Microsoft Word _二校出3648

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1 7 9 Vol. 7 No Journal of Food Safety and Quality Sep., 2016 * 郑秀艳, 黄道梅, 孟繁博, 陈曦, 李国林, 李咏富, 林茂 (, ) 摘要 : 目的方法, kgy 4, kgy 60 Co-γ,,, 结果 1.50 kgy,,, 结论关键词 : ; ; ; ; Quality changes analysis of blueberry fruits based on the electronic nose technology ZHENG Xiu-Yan, HUANG Dao-Mei, MENG Fan-Bo, CHEN Xi, LI Guo-Lin, LI Yong-Fu, LIN Mao * (Guizhou Institute of Modern Agricultural Development, Guiyang , China) ABSTRACT: Objective To establish a discrimination method of freshness of blueberry fruits based on the electronic nose technology. Methods The blueberry fruits were divided into dose group and hierarchical group. The former groups contained 4 irradiation dose groups with 0.00, 0.75, 1.50 and 3.00 kgy, respectively, and the later groups consisted of large, medium and small-sized fruits which treated by 0.00 and 1.50 kgy. Each group of blueberry fruits was processed by 60 Co-γ irradiation source. Then the sensory evaluation was conducted and the rotting rate, content of anthocyanin and total acid were determined. After that, the volatile components of blueberry fruits were tested by electronic nose, and the odor fingerprint data were analyzed by principal component analysis (PCA), linear discriminant analysis (LDA) and load analysis (LA). Results The blueberry fruits treated with 1.50 kgy got the highest sensory score and a lower rotting rate. Meanwhile, the content changes of anthocyanin and total acid in them were smaller. The electronic nose technology could distinguish the changes of volatile components well in blueberry fruits during storage treated with different doses of 60 Co-γ irradiation, and the optimal dose obtained was 基金项目 : ([2014]018 ) ([2012]4002) ([2014]4001) LH [2015]7068 Fund: Supported by Self-dependent Innovation Specialized Research Fund of Guizhou Academy of Agricultural Sciences ((2014)018), the Record of the Institute of Guizhou ([2012]4002), the Research and Development Platform of the Radiation Processing Technology of Agricultural Products in Guizhou Province ([2014]4001) and the Record of the Institute of Guizhou LH ([2015]7068) * 通讯作者 :,, linmao520132@163.com *Corresponding author: LIN Mao, Associate Professor, Integrated Agricultural Development Research Institute, Guiyang , China. linmao520132@163.com

2 9, : 3643 consistent with the results by sensory evaluation and physical and chemical indicators. Conclusion The electronic nose technology can be used for the rapid analysis of freshness of blueberry fruits. KEY WORDS: blueberry fruits; irradiation treatment; electronic nose technology; quality changes; freshness 1 引言, (Ericaceae) (Vaccinium), (superoxide dismutase, SOD),,,, 5 [1] [2] 6~8,,,, 25 3 d [3],,,, 60 Co-γ,, [3-6],, C [7],,,, [8-10], Brezmes [11], A120 A280 A380 A600 4,, 90% [12], [13] [14] [15] [16],,, 2 材料与方法 2.1 材料与仪器 : PEN3 ( Airsense ); PET ( : 110 mm 110 mm 45 mm, mm 5 mm, ); 60 Co-γ ; 4 ( ); ( ( ) ) 2.2 实验方法蓝莓果实采集, ,,, 样品处理 60 Co-γ,, : PET, 125 g( ), kgy, 15, 60 :,, ( 1.7~2.0 cm) ( 1.3~1.6 cm) ( 0.9~1.2 cm)3 3 PET, 125 g( ), 15 ; 0.00 kgy 1.50 kgy, 90 4, 15 d 3, 样品指标测定 (1) [5],, 1 10, d,,, 100,

3 Table 1 表 1 蓝莓果实的感官分析评分表 The score scale of sensory analysis for blueberry fruit 100~75,,, 75~50,,,,, 50~25,,,,, 25~0,,,,, (2) P P i 100% P 0 : P 0, P i, i (3) ph [17] : A MW DF 1000 (mg/l)= 1 : A, A=(A λmax A 700 ) ph 1.0 (A λmax A 700 ) ph 4.5 ; MW -3-, 449.2; DF ; ε -3-, (4) GB/T [18] (5), 3 g 50 ml, 4 10 min, 3, PEN3 2 表 2 电子鼻传感器名称与其响应物质 Table 2 Sensor name of electronic nose and its response to the matter 1 W1C aromatic 2 W5S broadrange 3 W3C aromatic 4 W6S hydrogen () 5 W5C arom-aliph 6 W1S broad-meththane 7 W1W sulpher-organic 8 W2S broad-olcohol 9 W2W sulph-chlor, 10 W3S methane-aliph 数据处理与分析 Winmuster (principal component analysis, PCA) (linear discriminant analysis, LDA) (loadings, LA) SPSS 结果与分析 3.1 感官评价 3,, 0 d,, 3 ; 7 d,, kgy 3, 3 ; 15 d,,, 3, 1.50 kgy, 0 d, ; 7 d,,, ; 15 d,,, 1.50 kgy ;,, 15 d,, 1.50 kgy

4 9, : 腐烂率的变化, 4 4, 15 d, kgy 94% 30% 11% 22%; 94% 80% 91%, 1.50 kgy, 17% 12% 16%, 60 Co-γ,, 1.50 kgy 3.3 花青素含量的变化 5 5, 0 d 7 d, 0.00~3.00 kgy ;,,, 1.50 kgy, 1.50 kgy 15 d,,,, 1.50 kgy 3.4 总酸含量的变化 6 6,,, 0 d 7 d,, 7 d 15 d, 0 d, 0 d,, 1.50 kgy ; 7 d 15 d, 1.50 kgy, 1.50 kgy 3.5 蓝莓气味特征的响应分析 : 400 ml/min, 400 ml/min, 1.0 s, 5.0 s, 10.0 s, 50.0 s, 40.0 s Table 3 表 3 不同处理组蓝莓果实的感官评价结果 ( 分 ) The sensory evaluation results of blueberry fruits treated with different conditions(point) /kgy d 100.0±0.0 a 97.3±2.7 a 97.5±1.1 a 96.7±1.7 a 1000.±0.0 a 96.8±3.3 a 100.0±0.0 a 96.9±3.0 a 100.0±0.0 a 97.2±1.5 a 7 d 70.6±1.2 a 85.6±1.8 b 87.3±1.5 b 72.9±2.1 b 73.4±3.2 c 81.6±2.0 d 79.5±1.2 d 84.8±2.5 b 70.6±2.2 a 72.5±1.7 a 15 d 34.7±0.8 a 58.4±1.3 b 65.6±2.1 c 57.2±3.1 b 40.9±1.9 d 50.8±1.8 e 51.8±2.6 e 69.5±4.4 c 22.4±3.5 f 38.7±2.8 d : (P 0.05) 表 4 不同处理组蓝莓果实的腐烂率 (%) Table 4 The rotting rates of blueberry fruits treated with different conditions (%) /kgy d 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 0.00±0.00 Aa 7 d 56.36±3.24 Ab 24.00±2.06 Bb 8.06±0.27 Cb 21.82±2.75 Bb 70.45±3.85 Db 8.82±0.23 Cb 68.75±2.41 Db 6.67±0.15 Cb 77.42± 3.36 Db 7.14±0.32 Cb 15 d 94.83±6.18 Ac 30.36±1.95 Bb 11.24±0.65 Cb 24.00±0.28 Bb 90.62±2.48 Ac 16.31±1.36 Cc 80.43±4.07 Ac 12.12±1.08 Cc 93.75±6.06 Ac 17.39±1.11 Cc : (P 0.05), (P 0.05)

5 Table 5 表 5 不同处理组蓝莓果实中花青素的含量 (mg/g) The content of anthocyanin of blueberry fruits treated with different conditions (mg/g) /kgy d 2.57±0.13 Aa 2.37±0.12 Ab 2.59±0.07 Aa 2.16±0.05 Ac 2.54±0.10 Aa 2.80±0.06 Ad 2.51±0.11 Aa 2.68±0.05 Ad 2.53±0.01 Aa 2.38±0.03 Ab 7 d 2.04±0.07 Ba 2.24±0.09 Ab 2.57±0.04 Ac 2.10±0.02 Aa 2.51±0.12 Ac 2.56±0.08 Bc 2.45±0.05 Ac 2.58±0.07 Ac 2.35±0.03 Bb 2.17±0.14 Ba 15 d 1.91±0.03 Ba 2.04±0.04 Aa 2.32±0.06 Bb 2.03±0.03 Aa 2.03±0.14 Ba 2.36±0.02 Cb 2.26±0.04 Bb 2.53±0.02 Ac 1.96±0.06 Ca 2.08±0.08 Ba : (P 0.05), (P 0.05) Table 6 表 6 不同处理组蓝莓果实中总酸的含量 (g/100g) The content of total acid of blueberry fruits treated with different conditions (g/100g) /kgy d 0.65±0.02 Aa 0.60±0.04 Aa 0.56±0.05 Aa 0.51±0.06 Ab 0.70±0.08 Ac 0.66±0.06 Aa 0.68±0.03 Aa 0.65±0.04 Aa 0.59±0.06 Ab 0.56±0.05 Ab 7 d 0.60±0.01 Aa 0.50±0.03 Ab 0.49±0.02 Ab 0.48±0.03 Ab 0.62±0.07 Aa 0.58±0.04 Aa 0.57±0.02 Aa 0.60±0.06 Aa 0.52±0.07 Ab 0.51±0.04 Ab 15 d 0.44±0.01 Ba 0.45±0.01 Ba 0.40±0.04 Ba 0.41±0.02 Ba 0.57±0.04 Ba 0.50±0.03 Ba 0.50±0.05 Aa 0.55±0.04 Aa 0.40±0.02 Ba 0.46±0.03 Ba : (P 0.05), (P 0.05),, 10, kgy 1.50 kgy, 2 1, 1.50 kgy kgy ;,,, 主成分分析结果, PCA, 3a b c,, d 98.95% 93.06% 95.86%, 99.88% 99.55% 99.63% 99%, 3a b c,, 0 d 15 d 4 ; 7 d 3.00 kgy, 0.75 kgy 1.50 kgy, PC2 ( ), 0.75 kgy 3.00 kgy PC1 ( ), 1.50 kgy PC1 PC2, 1.50 kgy 15 d, 3d e f PCA d, 97.97% 93.67% 97.26%, 99.40% 99.40% 99.54%, 99%, 3d e f, 1.50 kgy, PC1 PC2,, d 1.50 kgy, PC1,

6 第9期郑秀艳, 等: 基于电子鼻技术的蓝莓果实品质变化研究 Fig. 1 Fig. 2 图 1 未经辐照和经 1.50 kgy 辐照处理蓝莓果实的传感器响应信号图 The sensor response signal diagrams of blueberry fruits treated with 0.00 kgy and 1.50 kgy 图 2 未经辐照处理的剂量组和中号蓝莓果实组的雷达图 The radar charts of blueberry fruits in dose groups and medium group without irradiation 3647

7 Fig d PCA PCA analysis of blueberry fruits in dose groups and hierarchical groups stored for 0, 7, and 15 d : a b c, d e f PCA,, 线性判别分析结果,, d 98.48% 99.11% 99.59%, d 99.50% 98.96% 95.23%, 85%,,,,, PC1,, 1.50 kgy, PC1, 载荷分析结果 1,,,, 0 d, W1W( ) W2W( ) W5S( )3 ; 7 d 15 d, W1W( ) W2W( ) W1S()3, 0 d, W1W( ) W1S() W2W( ) W5S( ) W2S( )5 ; 7 d 15 d, W1W( ) W1S() W5S( ) W2W( )4,,,, - 4 结论,,, 1.50 kgy,,, 1.50 kgy,,, 1.50 kgy, 1.50 kgy,

9, : 3649 60 Co-γ,,,,,, 参考文献 [1],,,. [J]., 2014, 28(7): 1226 1231. Xu QQ, Gao HY, Chen HJ, et al. Effect of MeJA on storage quality and disease-resistant enzymes of blueberries [J].

8 9, : Co-γ,,,,,, 参考文献 [1],,,. [J]., 2014, 28(7): Xu QQ, Gao HY, Chen HJ, et al. Effect of MeJA on storage quality and disease-resistant enzymes of blueberries [J]. J Nucl Agric Sci, 2014, 28(7): [2],,,. [J]., 2013, 42(2): Zhang WQ, Wang TY, Lin M, et al. The nutritional and healthy function of blueberry and recent advances of technologies for fresh-keeping [J]. South China Fruits, 2013, 42(2): [3],,,. [J]., 2015, (1): Tang J, Qiao YJ, Wang KC, et al. Influence of difference physical treatment on storage effect of blueberries [J]. Farm Prod Proc, 2015, (1): [4],,,. [J] , 27(9): Zhou HJ, Ye ZW, Zhang XY, et al. Effect of electron beam on quality and physiological metabolism of blueberry [J]. J Nucl Agric Sci, 2013, 27(9): [5],,,. 60 Co- [J]., 2014, 27(1): [9] Zhao ZZ, Tian FC, Liao HL, et al. A novel spectrum analysis technique for odor sensing in optical electronic nose [J]. Sensor Actuat B-Chem, 2016, 222: [10] Fu J, Li G, Qin YQ, et al. A pattern recognition method for electronic noses based on an olfactory neural network [J]. Sensor Actuat B, 2007, 125(2): [11] Brezmes J, Llobet E, Vilanova X, et al. Correlation between electronic nose signals and fruit quality indicators on shelf-life measurements with pinklady apples [J]. Sensor Actuat B, 2001, 80(1): [12] Yu HC, Wang J. Discrimination of LongJing green-tea grade by electronic nose [J]. Sensor Actuat B, 2007, 122(1): [13] Zhang HM, Wang J, Ye S. Prediction of soluble solids content, firmness and ph of pear by signals of electronic nose sensors [J]. Anal Chim Acta, 2008, 606(1): [14] Zhang HM, Chang MX, Wang J, et al. Evaluation of peach quality indices using an electronic nose by MLR, QPST and BP network [J]. Sensor Actuat B, 2008, 134(1): [15] Evans P, Persaud KC, Mcneish AS, et al. Evaluation of a radial basis function neural network for thedetermination of wheat quality from electronic nose data[j]. Sensor Actuat B, 2000, 69(3): [16] Capone S, Epifani M, Quaranta F, et al. Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis [J]. Sensor Actuat B, 2001, 78(1): [17] Cornforth DP. Current protocols in food analytical chemistry [M]. 2001, F1.2.1 F [18] GB/T [S]. GB/T State standard of the People's Republic of China Determination of total acid in foods [S]. ( 责任编辑 : 刘丹 ) Chen MY, Lin P, Cheng ZH, et al. Application of 60 Co- irradiation on blueberry preservation [J]. Southwest China J Agric Sci, 2014, 27(1): 作者简介 [6],,,. UV-C [J]., 2015, 27(6): Yang L, Hou ZX, Yang JF, et al. Effect of UV-C treatment on phenolic compounds and relevant enzymes activities of blueberry [J]. J Zhejiang 郑秀艳, 研究实习员, 主要研究方向为农产品品质检验 xiuyanzhengchn@163.com Agric Sci, 2015, 27(6): [7],,. [J]., 2015, (6): Huang Y, Wang SR, Sun Y, et al. Comparisons of fruit qualities of fresh blueberry [J]. Northern Fruits, 2015, (6): [8] Miguel P, Laura EG. A 21st century technique for food control: Electronic 林茂, 副研究员, 主要研究方向为农产品贮藏与加工 linmao520132@163.com noses [J]. Anal Chim Acta, 2009, 638: 1 15.

PCA+LDA 14 1 PEN mL mL mL 16 DJX-AB DJ X AB DJ2 -YS % PEN

PCA+LDA 14 1 PEN mL mL mL 16 DJX-AB DJ X AB DJ2 -YS % PEN 21 11 2011 11 COMPUTER TECHNOLOGY AND DEVELOPMENT Vol. 21 No. 11 Nov. 2011 510006 PEN3 5 PCA + PCA+LDA 5 5 100% TP301 A 1673-629X 2011 11-0177-05 Application of Electronic Nose in Discrimination of Different

Microsoft Word _二校 出3648

Microsoft Word _二校出3648