不同处理工艺杨梅果汁风味成分的电子鼻检测  

Electronic Nose Monitoring for Myrica Rubra Juice Using Different Treatment Techniques

作　　者：张拥军[1] 何杰民[1] 蒋家新[1] 杨胜利[2] 钱俊青[2] 

机构地区：[1]中国计量学院生命科学学院,杭州310018 [2]浙江工业大学药学院,杭州310014

出　　处：《农业机械学报》2010年第12期134-137,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：浙江省科技厅重大招标科研项目(2006C12083)

摘　　要：为评价不同处理方法对杨梅果汁风味的影响,利用电子鼻PEN3系统对杨梅原汁、原汁离心澄清处理以及自制的共混改性聚砜膜(孔径小于100 nm)除菌澄清处理的3种不同杨梅果汁芳香成分进行检测分析。通过电子鼻系统动态采集杨梅果汁芳香成分并得到其响应值,再利用主成分分析法、线性判别法进行数据分析,结果表明利用电子鼻能够无损检测不同处理工艺的杨梅果汁风味成分。An electronic nose（PEN3） was used to characterize and classify three different treatment methods of the myrica rubra juice.This method firstly sampled aroma composition emanating from the myrica rubra juice by PEN3 systems and then obtained response values of PEN3.After this,data analysis was conducted by using principal component analysis（PCA） and linear diserimination analysis（LDA）.The results of this study showed that electronic nose was able to identify the different treatment methods of the myrica rubra juice by PCA and LDA.The basic research data and approach was provided for the myrica rubra juice processing with the blend modified polysulfone membrane determinations using a portable electronic nose.

关 键 词：电子鼻 杨梅汁 检测 共混改性聚砜膜 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS255.44[轻工技术与工程—食品科学与工程]