食品科学 ›› 2011, Vol. 32 ›› Issue (14): 253-256.doi: 10.7506/spkx1002-6630-201114054

• 分析检测 • 上一篇    下一篇

顶空固相微萃取气质联用检测猪肉新鲜度

马瑜璐1,朱 斌2,*,张 雷1,徐昕荣2   

  1. 1.华南理工大学化学与化工学院 2.华南理工大学分析测试中心
  • 出版日期:2011-07-25 发布日期:2011-06-18

Evaluation of Pork Freshness by HS-SPME-GC-MS

MA Yu-lu1,ZHU Bin2,*,ZHANG Lei1,XU Xin-rong2   

  1. (1. School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China; 2. Analytical and Testing Center, South China University of Technology, Guangzhou 510640, China)
  • Online:2011-07-25 Published:2011-06-18

摘要: 以猪肉为研究对象,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术考察在不同新鲜程度下挥发性成分的变化,建立一种可用于评价猪肉的新鲜度的检测方法。结果显示,不同新鲜度的猪肉的挥发性成分有很大差异,随着新鲜程度的降低,出现了甲硫醇、二甲基二硫、二甲基三硫、二甲基四硫、吲哚等物质。结果表明,HS-SPME-GC-MS可以检测到这些物质的变化,因此可尝试用HS-SPME-GC-MS技术来评价猪肉新鲜度。

关键词: 顶空(HS), 固相微萃取(SPME), 气相色谱-质谱法(GC/MS), 猪肉, 新鲜度

Abstract: A method to evaluate pork freshness was proposed based on the use of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze changes in the volatile composition of pork with different freshness. Pork samples with different freshness showed a big difference in their volatile composition. Along with the decrease in freshness, some toxic sulfides and amines were detected including methanethiol, disulfide dimethyl, dimethyl trisulfide, tetrasulfide dimethyl, indole and so on. Our results indicated that HS-SPME-GC-MS could changes in these compounds in pork, therefore providing an applicable approach to evaluate pork freshness.

Key words: headspace-solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), pork, freshness

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