基于电子舌咸味值快速评价调味盐减钠比例研究  

Study of Quick Evaluate of Seasoning Salt Sodium Reduction Ratio Based on Electronic Tongue Salt Taste Value

作　　者：杨娇 游恩卓 唐雄 周熠 韩贵亮 Yang Jiao;You Enzhuo;Tang Xiong;Zhou Yi;Han Guiliang(Xuetian Salt Industry Group Co.,Ltd.,Changsha,Hunan,410004;Hunan Well and Rock Salt Engineering and Technological Research Center,Changsha,Hunan,410004)

机构地区：[1]雪天盐业集团股份有限公司,湖南长沙410004 [2]湖南省井矿盐工程技术研究中心,湖南长沙410004

出　　处：《中国井矿盐》2022年第5期34-36,共3页China Well and Rock Salt

摘　　要：通过电子舌检测梯度氯化钠含量的食盐咸味值,绘制氯化钠含量与咸味值关系的标准曲线。根据调味盐的咸味值和实际钠含量,推导出调味盐产品的减钠比例。该实验旨在快速真实评价调味盐基于咸味值的减钠比例,为开发减盐不减咸的调味盐提供参考。The salt taste value of salt samples with gradient sodium chloride content was detected by electronic tongue, and the standard curve betweet sodium chloride content and salt taste value was drawn. The sodium reduction ratio of the seasoning salt was calculated by measuring salt taste value and sodium content through the standard curve. The experiment aiming to quickly evaluate the real sodium reduction ratio of seasoning salt can provide a reference to seasoning salt development under the purpose of “reduce the salt but not the salt value”.

关 键 词：电子舌 咸味值 调味盐 减钠 

分 类 号：TS37[轻工技术与工程]