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電子鼻檢測(cè)鰱魚新鮮度的試驗(yàn)參數(shù)優(yōu)
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of Experiment Parameters for Using Electronic Nose to Evaluate Freshness of Silver Carp
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    以虛擬儀器和仿生嗅覺技術(shù)為基礎(chǔ)，用儲(chǔ)藏在4℃的鰱魚為樣品,，用自行研制的四氣體傳感陣列的電子鼻測(cè)量系統(tǒng)研究了采樣方式,、采樣時(shí)間和樣品質(zhì)量對(duì)新鮮度測(cè)量的影響,，采用PCA（主成分）對(duì)試驗(yàn)結(jié)果進(jìn)行分析,。試驗(yàn)結(jié)果表明,，改進(jìn)的自由擴(kuò)散法可以代替?zhèn)鹘y(tǒng)頂空生成法的采樣方式,，簡(jiǎn)化了測(cè)量系統(tǒng),；確定最佳測(cè)量條件為樣品質(zhì)量60g、自由擴(kuò)散法采樣和連續(xù)采集

    Abstract:

    5min,。Based on virtual instrument and bionic olfaction technology, the sampling method, sampling time and sample weight of silver carp stored at 4℃ were investigated by our home-made electronic nose with four gas sensor array during storage; PCA (principal component analysis) method was employed to optimize experiment parameters. The result indicated that the improved free air diffused method was the optimal sampling method, which can simplify the sample equipment compared to the traditional headspace method. The optimal measurement conditions for evaluating freshness of freshwater fish are 60gfor sample weight, free air diffused method for sampling method and 5min for sampling time.

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張軍,李小昱,王為,周竹,吳澤鑫,馮耀澤.電子鼻檢測(cè)鰱魚新鮮度的試驗(yàn)參數(shù)優(yōu)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(4):129-132. of Experiment Parameters for Using Electronic Nose to Evaluate Freshness of Silver Carp[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(4):129-132.

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