电子舌对海藻碘液的味觉值初探  

Preliminary Study on the Taste Value of Electronic Tongue on Seaweed Iodine Solution

作　　者：王茹 唐雄 李加兴 岳元媛 WANG Ru;TANG Xiong;LI Jia-xin;YUE Yuan-yuan(Snowsky Salt Industry Croup.,Ltd.,Hunan Provincial Research Centre of Well and Rock Salt Engineering Technology,Changsha 410015,China)

机构地区：[1]雪天盐业集团股份有限公司,湖南省井矿盐工程技术研究中心,湖南长沙410015

出　　处：《盐科学与化工》2023年第6期16-19,共4页Journal of Salt Science and Chemical Industry

摘　　要：文章以海带为原料,将经水浸提、净化、浓缩等工序制成的自制海藻碘液配制成不同碘含量的溶液,进行苦味值、咸味值、鲜味值、甜味值、涩味值及酸味值的测定,并进行感官品评,结果表明,电子舌在处理低浓度的复杂样品时候仍具有较高的可信度。同时将收集到的其他各生产企业海藻碘液苦味值、咸味值、鲜味值、甜味值、涩味值、酸味值与自制海藻碘液各味觉值进行比较,按味觉值大小对自制海藻碘液、各生产企业海藻碘液进行排序,发现苦味值序列与涩味值序列一致,鲜味值的序列大体与苦味值、涩味值序列成反向一致,各海藻碘液的鲜味值与苦味值、涩味值之间有一定的关联性。The kelp is extracted,purified,concentrated and other processes to make a self-made seaweed iodine solution.The self-made seaweed iodine solution was prepared into solutions with different iodine contents,and its bitterness value,saltiness value,Umami value,sweetness value,astringency value and acidity value were detected and sensory evaluation was carried out.The results showed that the electronic tongue still has high reliability when dealing with complex samples with low concentrations.At the same time,compare the bitterness,saltiness,delicate flavour,sweetness,astringency,and sourness of the seaweed iodine solution collected from other manufacturers with the taste values of the self-made seaweed iodine solution.The self-made seaweed iodine solution and the seaweed iodine solution of various manufacturers were sorted according to the taste value,and it was found that the sequence of bitterness value was consistent with the sequence of astringency value,and the sequence of umami value was generally inversely consistent with the sequence of bitterness value and astringency value.There is a certain correlation between the umami value,bitterness value and astringency value of seaweed iodine solution.

关 键 词：海藻碘液 电子舌 感官评价 

分 类 号：TQ124.61[化学工程—无机化工]