机构信息
School of Materials Science and Engineering, School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China.
出版信息
Front Nutr. 2023 Mar 16;10:1079799. doi: 10.3389/fnut.2023.1079799. eCollection 2023.
The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) combined with multivariate analysis. A total of 38 VOCs, of which 33.33% were ketones, 28.89% were alcohols, 20.00% were aldehydes, and 2.22% were heterocycles, were identified. Ketones and alcohols were significantly more abundant for SF than for WT, whereas aldehydes showed the opposite trend. The donkey meats from the two strains were well differentiated using topographic plots, VOC fingerprinting, and multivariate analysis. A total of 17 different VOCs were identified as potential markers for distinguishing the different strains, including hexanal-m, 3-octenal, oct-1-en-3-ol, and pentanal-d. These results indicate that GC-IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating donkey meat.
驴肉独特的风味化合物尚不明确。因此，在本研究中，采用气相色谱 - 离子迁移谱（GC - IMS）结合多变量分析，对三分（SF）驴和乌头（WT）驴的肉中的挥发性化合物（VOCs）进行了全面分析。共鉴定出38种挥发性有机化合物，其中酮类占33.33%，醇类占28.89%，醛类占20.00%，杂环化合物占2.22%。SF驴的肉中酮类和醇类的含量显著高于WT驴，而醛类则呈现相反的趋势。利用地形图、挥发性有机化合物指纹图谱和多变量分析，可很好地区分这两个品系的驴肉。共鉴定出17种不同的挥发性有机化合物作为区分不同品系的潜在标志物，包括间己醛、3 - 辛烯醛、1 - 辛烯 - 3 - 醇和戊醛 - d。这些结果表明，GC - IMS结合多变量分析是一种用于表征和鉴别驴肉的便捷且强大的方法。
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