Study on Volatile Components of Pepper Chicken Contaminated by Common Foodbome Pathogens based on Electronic Nose Technology
In order to realize the rapid detection of food safety of pepper sesame chicken,separately add the standard bacterial solution of Escherichia coli,Staphylococcus aureus and salmonella with different concentration gradients to pepper sesame chicken samples after removing the medium,and analyze and detect the volatile components of pepper sesame chicken samples contaminated with different pathogens based on electronic nose technology.The results show that the radar maps of volatile components of E.coli and Staphylococcus aureus are similar,while the radar maps of volatile components of Salmonella are quite different from those of E.coli and Staphylococcus aureus.The main flavors of pepper chicken are sulfide components,aromatic compounds,alkane and nitrogen oxides.The characteristic values of the sensor array are combined with the OmicShare tool for correlation analysis.The correlation coefficient of Staphylococcus aureus with different gradients and the sensor W2S shows a significant negative correlation of-1.00(P＜0.05).This sensor can be used as an indicator of the degree of contamination of Staphylococcus aureus to pepper chicken samples.Escherichia coli is positively correlated with W1C、W3C,Salmonella with W6S and W3S sensors to varying degrees,but the significance is insufficient(P＞0.05).The volatile components of chili chicken are significantly different when contaminated by different types of pathogens.
electronic nosechicken with pepperE.coliStaphylococcus aureussalmonella
NETL
NSTL
万方数据
