电子鼻技术判别南美白对虾鲜度模型的研究  

Identification of the freshness of Penaeus Vanmamei using electronic nose

作　　者：杜利农[1] 柴春祥[2] 郭美娟[2] 

机构地区：[1]天津商业大学信息工程学院,天津300134 [2]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《电子测量技术》2014年第5期74-79,共6页Electronic Measurement Technology

基　　金：天津市自然科学基金重点资助(11JCZDJC17800);"十二五"国家科技支撑计划(2012BAD38B01)项目

摘　　要：南美白对虾鲜度变化时气味改变,对在5℃、15℃、25℃贮藏不同时间的虾,用电子鼻测定了虾的气味,同时也测定了虾体中挥发性盐基氮的含量。虾在贮藏期间,挥发性盐基氮含量的测定结果表明:5℃贮藏5d,15℃贮藏1.5d,25℃贮藏1d后,虾体中挥发性盐基氮含量超过30mg/100g,为腐败变质虾,不能食用。分析了电子鼻测定虾样品获得的传感器输出电压与采集时间的关系,获得了各传感器输出电压的特征值,即为各传感器2min后输出电压的平均值。把电子鼻测定结果和虾体中挥发性盐基氮含量测定相结合,获得了建模样本数据和验证样本数据。用主成分分析分析了数据,提取了3个主成分。运用主成分分析结果,用Fisher线性判别建立了电子鼻判别虾鲜度的模型。结果显示:得到的判别模型对建模样本数据和模型验证样本数据的判别正确率分别为95.4%和86.7%。The odor of different freshness of Penaeus vanmamei was identified using electronic nose.The Penaeus vanmamei was respectively stored at 5℃ 、15℃ and 25℃,its odor and TVBN was respectively detected during storage.The value of TVBN was greater than 30mg/100g at 5 days later at 5℃,1.5 days later at 15℃,1 days later at 25℃,The Penaeus vanmamei was spoilage and inedible.The relationship between output voltage of each sensor and acquisition time was analyzed,the characteristic value of output voltage of each sensor was obtained,the average of output voltage of each sensor after 2 minutes was looked on as the characteristic value of output signal of electronic nose.The detecting result of electronic nose was combined with the content of TVBN in Penaeus vanmamei,obtained was modeling data and validation data.Data was analyzed by principal components analysis,three principal components were obtained,and the freshness of Penaeus vanmamei discriminant model was constructed based on three principal components by fisher linear discriminant analysis.The results showed that the model accuracy was 95.4％ for modeling data,86.7％ for validation data.

关 键 词：南美白对虾 新鲜度 电子鼻 主成分分析 FISHER判别 

分 类 号：TP212.9[自动化与计算机技术—检测技术与自动化装置]