Forty fresh donkey meat, and eight pork, eight beef and eight mutton samples were collected. Fat and protein in samples were determined by Soxhlet extraction and Kjeldahl method. Fatty acids were determined by gas chromatography, and amino acids were determined using an automatic amino acid analyzer with the method of cation exchange chromatography separation and ninhydrin post-column derivatization. One-way analysis of variance(ANOVA)was carried out, and fat, protein, tetradecanoic acid,- DOI:10.3969/j.issn.1000-1565.2022.05.006基于营养成分和主成分分析的驴肉与其他肉类分类研究牛晓颖1,牟晓晴1,孙杰1,2,张春江2,赵志磊1,田特1(1.河北大学 质量技术监督学院,河北 保定 071002;2.中国农业科学院 农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京 100193)摘 要:选取生鲜驴肉样品40个,生鲜猪肉、牛肉、羊肉样品各8个,使用索氏抽提法和凯氏定氮法分别检测了样品的肌间脂肪和蛋白质含量,采用气相色谱法检测了样品的多种脂肪酸,并使用阳离子交换色谱分离、茚三酮柱后衍生法对样品的多种氨基酸含量进行了检测.对驴肉和其他肉类样品的多种营养成分含量进行了单因素方差分析. 结果发现:脂肪、蛋白质、肉豆蔻酸、十五碳酸、棕榈酸、棕榈油酸、硬脂酸、亚油酸、油酸及总不饱和脂肪酸、总饱和脂肪酸具有极显著差异,二十四碳一烯酸、反式油酸、苏氨酸、丝氨酸、异亮氨酸、亮氨酸、赖氨酸、组氨酸和脯氨酸具有显著差异,门冬氨酸、谷氨酸、甘氨酸、丙氨酸、酪氨酸、精氨酸和总氨基酸具有一定差异.对不同差异水平指标组合分别进行了主成分分析,发现有明显的聚类趋势,其中极显著差异指标数据(多为风味成分)能够完全将驴肉和其他肉类分开.研究结果表明:使用营养成分对驴肉和其他肉类进行分类是可行的,不同肉类所具有的不同风味特征是分类的关键.关键词:驴肉;分类;营养成分;方差分析;主成分分析中图分类号:TS251.7 文献标志码:A 文章编号:1000-1565(2022)05-0483-11Classification of donkey meat and other meat based on nutrient compositions and principal component analysisNIU Xiaoying1, MU Xiaoqing1, SUN Jie1,2, ZHANG Chunjiang2,ZHAO Zhilei1, TIAN Te1(1. College of Quality and Technical Supervision, Hebei University, Baoding 071002, China; 2. KeyLaboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of FoodScience and Technology, Chinese Academy of Agricultural Sciences(CAAS), Beijing 100193, China)Abstract: Forty fresh donkey meat, and eight pork, eight beef and eight mutton samples were collected. Fat and protein in samples were determined by Soxhlet extraction and Kjeldahl method. Fatty acids were determined by gas chromatography, and amino acids were determined using an automatic amino acid analyzer with the method of cation exchange chromatography separation and ninhydrin post-column derivatization. One-way analysis of variance(ANOVA)was carried out, and fat, protein, tetradecanoic acid,- 收稿日期:2022-05-14 基金项目:河北省重点研发计划项目(21327108D) 第一作者:牛晓颖(1980—),女,河北清河人,河北大学副教授,博士,主要从事农产品和食品无损检测技术方向研究.E-mail: xiaoyingniu@126.com 通信作者:赵志磊(1977—),男,河北辛集人,河北大学教授,博士,主要从事食品质量和安全检测方向研究.E-mail: zhaozhilei-3208@163.com第5期牛晓颖等:基于营养成分和主成分分析的驴肉与其他肉类分类研究pentadecanoic acid, palmitic acid, palmitoleic acid, stearic acid, linoleic acid, oleic acid, total unsaturated fatty acid and total saturated fatty acid in donkey meat and other meat samples show statistically highly significant differences. Tetracosaenoic acid, elaidic acid, threonine, serine acid, isoleucine, leucine, lysine, histidine acid and proline, show significant differences. Aspartic acid, glutamic acid, glycine, lacid,phenylalanine, tyrosine, l-arginine, and total amino acids show difference. Principal component analysis was performed on the combinations of nutrient compositions at different significance levels, and obvious clustering tendencies for donkey meat and other meats samples were found. Donkey meat samples can be correctly identified by the first two principal component scores extracted from the nutrient compositions of the highly significant differences(mostly flavor components). The results indicate that the classification of donkey meat and other meats based on the nutrient compositions combination is feasible, flavor component is a crucial classificant factor.
NIU Xiaoying
,
MU Xiaoqing
,
SUN Jie
,
ZHANG Chunjiang
,
ZHAO Zhilei
,
TIAN Te
. Classification of donkey meat and other meat based on nutrient compositions and principal component analysis[J]. Journal of Hebei University(Natural Science Edition), 2022
, 42(5)
: 483
-493
.
DOI: 10.3969/j.issn.1000-1565.2022.05.006
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