基于电子鼻分析的南美白对虾品质变化研究  

Quality Assessment of Litopenaeus vannamei Based on Electronic Nose

作　　者：李卉[1] 李晓阳[1] 邵胜鑫[1] 张鑫[1] 张宾[1] 

机构地区：[1]浙江海洋学院食品与药学学院,舟山316000

出　　处：《食品工业》2012年第10期148-150,共3页The Food Industry

基　　金：国家星火计划(2011GA700103);浙江海洋学院科研项目(21135003411);浙江海洋学院大学生科技创新项目(〔2011〕8号)

摘　　要：利用电子鼻识别技术检测南美白对虾在不同贮藏温度下的挥发性成分变化,运用主成分分析(PCA)、线性判别分析(LDA)和Loading分析法,结合虾肉pH、TVBN含量变化,判定南美白对虾的新鲜程度与货架寿命。结果表明,贮藏过程中南美白对虾pH、TVBN呈不断升高的趋势;5℃和0℃组分别贮藏4 d和6 d后,肌肉TVBN含量超过国家限量标准。电子鼻传感器响应分析发现,PCA和LDA均能较好的判别不同贮藏时间的对虾样品,且LDA分析总体贡献率略高于PCA分析;Loading分析传感器负载参数值依次为:W5S>W1S>W2S>W3S,即在贮藏过程中对虾挥发性氮氧化合物、甲烷、乙醇及烷烃类物质发生了显著性变化,可依此类物质变化情况判定样品的鲜度及腐败进程。The electronic nose was used to investigate the change of volatile component of Litopenaeus vannamei under different storage temperature. The method of principal compounds analysis （PCA）, discriminate factorial analysis （DFA） and Loading analysis, combined with the pH and total volatile base-nitrogen （TVBN） values, were used to assess the freshness. The results indicated that the pH and TVBN values of muscle increased continuously with the storage time prolonged, which reached up to the limitation standard for 5 ℃ group at 4th and for 0 ℃ group at 6th. The response values of electronic nose showed that the samples could be identified by the PCA and LDA methods, and the contribution rate of LDA was higher than that of PCA. The Loadings analysis proved that sensors W5S, WI S, W2S, and W3S （nitrogen oxides, methane, alcohols, and methane compounds） in the PEN3 had an important impact during the detection, which could be used to predict and assess the freshness and degradation proceeding of the alive aquatic products.

关 键 词：南美白对虾 贮藏 PH TVBN 电子鼻 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]