基于电子鼻技术监测金耳深层发酵  

Monitoring of Tremella aurantialba submerged fermentation using electronic nose

作　　者：黄星奕[1] 陈茂晴 张志才[1] 王顺[1] 潘思慧[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品与发酵工业》2016年第6期102-105,共4页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项(201003008);国家自然科学基金项目(31071549);江苏省高校优势学科建设工程项目资助

摘　　要：利用电子鼻技术监测金耳深层发酵过程尾气变化,实现对金耳液体发酵过程的监测。优选出7根对金耳发酵液挥发性组分敏感的TGS系列气敏传感器。对所得数据进行主成分分析(principal component analysis,PCA)、模糊C均值聚类分析(fuzzy c-means method,FCM)和K最近邻分析(K-nearest neighbors analysis,KNN),通过主成分分析和模糊C均值聚类分析可以准确区分金耳的3个生长阶段。KNN模型在预测集和验证集中均对发酵阶段取得了较为理想的识别结果。实验结果表明,电子鼻技术可以有效监测金耳深层发酵过程状态。Electronic nose was used for monitoring the off-gas change of Tremella aurantialba broth to monitor the fermentation. And seven TGS gas sensors for volatile components were selected. The data was analyzed by principal component analysis（ PCA）,fuzzy c-means method（ FCM） and K-nearest neighbors analysis（ KNN）. The three stages of the growth of the Tremella aurantialba fermentation could be accurately distinguished by PCA and FCM. Good recognition results had been achieved in the prediction and validation set using KNN algorithm. The experimental results showed that the electronic nose system could effectively monitor the state of the liquid fermentation process.

关 键 词：电子鼻 金耳 发酵监控 尾气 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ920.6[轻工技术与工程—食品科学与工程]