电子舌及其在食品新鲜度方面的研究进展  

Research Progress of Electronic Tongue and its Application in Food Freshness

作　　者：刘亚婷[1] 刘建波[1] 张君才[1] 王晓玲[1] 张萍[1] 

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《广州化工》2014年第19期11-12,共2页GuangZhou Chemical Industry

基　　金：陕西省教育厅科研基金项目(11JK0580);咸阳师范学院国家级大学生创新创业训练计划资助项目(201210722001)

摘　　要：电子舌技术是20世纪80年代中期发展起来的一种分析、识别食品味道的新型检测手段。它与普通化学仪器不同,得到的不是被测样品的一种或几种成分定量的结果,而是样品成分的整体信息。本文介绍了电子舌的工作原理及其在食品新鲜度区分辨识中的研究进展,并对电子舌的发展趋势作了展望。The electronic tongue was a new detection method to identify the food taste which was developed in the mid- 1980s. There was not qualitative resuh for one or several components in samples, but the overall sample information, which was different from the ordinary chemical apparatus. The working principle of electronic tongue and its application in food freshness were described, as well the development trend.

关 键 词：电子舌 食品 品质 新鲜度 

分 类 号：TS207.3[轻工技术与工程—食品科学]