不同贮藏温度下美国红鱼风味的电子鼻检测研究  

Electronic nose monitoring the red drum stored for different temperature

作　　者：杨华[1] 耿利华 

机构地区：[1]浙江万里学院生物与环境学院,宁波315100 [2]北京盈盛恒泰科技有限责任公司,北京100055

出　　处：《食品科技》2011年第4期276-280,共5页Food Science and Technology

基　　金：2009年宁波市自然基金项目(200901A6011007);2010年浙江省科技厅公益项目(2010C32025)

摘　　要：利用电子鼻PEN3系统对不同储藏温度下美国红鱼的风味成分进行检测分析。试验先通过电子鼻系统动态采集美国红鱼风味成分并得到电子鼻的响应值,再利用PCA、LDA等模式识别方法进行数据分析,LDA方法能更好区分不同储藏温度的美国红鱼,表明利用电子鼻能够无损检测区分不同新鲜度的美国红鱼,同时采用Loadings分析方法可以得知,传感器R2在美国红鱼新鲜度检测中起主要作用,这为进一步优化传感器以及探索方便快捷的美国红鱼新鲜程度的无损检测技术提供了依据。In the present study,an electronic nose（PEN3） was used to characterize and classify the flavor of red drum coming from different storage temperature.This method firstly sampled the flavor composition emanating from the red drum by PEN3 systems and then obtained response values of PEN3.After this,data analysis was conducted by using principal component analysis（PCA） and linear discrimination analysis（LDA）.The results of this study showed that electronic nose was able to identify the fresh degrees of red fishes by LDA method.The results of this study showed that the No2 sensor signal was distinctness in the fresh degrees mensuration of red fishes by Loadings method.This new approach for red fish determinations using a portable electronic nose was faster and cheaper than classical method.

关 键 词：美国红鱼 电子鼻 储藏温度 

分 类 号：TP212.3[自动化与计算机技术—检测技术与自动化装置]