使用电子鼻与气相色谱-质谱法和顶空分析仪进行清真认证对猪肉进行快速鉴定

MeatScience88(2011)638–644ContentslistsavailableatScienceDirectMeatSciencejournalhomepage::Received15July2010Receivedinrevisedform31January2011Accepted22February2011Keywords:AuthenticationPorkElectronicnoseSurfaceacousticwavePrincipalcomponentanalysisabstractThevolatilecompoundsofpork,othermeatsandmeatproductswerestudiedusinganelectronicnoseandgaschromatographymassspectrometerwithheadspaceanalyzer(GCMS-HS)forhalalverification.ThezNose™wassuccessfullyemployedforidentificationanddifferentiationofporkandporksausagesfrombeef,muttonandchickenmeatsandsausageswhichwereachievedusingavisualodorpatterncalledVaporPrint™,derivedfromthefrequencyofthesurfaceacousticwave(SAW)detectoroftheelectronicnose.GCMS-HSwasemployedtoseparateandanalyzetheheadspacegassesfromsamplesintopeakscorrespondingtoindividualcompoundsforthepurposeofidentification.Principalcomponentanalysis(PCA)wasappliedfordatainterpretation.AnalysisbyPCAwasabletoclusteranddiscriminateporkfromothertypesofmeatsandsausages.ItwasshownthatPCAcouldprovideagoodseparationofthesampleswith67%ofthetotalvarianceaccountedbyPC1.©2011ElsevierLtd.Allrightsreserved.1.IntroductionTestingoffoodproductsforthepurposeoflabelingandauthenticationisnecessarytoavoidunfaircompetitionandassureconsumerprotectionagainstfraudulentpracticesinthefoodindustry.Oneofthemajorissuesconcerningauthenticityiswherehighvaluerawmaterialsaresubstitutedwithcheapermaterials(Al-Jowder,Kemsley,&Wilson,1997)andespeciallyincasesinvolvingvalueaddedproducts,wherethepotentialfinancialrewardsforsubstitutionofcheaperingredientsarerelativelyhigh(Lai,Kemsley,&Wilson,1995).Problemsrelatedtoadulterationofmeatspeciesingroundandcomminutedproductshavebeenawidespreadprobleminsomeretailmarkets,whilemeatspeciesidentificationisamajorglobalconcern(Murugaiahetal.,2009).Identificationofthespeciesoforigininmeatsamplesisrelevanttoconsumersforseveralreasons.Thefalloutfromfraudulentsubstitutionoradulterationwillpossiblyleadtoeconomiclosses,jeopardizethehealthofconsumerswhomayhavespecificfoodallergiesandemotionaldisturbanceduetoreligiousreasons(Asensio,González,García,&Martín,2008;Bonne&Verbeke,2008;Ghovvati,Nassiri,Mirhoseini,Moussavi,&Javadmanesh,2009;Haunshietal.,2009).Theadvanceinfoodtechnologyhasresultedintheissuesgettingmorecomplicatedwhereingredientsusedinfoodsaremoredifficulttounderstandbytheconsumersunlesstheyaredirectlyinvolvedintherelatedfield.Additionally,thetaskoffoodauthenticationcannotCorrespondingauthor.Tel.:[phone];fax:[phone].E-mailaddress:[e-mail](Y.B.CheMan).totallyrelyontheexpertiseofthepractitionersoftherelatedfieldalone,butalsorequirethecontributionsofthosewhoarefromothertechnicalfieldsforexample,chemistryandveterinaryscience.Inhalalauthentication,onecannotrelysolelyonphysicalinspectionanddocumentation,butwillneedcomplementaryevidenceofthelatesthightechnologyanalyticalinstrumentation.Therearemanyanalyticaltechniquesthathavebeensuccessfullyappliedtodetectandidentifyadulterationofporcinebasedingredientsinfoods.CheManandMirghani(2001)developedaFourier-transforminfrared(FITR)spectroscopicmethodfordetectingthepresenceoflardincertainanimalfatmixtures.CheMan,Syahariza,Mirghani,JinapandBakar(2005)alsosuccessfullyappliedtheFTIRspectroscopytechniquetodetectadulterationduetolardincakes.TheeffectivenessofusingDNA-basedtechnologysuchaspolymerasechainreaction(PCR),forspeciesidentificationinmeatandfatshasalsobeensuccessfullycarriedoutbyAida,CheMan,Wong,RahaandSon(2005).ThePCRmethodforspeciesidentificationfromporkandlardsampleshasbeendemonstratedtobeapotentiallyreliabletechniquefordetectionofpigmeatandfat.ChromatographictechniquessuchasHighPerformanceLiquidChromatography(HPLC)havealsobeenemployedinordertodistinguishlardfromotheranimalfats(Marikkar,Ghazali,CheMan,Peiris,&Lai,2005).However,themethodsmentionedpreviouslyaregenerallysampledestructiveandtimeconsuminginordertoaccomplishacompleteanalysis.TheneedtodeveloparapidmethodforhalalscreeningarosefromthefactthattheElectronicnosecanofferanondestructive,relativelylowcostandreliablemethod.ThepotentialuseoftheelectronicnosefordetectionoflardadulterationinRBDpalmoleinhasalsobeensuccessfullyinvestigatedbyCheMan,Gan,NorAini,NazimahandTan(2005).0309-1740/$–seefrontmatter©2011ElsevierLtd.Allrightsreserved.doi:10.1016/j.meatsci.2011.02.022M.Nurjulianaetal./MeatScience88(2011)638–644639Fig.1.Typicalelectronicnosechromatogramofpork.SAWdetectorresponseforpork.Theaimofthisstudywastoinvestigatetheuseofanelectronicnosebasedonsurfaceacousticwavesensorfordetectionofporkanditsdiscriminationfromothertypesofmeatandmeatsausages.Foraromaprofilinga