电子鼻快速检测区分羊肉中的掺杂鸡肉

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1、现代食品科技ModernFoodScienceandTechnology2013,Vol.29,No.12电子鼻快速检测区分羊肉中的掺杂鸡肉1,211田晓静，王俊，崔绍庆（1.浙江大学生物系统工程与食品科学学院，浙江杭州310058）（2.西北民族大学生命科学与工程学院，甘肃兰州730024）摘要：为实现掺假羊肉的快速、客观检测，利用电子鼻定性和定量分析混入鸡肉的掺假羊肉糜。单因素试验表明顶空体积、载气流速、样品量和顶空生成时间对电子鼻传感器的响应影响极显著；主成分分析确定了电子鼻检测的较佳条件：样品量10g、载气流速200mL/min、顶空容积250mL及顶空生成时间30m

2、in。在此条件下检测混入鸡肉的掺假羊肉，结果发现采用主成分分析时，掺入鸡肉的比例随主成分一降低而增大，但相邻比例彼此重叠，难以有效区分；采用典则判别分析时，混入不同比例鸡肉的羊肉糜样品能2较好地区分；采用主成分回归分析和偏最小二乘回归分析建立的定量预测模型（R>0.95）能有效预测混入的鸡肉比例。电子鼻在混入鸡肉的掺假羊肉鉴别中具有可行性，论文可为羊肉掺假鉴别提供理论依据。关键词：电子鼻；方差分析；主成分分析；判别分析；模型文章篇号：1673-9078(2013)12-2997-3001FastDiscriminatingofChickenAdulterationinMinc

3、edMuttonbyElectronicNoseTIANXiao-jing1,2,WANGJun1,CUIShao-qing1(1.DepartmentofBiosystemsEngineeringandFoodScience,ZhejiangUniversity,Hangzhou310058,China)(2.CollegeofLifeScienceandEngineering,NorthwestUniversityforNationalities,Lanzhou730024,China)Abstract:Theadulterationofmuttonhasattracte

4、dincreasingattentionthatrequiresreliablemethodsfortheauthentication.Anelectronicnose(Pen2)wasemployedtoanalysistheadulterationofchickeninmincedmutton.Theeffectsofsampleweight,headspace-generatedtime,headspacevolumeandflowrateofcarriergasonsensorresponseswerestudiedbysingle-factorexperiment.

5、Resultsofone-wayanalysisofvariancefoundthattheresponsesofelectronicsensorsweresignificantlyaffectedbythesefactors.Theoptimumexperimentalparameterswere10gsamplewith30minheadspace-generatedtimein250mLbeakerwithaflowrateof200mL/minbyusingprinciplecomponentanalysis(PCA).Theadulteratedmuttonwasm

6、adebymixingmuttonwithchickenatdifferentproportions.Withtheoptimumexperimentalparameters,144samplesofadulteratedmuttonweredetectedandthesignalswereanalyzedbypatternrecognitiontechniquestobuildmodelsforclassificationofadulteratedmuttonwithdifferentproportionsofchickenandpredictionofthecontent

7、ofchickeninmincedmutton.WithPCAandCDA,theadulteratedmuttonsamplesweregroupedaccordingtotheircontentofchickenwithoverlappingwitheachother,andbetterclassificationresultswerefoundwithCDA.Principlecomponentregression(PCR)andpartialleastsquareanalysis(PLS)wer