电子鼻检测鲢鱼新鲜度的试验参数优化  

Optimization of Experiment Parameters for Using Electronic Nose to Evaluate Freshness of Silver Carp

作　　者：张军[1,2] 李小昱[1] 王为[1] 周竹[1] 吴泽鑫[1] 冯耀泽[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：《农业机械学报》2009年第4期129-132,142,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：华中农业大学科研项目(52204-02008)

摘　　要：以虚拟仪器和仿生嗅觉技术为基础,用储藏在4℃的鲢鱼为样品,用自行研制的四气体传感阵列的电子鼻测量系统研究了采样方式、采样时间和样品质量对新鲜度测量的影响,采用PCA(主成分)对试验结果进行分析。试验结果表明,改进的自由扩散法可以代替传统顶空生成法的采样方式,简化了测量系统;确定最佳测量条件为样品质量60 g、自由扩散法采样和连续采集5 min。Based on virtual instrument and bionic olfaction technology, the sampling method, sampling time and sample weight of silver carp stored at 4℃ were investigated by our home-made electronic nose with four gas sensor array during storage; PCA （principal component analysis） method was employed to optimize experiment parameters. The result indicated that the improved free air diffused method was the optimal sampling method, which can simplify the sample equipment compared to the traditional headspace method. The optimal measurement conditions for evaluating freshness of freshwater fish are 60 g for sample weight, free air diffused methodfor sampling method and 5 min for sampling time.

关 键 词：鲢鱼 新鲜度 电子鼻 虚拟仪器 

分 类 号：S985.11[农业科学—捕捞与储运]