【摘要】 建立了肉制品中脂肪酸的分析检测技术,通过分析脂肪酸含量、种类以及片段特征指纹图谱,实现了基于脂肪酸差异的肉制品中猪源性成分的鉴别。采用气相色谱法测定了大量肉制品,利用保留时间和质谱鉴定了36种脂肪酸成分,选取较为稳定的18种脂肪酸数据进行统计分析,确定不同油脂脂肪酸的差异,结合特征图谱,最终确定可用于鉴别猪源性成分的8种脂肪酸。该方法可用于确定肉制品中是否含有猪源性成分,方法简单、快速、成本低,辨别度较高,在猪源性成分鉴别中具有一定的应用前景。更多还原

【Abstract】 A technique for the analysis of the meat fatty acid was established,and through the analysis of the content,type and characteristic fragment fingerprint of the fatty acid, the identification method of the pig-derived conponents based on differences of fatty acids were realized. A large number of meat products were determined by gas chromatography(GC),and 35 kinds of fatty acids were identified by retention time and mass spectrometry. The differences of different fatty acids were determined by selecting 18 kinds of the fatty acids which are more stable for statistical analysis. Combined with feature maps,8 kinds of fatty acids were used in the identification of pig-derived conponents in meat. According to this method,it can be determined whether the meat products contain pig-derived conponents. This method is simple,rapid,low cost and high discriminable,and has a certain application prospect in the identification of pork.更多还原