基于电子鼻和乙醇传感器判别草莓新鲜度的研究  

Determination on freshness of strawberry based on electronic nose and ethanol sensor

作　　者：徐静[1,2] 赵秀洁[2] 孙柯[2] 王卓[2] 屠康[2] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030 [2]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品与机械》2016年第5期117-121,共5页Food and Machinery

基　　金：国家科技支撑项目(编号:2015BAD19B03);中央高校基本科研业务费专项资金资助(编号:KYLH201504);国家自然科学基金项目(编号:31101282);高等学校省级质量工程项目(编号:2015ckjh110);国家星火计划项目(编号:2015GA710055)

摘　　要：以红颜草莓果实为试材,在4℃（低温组）,相对湿度85%~95%条件下贮藏,研究基于气味判别草莓新鲜度的方法。分别运用电子鼻和单一乙醇传感器采集草莓贮藏期间的气味。主成分分析结合感官评定将草莓的新鲜度划分为4个阶段,分别为4℃贮藏0~3,6,9~12,15d。采用偏最小二乘判别分析（PLS-DA）和分类型支持向量机（SVM-C）构建了基于气味判别草莓新鲜度的模型;应用电子鼻和PLS-DA法构建模型,建模组和验证组总体准确率分别为84.2%,88.3%;而基于SVM-C法构建模型,建模组和验证组总体准确率分别为99.2%,96.7%。应用乙醇传感器技术和PLSDA法、SVM-C法构建模型,准确率分别为83.3%（PLS-DA法建模组）,86.7%（PLS-DA法验证组）,90.8%（SVM-C建模组）,90.0%（SVM-C验证组）。该研究可为建立草莓采后贮藏和流通过程中新鲜度实时监测的方法提供技术参考。＂Hongyan＂strawberry was selected as test materials,with the storage temperature of 4 ℃,humidity of 85%~95%,to detect the strawberry freshness based on flavor.Electronic nose（e-nose）and the single ethanol sensor were used to collect the odor of strawberry during storage period.The strawberry was divided into four stages based on the changes of sensory evaluation score and Principal component analysis.By using the partial least squares discriminant analysis（PLS-DA）and classification support vector machine（SVMC）,the model of fresh degree of strawberry was established based on odor discrimination.The overall accuracy for modeling group and validation group were respective 84.2% and 88.3% based on PLSDA.The overall accuracy for modeling group and validation group were 99.2%and 97.7%respectively,based on SVM-C method.The overall accuracy for modeling group and validation group were 83.3%and86.70% based on PLS-DA method,90.8%and 90.0% based on PLS-DA method.This research can supply technical help to monitor the freshness of strawberry change during storage and transportation.

关 键 词：草莓 新鲜度 电子鼻 乙醇传感器 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] TP212[轻工技术与工程—食品科学与工程]