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.doc

Meat Science 88 (2011) 638–644 Contents lists available at ScienceDirect Meat Science j o u r n a l h o m e p a g e : w w w. e l s e v i e r. c o m / l o c a t e / m e a t s c i Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer M. Nurjuliana a, Y.B. Che Man a, , D. Mat Hashim a, A.K.S. Mohamed b Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia  a r t i c l e i n f o Article history: Received 15 July 2010 Received in revised form 31 January 2011 Accepted 22 February 2011 Keywords: Authentication Pork Electronic nose Surface acoustic wave Principal component analysis  a b s t r a c t The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose? was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint?, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1. ? 2011 Elsevier Ltd. All rights reserved.  1. Introduction Testing of food products for the purpose of labeling and