智舌在泡椒汁中的应用研究  

Research on the Application of Smartongue in Pickled Pepper Sauce

作　　者：周晓燕[1] 陈巧[1] 朱文政[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2013年第1期58-59,72,共3页China Condiment

摘　　要：利用智舌对泡椒汁不同的配方进行主成分分析。采用铂电极、金电极、钯电极、钨电极、钛电极和银电极组成的传感器阵列,在1Hz脉冲频率下进行检测,并采用主成分分析进行数据分析。结果显示,智舌能对不同配方的泡椒汁有很好的识别和区分。Smartongue is used for the different formulations of pickled pepper sauce to conduct princi- pal component analysis. Platinum, gold, palladium, tungsten, titanium and silver electrodes as sensor array are used in this experiment and detected at frequency of 1 Hz, Principal Component Analysis is used to analyze the experiment data. The results show that smartongue could well discriminate the different formulations of pickled pepper sauce.

关 键 词：智舌 泡椒汁 主成分分析 

分 类 号：TS203[轻工技术与工程—食品科学]