基于虚拟仪器的淡水鱼鲜度电子鼻测量系统  

Electronic nose measurement system for freshness of freshwater fish based on LabVIEW

作　　者：张军[1,2] 李小昱[1] 王为[1] 周竹[1] 周炜[1] 黄懿[1] 肖武[1] 胡波[1] 

机构地区：[1]华中农业大学工程技术学院,武汉430070 [2]长安大学工程机械学院,西安710064

出　　处：《农业工程学报》2009年第3期110-113,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：华中农业大学科研项目(52204-02008)

摘　　要：新鲜度是鱼类或鱼类制品质量的一个重要指标,可以通过测量鱼体气味来评价其新鲜度。该文分析了鱼体死亡后产生的特征挥发性气体,确定了TGS822乙醇类及有机溶剂型传感器、TGS825硫化氢型传感器、TGS826氨气及胺类型传感器以及TGS832卤烃型气体传感器等4类传感器作为淡水鱼电子鼻的传感器阵列,并采用虚拟仪器平台开发了电子鼻测量系统,用该测量系统对不同新鲜度的鲢鱼鱼肉进行了气味检测。试验结果表明,电子鼻传感器阵列的响应随样品新鲜度的变化而变化,采用PCA(主成分分析)对试验数据进行聚类分析,可以将鱼体新鲜、次新鲜和腐败(包括半腐败)的样本正确区分,证实了自行研制电子鼻测量系统的可行性和适用性。Freshness makes a major contribution to the quality of fish and fishery products,which could be evaluated by fish odor during storage.On the basis of volatile odor of storage fish,four-gas sensor arrays(TGS822 for ethanol;TGS825 for H2S; TGGS826 for NH3 and aime,TGS832 for halocarbon)were selected as the nose of electronic nose system,the electronic nose measurement system was constructed based on LabVIEW,then silver carp meat during storage was investigated by using this system.The results indicate that th...

关 键 词：电子鼻 传感器 虚拟仪器 测量系统 淡水鱼 新鲜度 气味 

分 类 号：TP274[自动化与计算机技术—检测技术与自动化装置]