智舌对基本味物质辨识能力的实验研究  

Experimental Study on the Discriminative Ability of Smart-Tongue for Basic Taste Substances

作　　者：张素平[1] 田师一[1] 邓少平[1] 

机构地区：[1]浙江工商大学食品科学感官实验室,杭州310035

出　　处：《中国食品学报》2009年第5期111-116,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅重点攻关项目(2006c23082)

摘　　要：利用智舌对基本味觉物质的检测浓度进行初步研究。采用铂、金、钯、钨、钛和银6个电极组成的传感器阵列,分别在脉冲频率1、10和100Hz条件下,通过主成分分析和偏最小二乘法对5种基本味物质进行辨识和定量研究。结果显示:智舌对基本味觉物质的辨识效果较好,具有定量检测的能力;所检测的HCl、MSG、Na-Cl和蔗糖最低浓度分别为0.62、0.43、2.74、0.99mmol/L,明显低于人的阈值(除Q-HCl)。为进一步研究智舌检测阈值提供了理论依据。Primary studies were completed by analyzing the concentration of basic taste substances with Smarttongue. Five kinds of basic taste substances were discriminated by principal component analysis and were quantified by partial least squares with a sensor array of platinum, gold, palladium tungsten, titanium and silver electrodes at different frequency of 1 Hz,10 Hz and 100 Hz. The results showed that Smart-tongue could well discriminate basic taste substances and has the ability of quantitative analysis; The minimum determination concentration of Hydrochloric acid, MSG, Sodium chloride and Sucrose were 0.62 mmol/L, 0.43 mmol/L, 2.74 mmol/L, 0.99 mmol/L respectively, which were obviously under the threshold of people （except Quinine hydrochloride）. This provided theoretical basis for further study of examinable threshold with Smart-tongue.

关 键 词：味觉物质 主成分分析 偏最小二乘法 

分 类 号：TS207.3[轻工技术与工程—食品科学]