基于电子鼻对花椒油生产环节品质控制的研究  

Quality Control of Pepper Oil During the Producing Process by Electronic Nose

作　　者：肖岚[1] 孙俊秀[1] 谷学权 熊敏[1] 幸勇 唐英明[1] 范文教[1] 

机构地区：[1]四川旅游学院,成都610100 [2]四川五丰黎红食品有限公司,汉源625014

出　　处：《中国粮油学报》2015年第4期107-111,共5页Journal of the Chinese Cereals and Oils Association

基　　金：四川省哲学社会科学重点研究基地--川菜发展研究中心项目(CC12Z01)

摘　　要：利用电子鼻系统分析了不同干鲜花椒油配比、不同来源菜籽油以及不同批次生产的成品花椒油气味的变化。结果发现:主成分分析(PCA)、判别因子分析(DFA)能够识别出不同处理条件下成品花椒油气味的变化,且不同处理条件下成品花椒油在气味上存在显著差异;统计质量控制分析(SQC)能够对标准样品和不同处理条件下成品花椒油样品进行区分,实现利用标准样品对未知样品进行质量控制。因此,利用电子鼻系统对成品花椒油生产环节品质控制是可行的。Electronic nose has been utilized to analyze the alteration of odor extracted from Sichuan pepper oil which is produced by different fresh/dry Sichuan pepper oil proportion, colza oil and production date. The results showed that the principal component analysis （PCA） and the discriminant factor analysis （DFA） could distinguish the alteration of odor extracted from Sichuan pepper oil of different disposal ; there was significant deviation in odor among Sichuan pepper oil of different disposal ; the statistical quality control （SQC） could distinguish standard sample and experiment samples of Sichuan pepper oil of different disposal to realize quality control of unknown sample. It is feasible to be a help for the application of electronic nose to quality control of Sichuan pepper oil during annual ring.

关 键 词：电子鼻 花椒油 品质控制 主成分分析 判别因子分析 统计质量控制分析 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]