电子舌对不同储藏期鸡蛋识别的研究

The research on electronic tongue for recognition of store eggs in different periods

本文基于伏安法电子舌原理,模拟人类味觉对熟鸡蛋蛋黄味道进行识别的研究。本研究采用金(Au),镉(Cd),铂(Pt),钯(Pd)四个工作个电极,铂辅助电极,AgCl参比电极,幅值1伏(v),周期1秒(s)的方波为激励信号,通过脉冲伏安法采集信号,并对采集信号提取的特征包括脉冲的最大值、最小值、平均值、相对积分值和始末点斜率。用主成分分析(PCA)方法成功地对两个不同储藏期鸡蛋进行分类识别,为检测鸡蛋新鲜度提供了新方法。

This paper research to identify cooked egg yolk taste simulating human taste based on the principle of vohammetry electronic tongue. In this study, using four working electrode, aurum （Au）, cadmium（Cd）, platinum（Pt） and palladium（Pd）, platinum auxiliary electrode and AgCl reference electrode to collect signal through pulse vohammetry which used 1 volt amplitude, 1 second cycle square-wave signal as encouraging signals. Then extracted features from collected signal, features include the maximum, minimum,average, the relative value of the integral and the slope from starting point to the end of the pulse signal. Finally, successfully identify the two kinds of eggs in different periods through principal component analysis（PCA）, and provide a new method for the detection of fresh eggs.