Microsoft Word 段秀辉-二校-校对

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1 5 8 Vol. 5 No Journal of Food Safety and Quality Aug., 2014 段秀辉 1 1,, 李贤 2 1,, 刘友明 2*, 熊善柏 (1., ; 2., ) 1, 2 摘要 : 目的方法 5,, 结果, 94;, 结论, 关键词 : ; ; ; Discrimination of flavor substance of dried drunk fish by electronic nose DUAN Xiu-Hui 1, LI Xian 1, 2, LIU You-Ming 1, 2*, XIONG Shan-Bai 1, 2 (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan , China; 2. National R D Branch Center for Conventional Freshwater Fish Processing, Wuhan , China) ABSTRACT: Objective To study the discrimination of flavor substance of dried drunk fish by electronic nose. Methods The 5 kinds of dried drunk fish sold in supermarket were detected by electronic nose, and the collected data were analyzed by using principal component analysis and discriminant factor analysis. Results The test samples were distinguished from each other by principal component analysis very well (discrimination index 94) and comparison with discriminant factor analysis showed that the test samples had a good dispersion, but there were certain limitations on discrimination against different regions. Conclusion It is feasible that electronic nose can identify the differences between different manufacturers of dried drunk fish sold in supermarket very well and will have a good application prospect. KEY WORDS: dried drunk fish; electronic nose; principal component analysis; discriminant factor analysis 1 引言, ( ),,,,,, [1],,, [2],,, 基金项目 : 现代农业产业技术体系建设专项基金 (CARS-46-23) Fund: Supported by China Agriculture Research System (CARS-46-23) * 通讯作者 :,,, lym@mail.hzau.edu.cn *Corresponding author: LIU You-Ming, Associate Professor, College of Food Science and Technology, Huazhong Agricultural University, Wuhan , China. lym@mail.hzau.edu.cn

2 8, : 2333, ( ), [3] ; [4],, - - (SPME- GC-MS),, GC-MS,, 1964 Wilkens [5], 1994, Gardner [6],, ( ),,, [7],, [8],,, [9] [10], [11] [12,13] [14] [8] [15,16] [17] [18,19] [20],,, 5,, 2 材料与方法 2.1 材料 5, 仪器与设备 FOX 4000 ( 16): Alpha M.O.S ; HS100 : Alpha M.O.S. ; BL-2200H : 2.3 实验方法样品的制备, 3 g( 0.01 g) 10 ml, 3 : ( ) 150 ml/min, 1200 s, 35, 2.5 ml, 120 s, 300 s 传感器稳定性实验,, 3,, 数据的统计学分析 Alpha SOFTV9.1, (principal component analysis, PCA) (discriminant factor analysis, DFA) Table 1 表 1 市售 5 种醉鱼干相关信息 Main information of 5 kinds of dried drunk fish A W B D C S D X E B

3 结果与分析 3.1 传感器的稳定性 2, ~0.8( ) 11 5, 表 2 传感器稳定性 Table 2 Stability of the sensors ( ± ) (%) LY2/LG ± T30/ ± P10/ ± P10/ ± P40/ ± T70/ ± P40/ ± P30/ ± Fig. 1 Radar fingerprint of 5 dried drunk fish T40/ ± T40/ ± TA/ ± : n=3, 2, ~5.75, LY2/LG, 5.75%; P30/2 5%, LY2/LG P30/2,, 3.2 醉鱼干挥发性物质的传感响应值分析,, 1 1, 18,, 5 (LY2/G LY2/AA LY2/GH LY2/gCTL LY2/gCT) (<0), ; PA/2 P30/1 (>0.9) ; 11 (LY2/LG T30/1 P10/1 P10/2 P40/1 T70/2 P40/2 P30/2 T40/2 T40/1 TA/2), 0.2~0.8,, ( 5%),, FOX 4000,, 3.3 醉鱼干挥发性物质的主成分分析,,,, PCA [21] (discrimination index, DI), DI 80~100,, [16] 5, 2 2, 3,, 1(PC1) 2(PC2) %(>85%), PC1 PC2,,, A B C D E, 2 DI 94(>80), C E D A D B,, 3,, ; A B, DI

4 8, : Fig. 2 PCA analysis of 5 dried drunk fish 11.09%, 80%, ADE BC, 2 3, 表 3 市售 5 种醉鱼干挥发性物质的区别指数 Table 3 DI of 5 dried drunk fish (%) B C D E A B C D 98.3 E 3.4 醉鱼干挥发性物质的判别因子分析,,,,, PCA [16],, [15] 5 DFA 3 4 3, DF1, DF % %, % 5 3,,, 5, C E, A B D, C E, ABD, PCA,, 4, A B 0.16,, C D 6.67,,, A B, C D, PCA ADE( ) BC( ), A D 1.75, E 3.55, D E 5.19, B C 5.17,, 4 4, 5,, BC( ), ADE( ),,,,

5 Fig. 3 DFA analysis of 5 dried drunk fish 表 4 市售 5 种醉鱼干挥发性物质的气味距离 Table 4 Smell distance of 5 dried drunk fish B C D E A B C D 5.19 E DFA Fig. 4 Three-dimensional DFA analysis of 5 dried drunk fish 4 讨论, : 1),,,,,, 2), [22],, [23,24],,,,, γ-, -1, , 4-, [25], [26],, [27], [3]

6 8, : 2337,,, 5 结论 FOX , ~0.8, 5%,, ; (PCA), 94; (DFA),,,,,, [17,18,28],, GC-MS,,,, 参考文献 [1]. [J]., 2002, 11: 4-5. Chen Y. The applications of modern technology Chai vinasse fish [J]. Meat Ind, 2002, 11: 4 5. [2],,,. [J]., 2011, 36(6): Gong ZH, Lin L, Lu JF, et al. Processing technique of dried drunk fish [J]. Food Technol, 2011, 36(6): [3],,,. [J]., 2006, 25(2): Tan RC, Xiong SB, Lu CX, et al. Effect of processing technology on the volatiles in cured fish [J]. J Huazhong Agric Univ, 2006, 25(2): [4]. [D]. :, Wang SW. The processing technology of wine-lees fish [D]. Wuxi: Jiangnan University, [5] Wilkens WF. An electronic analog for the olfactory process[j]. Annals New York Academy Sci Tpazmbcxi, 1964, 3(29): [6] Gardner JW, Bartlett PN. A brief history of electronic noses [J]. Sensors Actuators B, 1994, 18(19): [7] Miguel P, Laura EG. A 21st century technique for food control: Electronic noses [J]. Anal Chim Acta, 2009, (638): [8],,,. [J]., 2007, 28(3): Chen XM, Ma MH, Li JM, et al. Application of electronic nose equipment on identification of natural apple essence [J]. Food Sci, 2007, 28(3): [9],,,. [J]., 2009, 15(3): 22 24, 34. Zhu XY, Zong YL, Yin YQ, et al. The discrimination of flue-cured tobacco from different growing areas and varieties by electronic nose [J]. Chin J Tobacco, 2009, 15(3): 22 24, 34. [10],,,. [J]., 2008, 24(9): Zhang XM, Zhu LM, Zhang J, et al. Appraisal of meat flavoring essence quality using electronic nose [J]. Transactions CSAE, 2008, 24(9): [11],,,. [J]., 2011, 27(5): Jia HF, Lu Y, He JH, et al. Recognition of yak meat, beef and pork by electronic nose [J]. Transactions CSAE, 201l, 27(5): [12],,,. [J]., 2008, 29(9): Chai CX, Du LN, Fan JW, et al. Identification of pork freshness by electronic nose [J]. Food Sci, 2008, 29(9): [13],,,. [J]., 2013, 34(6): Zhao MX, Ding XM, Cao R, et al. Identification of lateolabrax japonicus freshness by electronic nose [J]. Food Sci, 2013, 34(6): [14] Vestergaard JS, Martens M, Turkki P. Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system [J]. LWT-Food Sci Technol, 2007, (40): [15],,,. [J]., 2010, 25(11): , 123. Liang AH, Jia HF, Qin W, et al. The application of electronic nose in discrimination of flavor substance of convenient rice [J]. J Chin Cereals Oils Assoc, 2010, 25(11): , 123.

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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