肉类研究2026，Vol.40Issue(4)：69-75,7.DOI:10.7506/rlyj1001-8123-20250429-129
高效液相色谱指纹图谱结合化学模式识别在肉类掺伪鉴别中的应用
High Performance Liquid Chromatographic Fingerprinting Combined with Chemical Pattern Recognition for Meat Adulteration Identification
张雅莉 1陈修红 2刘佳 1李一 2谢云峰 1王凤香 2杨丹 1常冬2
作者信息
- 1. 国贸食品科学研究院有限公司,国家副食品质量检验检测中心,北京 102209
- 2. 中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,北京 102209
- 折叠
摘要
Abstract
Objective:Based on high performance liquid chromatography(HPLC),fingerprinting of flavor nucleotides in meat was combined with chemical pattern recognition to identify the adulteration of pork in mutton and the adulteration of duck in beef.Methods:HPLC fingerprints of flavor nucleotides in mutton-pork systems and beef-duck systems were established respectively.Common peaks were identified and similarity evaluation was carried out.The data of the common peaks were analyzed by two pattern recognition algorithms,hierarchical clustering analysis(HCA)and principal component analysis(PCA).A regression equation describing the relationship between similarity and the amount of adulteration was fitted.Results:A total of 19 common peaks between the flavor nucleotide fingerprints of mutton and pork were found including 5'-guanosine monophosphate,5'-inosine monophosphate,hypoxanthine,5'-adenosine monophosphate,and inosine,and the same result was observed between the flavor nucleotide fingerprints of beef and duck.The results of similarity evaluation,HCA and PCA showed that there were significant differences in the flavor nucleotide components between mutton and pork,and between beef and duck.The developed model showed the negative correlation between similarity and adulteration amount with a correlation coefficient≥0.99.This study and real-time fluorescence polymerase chain reaction gave consistent qualitative results for commercial unknown samples.Conclusion:By fingerprinting of flavor nucleotides,similarity analysis and chemical pattern recognition analysis,and regression equation fitting between similarity and adulteration amount,meat adulteration could be identified and quantified.关键词
肉类/掺伪鉴别/高效液相色谱/核苷酸/指纹图谱Key words
meat/adulteration identification/high performance liquid chromatography/nucleotides/fingerprint分类
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张雅莉,陈修红,刘佳,李一,谢云峰,王凤香,杨丹,常冬..高效液相色谱指纹图谱结合化学模式识别在肉类掺伪鉴别中的应用[J].肉类研究,2026,40(4):69-75,7.
