电子鼻对牛奶、奶油、奶味香精检测参数的研究  

Critical Analytical Parameters of Electronic Nose for Milk,Cream,and Dairy Flavoring

作　　者：李宁[1] 郑福平[2] 李强[2] 孙宝国[2,1] 

机构地区：[1]陕西科技大学化学与化工学院,陕西西安710021 [2]北京工商大学化学与环境工程学院,北京100037

出　　处：《食品科学》2009年第18期335-339,共5页Food Science

基　　金：国家自然科学基金项目(20676003)

摘　　要：用电子鼻对牛奶、奶油和奶味香精进行气味测定。寻求最佳的电子鼻仪器测定参数,使得对类奶味产品测定时,由仪器引起的误差最小。通过单因素试验对测定过程中的重要影响因素进行考察,运用主成分分析法(PCA)找出最佳仪器测定参数。研究结果表明,牛奶样品的最佳仪器测定参数为:进样针进样量2500μl,产生时间900s,产生温度60℃,样品上样量1ml;奶油样品的最佳参数为:进样针进样量2500μl,产生时间900s,产生温度60℃,样品上样量5g;奶味香精的最佳参数为:进样针进样量500μl,产生时间300s,产生温度60℃,样品上样量3ml。Electronic nose was used for analyzing flavor of different matrix dairy products： milk, cream, and dairy flavoring. The principal goal of this study was to obtain the most suitable parameters of electronic nose for analyzing these dairy products. To do this, testing errors caused by the instrument should be decreased to be the least. Different influencing factors during the measuring process were studied by single factor method. Then principal component analysis （PCA） was employed to find out the most suitable parameters. The optimal analytical parameters for milk were inject volume 2500 μ 1, incubation time 900 s,incubation temperature 60 ℃, and sample injection amount 1 ml, for cream, 2500 μl, 900 s, 60 ℃, and 5 g, and for dairy flavoring, 500 μ l, 300 s, 60 ℃, and 3 ml.

关 键 词：电子鼻 牛奶 奶油 奶味香精 主成分分析法 

分 类 号：TS207.3[轻工技术与工程—食品科学]