SPME-GC-MS联用法区分不同类别白菜.pdf

224 ※分析检测 2014,VoL3S,No．24目品科学 李晓颖，马茜，王叶，陈修红，王军木 (中国农业大学食品科学与营养工程学院，北京 100083) 摘要：利用固相微萃取．气相色谱．质谱(solid phasemieroextraction-gaschromatograph-mass GC．MS)分析方法测定普通白菜、绿色白菜、甲醛处理白菜中挥发性风味物质，对其中14种物质进行定性与面积 归一化分析，并结合判别分析(discrimant analysis，DA)方法，利用其指纹特征峰对这3类白菜进行聚类建模分 析，聚类分析效果明显。随机抽取绿色白菜和甲醛白菜做预测判别分析，准确率在95％以上。结果表明：SPME- GC．MS结合DA是一种对白菜类别判别有效的方法，可为白菜样品品质与安全分析提供参考。 关键词：白菜；风味物质；固相微萃取：气相色谱．质谱联用：判别分析 DiscriminantofDifferentKindsofChinese SPME·-GC··MS Analysis Cabbagesby LI Jun木 Qian，WANGYe，CHENXiu．hong，WANG Xiao-ying，MA andNutritional ofFoodScience 100083，China) (College Engineering，ChinaAgriculturalUniversity，Beijing flavor Abstract：AmethodofSPME withGC·MSWas and forthedeterminationof coupled developedapplied compounds inthreekindsof treatedwith Chinese cabbages，includingordinarycabbages，greencabbages，andcabbages formaldehyde． Atotalof14 inthe ascharacteristicwereidentifiedand areanormalizationmethod． by compoundscabbages peaks quantified A dataofthecharacteristicdiscriminant modelwasestablishedwi也the clustering peaksby analysis(DA)．Therandomly selected wereusedto the of forChinese resultsshowedthatthe samples verifyaccuracyprediction cabb