摘要
用电子鼻技术检测了虾在不同实验条件下挥发性成分的变化,考察了保存温度和时间对虾挥发性成分的影响。通过对在4℃保存5d、-10℃保存20d、-15℃保存60d的虾样品进行电子鼻检测得出:电子鼻输出信号随采集时间的延长而增加,对输出信号与采集时间的关系进行数据分析,发现电子鼻输出信号与采集时间呈线性关系,可以用其斜率表示各个样品的特征值;电子鼻输出信号的特征值随虾样品保存温度的升高而增加,也随保存时间的延长而增加。初步实验研究表明,在不同实验条件下,虾挥发性成分发生变化,电子鼻可检测到这些变化,可尝试用电子鼻技术评价虾新鲜度的变化。
The electronic nose was used to investigate change of volatile component of shrimp. Electronic nose data was analyzed to evaluate the effect of storage temperature and time of sample on change of volatile component of shrimp. The shrimp sample were respectively placed on 4,-10,-15 ℃ container for 5, 20, 60 day. The results showed electronic nose data and t （t was collection time） was linear correlation, the slope was eigenvalue of sample. The eigenvalue of sample increased with storage temperature increase, also with storage time added. Preliminary experiments indicated change of shrimp volatile component was detected using electronic nose on different testing conditions. The electronic nose was attempted to assess the shrimp freshness.
出处
《食品科技》
CAS
北大核心
2010年第2期246-249,共4页
Food Science and Technology
基金
天津市教委科研专项(2006ZH91)
天津市自然科学基金项目(07JCYBJC11600)
关键词
电子鼻
虾
检测
electronic nose
shrimp
identification
