电子舌技术在低钠盐配方检测评价中的应用  

Application of electronic tongue technology in detection and evaluation of low-sodium formulation

作　　者：惠延波[1] 白薇薇[1] 樊留强 王莉[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《食品工业科技》2017年第5期315-318,共4页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划(2012BAF12B13);粮食信息处理与控制教育部重点实验室资助项目(KF11-2015-101)

摘　　要：研究电子舌技术在低钠盐配方检测评价中的应用。利用伏安型电子舌对样品溶液进行数据采集,通过小波变换去除信号噪声;基于主成分分析和聚类分析对样品溶液进行分析评价;基于偏最小二乘法建立低钠盐配方的咸味得分预测模型。结果表明:小波变换能去除高频噪声,保留信号的有用成分;主成分分析和聚类分析能对样品进行区分分类,正确反映样品的亲疏关系;采用偏最小二乘法建立的咸味预测模型,建模集和预测集的RMSE分别为3.18%、1.75%,预测效果很好。研究结果为低钠盐配方品质评价提供了一种快速的检测方法。The use of electronic tongue technology in detation and evaluation of low- sodium formuation was investigated in this study.The data of the sample solution was acquired by Vohammetric electronic tongue.The signal noise was removed by wavelet transform, and the sample solution was analyzed and evaluated by principal component analysis and clustering analysis, the low -sodium salt formulation score prediction model was established based on partial least squares.The results showed that wavelet transform can remove high frequency noise and save useful component of the signal, principal component analysis and cluster analysis can distinguish and classify the samples and correctly reflect the affinities of the sample, the RMSE of modeling sets and prediction set of salty prediction model based on partial least squares were 3.18% and 1.75% , the result of forecast was good.The research results provided a rapid detection method to evaluate the quality of low-sodium salt formulation.

关 键 词：低钠盐 电子舌 咸味 小波变换 主成分分析 聚类分析 偏最小二乘法 

分 类 号：TS207.3[轻工技术与工程—食品科学]