基于电子鼻技术的烤烟过程气味变化研究  

Study on odor change of tobacco flue-curing process based on electronic nose technology

作　　者：孙诚[1] 田逢春[1] 樊澍[1] 刘军令[1] 贾鹏飞[1] 杨先一[1] 

机构地区：[1]重庆大学通信与工程学院,重庆400044

出　　处：《传感器与微系统》2013年第4期41-43,47,共4页Transducer and Microsystem Technologies

基　　金：重庆市自然科学重点基金资助项目(CSTC;2009BA2021)

摘　　要：为了掌握烟叶烘烤过程中气味变化的规律,用金属氧化物半导体传感器阵列组成的电子鼻对烤烟烟气进行实时监测。详细阐述了自制的电子鼻系统和实验过程,在对样本数据进行预处理后,采用主成分分析法对样本进行分析。分析结果表明:利用电子鼻技术得出的气味综合曲线能够真实有效地反映烟叶烘烤过程中的气味整体变化趋势,并且分析得出的烤烟过程中气味变化规律与现有烟叶烘烤理论较好地吻合。In order to master the law of odor components changes in tobacco flue-curing during curing,electronic nose composed of metal-oxide semiconductor（MOS）sensors array is used to monitor the odor during tobacco flue-curing process.A self-made electronic nose system and experiment are described in detail,after datas pre-processing,principal component analysis（PCA）method is used for analysis on sample.Analysis result indicates that the odor synthetized curve derived from the electronic nose technology can reflects overall trend of odor during tobacco flue-curing process truly and effectively,and the law of odor changes obtained from anlaysis is in accordance with tobacco flue-curing theory at present well.

关 键 词：电子鼻 烟叶烘烤 气味 主成分分析 

分 类 号：TP212.9[自动化与计算机技术—检测技术与自动化装置]