电子鼻监测油脂控制氧化工艺  

Monitoring the Oil Controlling Oxidization Process through Electronic Nose

作　　者：孔淑华 王永福 KONG Shuhua;WANG Yongfu(Shanghai Totole Food Co.,Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2021年第3期134-137,共4页The Food Industry

摘　　要：以牛油为例,研究了在油脂控制氧化的工艺中电子鼻作为在线检测方法的可行性。将具有不同茴香胺值(p-AV)的牛油进行应用后的感官分析,电子鼻PCA分析和GC-MS的风味分析。3种分析结果显示,这些牛油均可分为4组:第1组新鲜牛油NBF;第2组ABF 11.5和ABF 18.3 (p-AV 10~20);第3组ABF 25.5和ABF 31.3 (p-AV 20~35);第4组ABF 36.7和ABF 47.2 (p-AV>35)。氧化牛油通过电子鼻的分组结果的分组与氧化牛油应用感官结果一致,并通过气相风味物质的分析得到验证。这些都证明电子鼻用于油脂控制氧化工艺是可行性的。The feasibility of using electronic nose as an on-line detection method in the process of oil oxidation control was studied, using beef fat as example. By sensory analysis, electronic nose PCA analysis and GC-MS flavor analysis, beef fat with different anisidine values(p-AV) were divided into four groups, which were group 1(fresh beef fat NBF), group 2 [ABF 11.5 and ABF 18.3(p-AV 10-20)], group 3 [ABF 25.5 and ABF 31.3(p-AV 20-35)] and group 4 [ABF 36.7 and ABF 47.2(p-AV>35)]. The grouping results of oxidized beef fat by electronic nose were consistent with the sensory results of oxidized beef fat. And the results were verified by the flavor analysis of GC-MS results. All of these proved the feasibility of electronic nose could be used in oil control oxidation process.

关 键 词：油脂控制氧化 茴香胺值 电子鼻 

分 类 号：TS264.3[轻工技术与工程—发酵工程]