基于虚拟仪器的鱼粉新鲜度电子鼻测量系统

Design of Electronic Nose System Based on Virtual Instrument Technology to Determine Fishmeal Freshness

为寻求方便快捷的鱼粉新鲜度测量手段,根据鱼粉腐败过程中产生的气体成分,选择TGS822醇类及有机溶剂型传感器、TGS825硫化氢型传感器、TGS826氨气和胺类传感器及TGS832卤烃型传感器作为电子鼻的气体传感器阵列,设计了基于USB总线标准的便携式采集装置和基于虚拟仪器开发平台LabVIEW的鱼粉新鲜度电子鼻测量系统。利用该系统对鱼粉样本进行气味信号采集,同时对鱼粉样本中的TVB-N的含量采用半微量凯式定氮法进行检测,通过主成分分析(PCA)法对鱼粉样本的电子鼻数据进行聚类分析,并与化学分析结果进行对比,验证系统的有效性。结果表明,基于虚拟仪器鱼粉新鲜度电子鼻测量能够区别不同新鲜度的鱼粉样本,证明了该电子鼻测量系统的有效性。

In order to find a convenient and efficient way to measure the freshness of fishmeal,on the basis of volatile odor of storage fishmeal,four-gas sensor arrays（TGS822 for ethanol,TGS825 for H2S,TGS826 for NH3 and aime,TGS832 for halocarbon） were selected as the nose of the electronic nose system.An electronic nose system based on portable data acquisition device of USB standard and LabVIEW was constructed.The number of storage days of fishmeal was detected by electronic nose and semimicro-kjeldahl determination.Cluster analysis of fishmeal was studied through principal component analysis（PCA）.The results show that different freshness of fishmeal can be clustered well,which proves the applicability of electronic nose measurement system.