基于电子鼻的桑葚采后品质预测  

Prediction of postharvest mulberry fruits quality by electronic nose

作　　者：石国英[1] 高思宇[1] 韦静静[1] 房皓[1] 黄晓杰[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品与发酵工业》2016年第3期193-197,共5页Food and Fermentation Industries

基　　金：2014年辽宁省大学生创新创业项目(201410160047);2014年全国大学生创新创业训练计划项目;2014年辽宁省教育厅科学研究一般项目(L2014325)

摘　　要：以桑葚为研究对象,以失重率、腐烂指数和感官评分为指标,结合电子鼻检测,探究20℃和4℃贮藏条件下桑葚果实品质变化规律。结果表明:失重率、腐烂指数均随着贮藏时间的延长而呈现不同程度的增加,而感官评分逐渐下降。桑葚果实挥发性气体成分随着贮藏时间的延长也发生了明显的变化。利用PCA、LDA方法能有效区分桑葚果实的贮藏期,总体来看,电子鼻分析结果与感官分析的结果基本一致,即电子鼻可用于快速评价桑葚品质。In order to evaluate the quality of mulberry stored during 20 ℃ and 4 ℃,the changes of the weight loss,decay rate,sensory evaluation were measured. The volatile odor was determined by electronic nose. The results indicated that the weight loss and decay rate increased gradually and sensory evaluation decreased during storage at 20℃ and 4 ℃. And the volatile substance of mulberry also changed remarkable during storage. Electronic nose could identify mulberry stored at different temperature by PCA and LDA methods. Overall,results by electronic nose analysis were consisted with sensory analysis which indicated that electronic nose technique could be used in rapid evaluating quality of mulberry.

关 键 词：温度 贮藏期 主成分分析 线性判别分析 负荷加载分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]