CHEMOMETRICS-BASED METHOD FOR ANALYZING AND IDENTIFYING TIBETAN PIG AND MEAT PRODUCT THEREOF

摘要

A chemometrics-based method for analyzing and identifying a tibetan pig and a meat product thereof. The method comprises: pre-treating a pork sample; extracting volatile flavor substances in the pork sample, and performing qualitative analysis and quantitative analysis on the volatile flavor substances by using a gas chromatography-olfactometry-mass spectrometry combined instrument to obtain flavor information thereof; analyzing the flavor information by using a partial least squares discrimination analysis method, and establishing a Tibetan pig discrimination model; and acquiring flavor information of an unknown pork sample, inputting same to the discrimination model, and according to an output result, identifying whether the unknown pork sample is from a Tibetan pig. The chemometrics-based method for analyzing and identifying a tibetan pig and a meat product thereof has the features of convenient, quick and accurate identification, etc.