基于电子鼻、电子舌技术的山楂气、味鉴别

Odor and Taste Discrimination of Chinese Hawthorn Based on Electronic Nose and Electronic Tongue

摘要:

目的: 采用电子鼻、电子舌技术客观化表达山楂气、味,并基于此进行不同产区、不同基源山楂的鉴别区分研究。方法: 采集不同产区、不同基源的山楂样品,运用电子鼻、电子舌技术对不同山楂样品进行检测,通过主成分分析(PCA)、判别因子分析(DFA)以及统计质量控制分析(SQC)对获取的特征数据进行处理和分析。结果: 电子鼻技术能有效区分不同产区及不同基源的山楂样品,电子舌技术能有效区分不同基源的山楂样品。结论: 电子鼻、电子舌技术可用于不同产地及不同基源山楂的鉴别区分,其二者结合化学计量学可作为气、味鉴别的新方法。

Abstract:

Objective: The aim of this study was to express the odor and taste of Chinese Hawthorn objectively by using electronic nose and electronic tongue technology to, then to distinguish the samples collected from different areas and species. Method: The odors and taste response values of Chinese Hawthorn samples were obtained by using electronic nose and electronic tongue. The data was analyzed through principal component analysis (PCA), discriminant factor analysis (DFA) and statistical quality control (SQC) analysis. Result: Chinese Hawthorn samples from both different areas and species can be discriminated by electronic nose, and electronic tongue can effectively distinguish samples from different species. Conclusion: Electronic nose and electronic tongue can be used to distinguish Chinese Hawthorn samples from different areas and species, and in combination with chemometric models they could be applied to identify the odor and taste of Chinese Hawthorn as a new method.