摘要
采用气-质联用技术（GC-MS）建立手抓羊肉风味特征指纹图谱,为手抓羊肉品质评定、原料判断提供一种新方法。以不同年龄小尾寒羊前腿肉制作的手抓羊肉为研究对象,选取色谱图中的特征峰,构建不同年龄小尾寒羊前腿肉制作的手抓羊肉风味特征指纹图谱;通过夹角余弦法计算样品与指纹图谱相似度,并对其聚类分析。结果表明,手抓羊肉香味指纹图谱稳定性好,相似度高,具有较强的特征性和唯一性。该图谱能综合、准确地反映手抓羊肉的风味情况,为评价手抓羊肉品质评价提供一种新的思路方法。
A novel approach was established for assessing quality of hand-grabbed lamb and determining the raw materials by using gas chromatography-mass spectrometry techniques to establish flavor characteristic fingerprint of hand-grabbed lamb. Different sheep of different ages production were selected as the research object,and the chromatogram peaks were selected from the chromatogram to build different sheep of different ages production flavor characteristic fingerprint;the similarity of samples and fingerprints was calculated by the cosine method,and analyzed the clustering. The results showed that the gas chromatographic fingerprint of hand-grabbed lamb aroma samples had fine stability,high similarity,greater characteristic and uniqueness. It could generally and exactly reflect the quality of hand-grabbed lamb aroma and become one effective method which could be used to evaluate the quality of them to some extent.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第10期78-82,共5页
Science and Technology of Food Industry
关键词
手抓羊肉
气相色谱-质谱
指纹图谱
聚类分析
hand - grabbed lamb
gas chromatography- mass spectrometry （ GC - MS ）
fingerprint
clustering analysis
