基于主成分聚类分析的咸味香精鉴别方法

摘要

Static headspace extraction,followed by gas chromatography-mass spectrometry were applied in beef,chicken and pork flavor detection.A total of 105 volatile components were identified from "yidixiang",including aldehydes,ketones,esters and nitrogen-sulfur compounds.The results were further analyzed with principal component and cluster analysis methods (SPSS 19.0 software).It showed that "yidixiang" were different with the beef,chicken and pork flavor.Furthermore,the processing and formula of flavors were the main factors in classification of savory flavor.The results provided a theoretical foundation for the chemical identification and a deep study about the savory flavors.%采用静态顶空与GC-MS联用对4种品牌“一滴香”、2种品牌牛肉味、1种品牌鸡肉味和1种品牌猪肉味咸味香精的挥发性成分进行了分析,共鉴定出105种挥发性成分,主要由醛类、酮类、酯类及含氮、含硫类化合物组成.利用SPSS 19.0分析软件对所得105种挥发性成分进行主成分聚类分析,结果表明:“一滴香”产品与常用牛肉味、鸡肉味、猪肉味香精有差异,且常用香精的生产工艺及配方是影响聚类分析的主要因素.