H_2S气体传感器判定猪肉新鲜度研究  

Research on Application Hydrogen Sulfidegas Sensor Evaluate Pork Freshness

作　　者：杨秀娟[1,2] 邓斌[3] 张曦[1,2] 曹志勇[4] 赵金燕[4] 陶琳丽[1,2] 

机构地区：[1]云南农业大学云南省动物营养与饲料重点实验室,云南昆明650201 [2]云南农业大学动物科学技术学院,云南昆明650201 [3]云南省农村科技服务中心,云南昆明650021 [4]云南农业大学基础与信息工程学院,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2014年第2期258-261,共4页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省农业科技创新工程项目(2008LA020);云南省应用基础研究计划面上项目(2011FB056)

摘　　要：通过随机采集35份市售新鲜猪背最长肌,研究新鲜猪肉在腐败过程中挥发性盐基氮和硫化氢气体浓度变化规律及二者之间的关系。结果表明,猪肉在温度为30℃,湿度为85%的条件下存放3 d,随着猪肉的腐败变质,挥发性盐基氮含量和硫化氢气体挥发浓度均逐渐增加,不同时间点所测定的硫化氢挥发浓度电流测定值和挥发性盐基氮值间呈直线正相关(P<0.01),拟合的回归方程为y=33.186x-119.24(P<0.01),决定系数为R2=0.906。通过硫化氢气体传感器测定猪肉电流响应值,即可求出挥发性盐基氮的值,实现对猪肉新鲜度的简便、快速的客观判定。We selected 35 loins muscles from market at random,in order to study the variation and relationship between TVB-N and current value of hydrogen sulfide for fresh pork in the corruption process.The results showed that the pork at the temperature of 30℃ and humidity of 85% was kept for 3 days,TVB-N and current value of hydrogen sulfide were gradually increased with the corruption of pork at different time periods,correlation test between current value and TVB-N value was highly significant （P 〈0.01） and the correlation coefficient was 0.926.Current value of hydrogen sulfide and TVB-N presented a linear regression relationship,the regression equation was y =33.186x-119.24,the coefficient of determination was 0.906.By using hydrogen sulfide gas sensors to measure pork response current value,the TVB-N value can be calculated,which realize simple,fast assessment pork freshness.

关 键 词：猪肉 新鲜度 硫化氢 气体传感器 电流值 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]