川味发酵香肠的电子舌识别研究  

Application of electronic tongue in the discrimination of sichuan-type sausage with different fermentation time

作　　者：范文教[1,2] 易宇文[1] 贾洪锋[1] 龙柯[2] 张永奎[2] 

机构地区：[1]四川烹饪高等专科学校,四川成都610100 [2]四川大学化学工程学院,四川成都610065

出　　处：《中国酿造》2013年第2期144-147,共4页China Brewing

基　　金：肉类加工四川省重点实验室项目(10R05);四川省教育厅重点研究项目(12ZA128)

摘　　要：该文采用α-ASTREE电子舌对不同发酵时间的川味香肠样品进行识别研究。通过对获得的电子舌传感器数据进行主成分分析和判别因子分析,结果表明电子舌可以有效区别不同发酵时间的川味香肠样品,尤其在判别因子分析中,仅第1、第2个判别因子的累计贡献率就达到99.992%,识别效果十分显著。The application of ct-ASTREE electronic tongue in the discrimination of Sichuan-type sausage with different fermented time was studied in the paper. By analyzing the electronic tongue sensor data treated by principal component analysis and discrimination factor analysis （DFA）, it was found that electronic tongue could effectively recognize Sichuan-type sausage samples with different fermentation time, especially in the discrimination factor analysis. The accumulated variance contribution rates of 1 and 2 are 99.992% in DFA charts. The results showed that electronic tongue can be applied in discrimination of Sichuan-type sausage with different fermentation time.

关 键 词：电子舌 川味发酵香肠 主成分分析 判别因子分析 

分 类 号：TP274[自动化与计算机技术—检测技术与自动化装置] TS205[自动化与计算机技术—控制科学与工程]