嗅觉可视化技术在食品品质分析中的应用  

Application of Olfactory Visualization Technology in Food Quality Analysis

作　　者：李水梅 李洪艳 余静 徐清宇 郭珍玲 陈铭学[1] 胡贤巧[1] LI Shui-Mei;LI Hong-Yan;YU Jing;XU Qing-Yu;GUO Zhen-Ling;CHEN Ming-Xue;HU Xian-Qiao(China National Rice Research Institute,Hangzhou 311400,China)

机构地区：[1]中国水稻研究所,杭州311400

出　　处：《分析化学》2022年第12期1796-1803,共8页Chinese Journal of Analytical Chemistry

基　　金：中央级公益性科研院所基本科研业务费专项项目(Nos.CPSIBRF-CNRRI-202125,Y2022LM22);中国农业科学院科技创新工程项目(No.CAAS-XTCX2019024);现代农业产业技术体系建设专项基金项目(No.CARS-01-47)资助。

摘　　要：嗅觉可视化技术是通过模仿哺乳动物嗅觉系统而建立的一种新型传感技术,包括比色传感阵列、反应室及图像采集和数据处理等系统,通过多个传感单元的气敏比色染料与待测物的挥发性气体反应,从而实现对多种化学物质的检测和区分,具备较高的灵敏度,可准确识别和区分真实的复杂样品,在食品品质分析中表现出较大的应用潜力。本文对嗅觉可视化技术在食品品质分析中的应用进展进行了总结和评述,讨论了该技术目前存在的问题,对其在食品品质分析中的应用前景进行了展望。Olfactory visualization technology is a new sensing technology established by imitating the mammalian olfactory system, including colorimetric sensing array, reaction chamber, image acquisition and data processing systems. This technology realizes the detection and discrimination of analytes by monitoring the reactions of volatiles of sample with the gas-sensitive colorimetric dyes array. The technology possesses high sensitivity and has great application potential in food quality analysis. This article summarized and reviewed the application of olfactory visualization techniques in food quality analysis, discussed the current status and prospected the future trend of this technology.

关 键 词：嗅觉可视化 比色传感阵列 食品品质 评述 

分 类 号：TS207.3[轻工技术与工程—食品科学]