Citation: WU Yan, GUO Jun, WANG Yue-nan, WEI Hang, SHAO Dong-rui. Identification and Analysis on Flavor Compounds of Raw Milk of Six Kinds of Livestocks by Proton Transfer Reaction-Time of Flight-Mass Spectrometry[J]. Chinese Journal of Analytical Chemistry, ;2022, 50(4): 643-658. doi: 10.19756/j.issn.0253-3820.221003 shu

Identification and Analysis on Flavor Compounds of Raw Milk of Six Kinds of Livestocks by Proton Transfer Reaction-Time of Flight-Mass Spectrometry

WU Yan ¹ ,
GUO Jun ^1,, ,
WANG Yue-nan ¹ ,
WEI Hang ² ,
SHAO Dong-rui ¹

1.
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China;2 Fujian Key Laboratory of Agro-products Quality & Safety, Institute of Agricultural Quality Standards and Testing Technology Research Fujian Academy of Agricultural Sciences, Fuzhou 350003, China

Corresponding author: GUO Jun, guojunge@imau.edu.cn
Received Date: 3 January 2022
Revised Date: 22 March 2022

Fund Project: Supported by the National Natural Science Foundation of China(No. 31760489)

Flavor compounds of livestock milk mainly include acids, esters, ketones, aldehydes and alkanes, however the composition of flavor compound of each animal milk may related to species, forage, metabolism disorder, as well other complicated factors. In this study, a total of 53 raw milk samples of Mongolia horse, Bactrian camel, Holstein cow, Saanen goat, Maiwa yak and Murrah buffalo were collected. Flavor compounds of raw milk were determined and identified by proton transfer reaction-time of flight-mass spectrometry(PTR-TOF-MS), and multivariate statistical analysis was conducted to observe the natural clustering characteristics of six kinds of livestock milk by their flavor compounds. SIMCA and PCA-Class discrimination model were constructed to evaluate the feasibility of authentication on species, geographical origin/local varieties of raw milk by their flavor compounds. As results, there were 27, 23, 16, 21, 21 and 18 kinds of flavor compounds identified in the raw milk of Mongolia horse, Bactrian camel, Holstein cow, Saanen goat, Maiwa yak and Murrah buffalo, respectively, mainly were ketones, acids, aldehydes, alcohols and sulfur compounds. Multivariate statistical analysis showed that six kinds of livestock raw milk were clustered into six groups and the clustering distance consistent with taxonomy of these species. Mongolia horse and Bactrian camel milk clusters were both separated by geographical origins. Alxa camels and Xinjiang camel milk clusters from same origin were separated but did not influence original separation. Six species of raw milk of livestock were identified, and the accuracy of external verification of SIMCA and PCA-class model were 92.72% and 98.38% respectively. The external verification accuracy of Mongolian horse milk and Bactrian camel milk from different geographical regions and local varieties were above 83.00%. The results showed that the authentication of species, geographical origin/local varieties of animal milk by flavor compounds or MS fingerprint modeling was promising. The study introduced another innovative strategy and methodology to authentication of species, geographical origin/local varieties of animal milk.
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