贝类气味指纹模型的建立  

Establish an Identification Model for Shellfish with the Electronic Nose

作　　者：丁媛[1] 徐茂琴[2] 缪芳芳[1] 蔡江佳[1] 周君[1] 张春丹[1] 李晔[1] 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波城市职业技术学院,浙江宁波315100

出　　处：《核农学报》2014年第5期861-868,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金(03771665)

摘　　要：为建立一种快速有效的识别贝类的科学方法,运用电子鼻区分不同种类和不同加热温度的贝类,建立一个包含所有种类和温度的贝类模型,通过判别函数法对该模型进行验证。结果表明,电子鼻能够区分不同种类以及不同加热温度的贝类;建立的贝类气味指纹模型的成功率可达到95%以上。可知利用电子鼻建立贝类的气味指纹模型是可行的。该模型准确灵敏,可为食品特别是水产品的快速检测提供了依据。Developing a scientific processing method to distinguish different shellfish effectively. Use the electronic nose to detect the different kinds and heating temperature of shellfish,and establish an model for shellfish. In addition, testing the Correctness of the model by discriminant function. The electronic nose is able to distinguish the different shellfish and different heating temperature; and the flavor fingerprint model is confirmed accurately with higher than 95% success rate. With the establishment of the flavor fingerprint model,electronic nose is able to quickly detect the species of different shellfish,providing a basis testing for food especially aquatic products.

关 键 词：贝类 电子鼻 气味指纹 模型识别 

分 类 号：S968.3[农业科学—水产养殖]