作　　者： ; ; ; ;

机构地区： 浙江大学生物系统工程与食品科学学院生物系统工程系

出　　处： 《浙江大学学报（农业与生命科学版）》 2010年第5期568-572,共5页

摘　　要： 用电子鼻对不同储藏时间（0~6 d）的猪肉样品进行区分,并确定电子鼻区分不同储藏时间肉品的较佳实验参数.对传感器信号进行多因素方差分析（analysis of variance,ANOVA）表明：对于固定容器的猪肉样品,不同的样品质量对电子鼻响应信号的影响极为显著;其次是样品在烧杯内的密封时间.通过单因素方差分析和区分度指标检验,得出猪肉在500 mL烧杯内的最佳参数为样品质量10 g、密封时间5 min.采用以上参数,对储藏0~6 d的猪肉样品进行辨别,结果发现不管是运用主成分分析（principle components analysis,PCA）还是线性判别分析（linear discri minant analysis,LDA）,电子鼻都能很好地区分不同储藏天数的猪肉样品. An electronic nose（e-nose,PEN 2） was employed to classify the pork groups with different storage times（0-6 d）.To acquire the optimum experimental procedure,the method of analysis of variance（ANOVA） was adopted.The results showed that the mass of the pork samples affected highly significantly the result of discrimination,and next was the headspace-generated time.By applying one-way ANOVA and discrimination power（DP）,the optimum experimental parameters were acquired： 10 g sample with 5 min headspace-generated time.The later experiment was taken under the optimum experimental parameters,and the principle components analysis（PCA）,as well as linear discriminant analysis（LDA） were employed.The result showed that e-nose with the optimum parameters could classify the samples stored 0-6 d well.

关 键 词： 电子鼻 猪肉 检测 新鲜度

领　　域： [自动化与计算机技术] [自动化与计算机技术]