基于味觉特征的棕榈油产地甄别技术研究  

Identification of palm oil from different origins using taste characteristics

作　　者：邓福明[1] 张航[2] 陈卫军[1] 王挥[1] 黄玉林[1] 郑亚军[1] 宋菲[1] 赵松林[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339 [2]海南大学食品学院,海口571737

出　　处：《中国油脂》2014年第4期63-66,共4页China Oils and Fats

基　　金：公益性行业(农业)科研专项经费项目(200903026-3);海南省社会发展科技专项(2010SF006)

摘　　要：通过常规理化指标和现代电子舌味觉指纹分析技术甄别来自5种不同产地的棕榈油。结果显示:通过传统的常规理化指标不能有效区分不同产地的棕榈油;通过使用电子舌味觉指纹分析技术及主成分和判别因子数据分析,优化传感器后识别指数为95分(满分100分),验证得分为100分(满分100分);通过5种不同产地棕榈油样品之间的相似性分析也发现,绝大部分的指纹分辨指数高于98%。研究表明,通过电子舌味觉指纹分析技术可有效定性检测和甄别不同产地的棕榈油。The palm oils from five different origins were identified by conventional physicochemical indica- tors and modem electronic tongue technology. The results revealed that the palm oils from different ori- gins could not be effectively identified by conventional physicochemical indicators. The recognition index and the test score of the palm oils from five different origins were 95 points （out of 100 points） and 100 points （out of 100 points）respectively using electronic tongue technology, principal component analysis （PCA） and discriminant factor analysis （DFA） after sensors optimization. In addition, most of the fin- gerprint identification indexes were above 98% in the similarity analysis of the palm oils from five differ- ent origins. The research indicated that the palm oils from different origins could be effectively qualitively detected and identified by electronic tongue technology.

关 键 词：味觉特征 棕榈油 产地 电子舌 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]