| Traditional dairy products are an important supplement to the shortcomings of the dairy industry structure and a high potential engine to revitalize the district and enrich the people.At present,they are still mainly made by herdsmen’s family workshops,and the output cannot meet the growing market demand,and it is easy to be adulterated and impersonate.There is a lack of systematic and reliable data on fatty acids(FAs)of traditional creamy dairy products,and no research on fingerprint characteristics and modeling of FAs based on chemometrics has been carried out.Collection of Inner Mongolia regional traditional and factory butter,mongolian vrum and cream,western butter and raw milk,as well as margarine,artificial cream(margarine),cream powder(oil powder),vegetable fat powder,rapeseed oil and bovine(meat)fat such as non-milk fatcomparative study samples,a total of 252 copies in 15 categories.Gas chromatography method detected FAs,descriptive statistics,chemometric data processing,principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA)and hierarchical cluster analysis(HCA)were performed to observe the natural clustering distance and supervised clustering distance and mode similarity of various samples based on FAs fingerprint.The feasibility of fingerprint modeling of FAs to identify traditional cream was evaluated.PCA,OPLS-DA and HCA can all cluster and separate traditional cream and control samples,and OPLS-DA clustering is better than PCA.In the total sample analysis,traditional and modern cream products and raw milk fat were clustered in one area,and the pattern similarity was 53.52%;There is a trend of classification of traditional and modern cream products in the detailed analysis;Among traditional creams,mongolian vrum and creams were clustered closely,with a pattern similarity of 99.9%,while traditional butter was significantly separated from the two.Non-dairy bovine(meat)fat,margarine butter,vegetable fat powder,cream powder,artificial cream and rapeseed oil were separated from milk fats,and the pattern similarity was 43.62%,indicating that the fingerprint of FAs changed greatly.Artificial cream was distributed between vegetable fat powder and cream powder,and the similarity of the three was 87.89%.There are regional differences in the fingerprints of FAs in traditional cream products.Some samples of butter,mongolian vrum and cream in different league cities were crossed,but there was a clear separation trend;Imported and domestic butter and cream can be separated,and the separation is far,indicating that the fingerprints of FAs of different origins are different.Traditional and modern factory-made butter,mongolian vrum and cream were clustered and separated or had a tendency to separate,indicating that the FAs fingerprints of herders and factory-made products were different,indicating that the craftsmanship and quality were quite different.The accuracy of OPLS-DA discriminant model for internal and external verification of traditional butter and control samples was 97.3% and 96%.After applying 30 commercially available conventional butters to the model predictions,26 servings were judged to be conventional butters.The accuracy of traditional cream inside and outside verification was 97.5% and 96.7%,and neither factory cream nor artificial cream were used in model prediction.The accuracy of internal and external verification of mongolian vrum was 98.3% and 100%,and some of the commercially available traditional mongolian vrum was judged as vegetable fat powder after being applied to the model prediction,and there may be adulteration.Traditional cream dairy products are fundamentally different from modern factory processed cream,in short,it is feasible to identify the authenticity of traditional cream dairy products by FAs. |
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