电子舌在水质口感中的应用研究  

Research on the Application of Electronic Tongue in Water Taste

作　　者：陈文乐[1] 黄俊材 刘威[2] CHEN Wenle;HUANG Juncai;LIU Wei(Jiangmen Hydrological Branch of Guangdong Provincial Hydrological Bureau,Jiangmen 529000,China;Guangzhou University,Guangzhou 510006,China)

机构地区：[1]广东省水文局江门水文分局,广东江门529000 [2]广州大学,广州510006

出　　处：《广东水利水电》2024年第12期82-87,共6页Guangdong Water Resources and Hydropower

基　　金：广东省水利科技创新项目(编号:2020-33)。

摘　　要：利用电子舌,比较了江门新会区11座饮用水水库原水和怡宝纯净水、依云矿泉水、百岁山矿泉水6种呈味物质(酸、甜、苦、咸、鲜、涩)的水质口感,为水质识别和评价提供依据。分析发现,依云矿泉水电解质丰富,味觉指标上矿物质苦味、咸味、涩味远高于其他样本;百岁山矿泉水和马山水库口感接近,酸味最小和鲜味最大,与其他水库样本差异极大;怡宝纯净水在最大苦味和最小涩味上与水库水样差异较大;水质口感聚类显示,梅阁(MG)和东方红(DFH)比较相似,鱼山、万亩和流水响具有一定相似性,其余10个水库水样之间差异明显。主成分分析显示,酸味、涩味、鲜味和苦味对第一主成分贡献较大,涩味、咸味、酸味和矿物质苦味等对第二主成分贡献较大。以上结果反映电子舌技术能够实现水质酸、甜、苦、咸、鲜和涩味的评价,无需借助任何统计分析和建模。The water quality and taste of raw water from 11 drinking water reservoirs in Xinhui District,Jiangmen,and six flavor substances(sour,sweet,bitter,salty,fresh and astringent)of Cestbon purified water,Evian mineral water and Baisui Mountain mineral water were compared by using electronic tongues,so as to provide a basis for water quality identification and evaluation.The analysis showed that Evian mineral water was rich in electrolytes,and the bitterness,saltiness and astringency of minerals in taste indicators were much higher than those of other samples;the taste of Baisuishan mineral water and Mashan Reservoir was similar,with the smallest sourness and the largest umami,which was very different from other reservoir samples;the maximum bitterness and minimum astringency of Cestbon purified water were quite different from those of the reservoir;the clustering of water quality and taste showed that Meige(MG)and Dongfanghong(DFH)were relatively similar,Yushan,Wanmu and Liushuixiang had certain similarities,and the water samples of the other 10 reservoirs were significantly different.Principal component analysis showed that sourness,astringency,umami and bitterness contributed more to the first principal component,while astringency,saltiness,sourness and mineral bitterness contributed more to the second principal component.The above results show that the electronic tongue technology can realize the evaluation of water quality such as sour,sweet,bitter,salty,fresh and astringent without the help of any statistical analysis and modeling.

关 键 词：电子舌技术 水质口感 呈味物质 

分 类 号：TU991.21[建筑科学—市政工程]