基于电子鼻快速检测罗非鱼新鲜度研究

Rapid detection of freshness of tilapia based on electronic nose

气味是判断水产品质量的重要指标,利用电子鼻检测4℃下不同贮藏时间的罗非鱼的气味,并对实验数据进行主成分分析(PCA)和判别因子分析(DFA),再结合挥发性盐基氮,用最小二乘法将罗非鱼新鲜度与电子鼻数据建立对应关系。结果表明:主成分分析与判别因子分析均能在二维平面内将不同新鲜度的罗非鱼区分开,贡献率分别达到99.787%和95.745%。TVB-N与电子鼻检测罗非鱼气味的数据经最小二乘回归分析(PLS)有着高度的相关性,决定系数(R2)为0.9907。

Smell is an important indicator for judging the quality of aquatic products.In this study,the smell of Tilapia stored at 4 ℃ in different storage periods were investigated by electronic nose.The value of the sensor＇s response was analyzed by principal component analysis（PCA） and discriminant function analysis（DFA）,and the total volatile basic nitrogen of tilapia was detected to establish the relationship between freshness and electronic nose data.The results suggest that tilapia with different degree of freshness can be distinguished by both PCA and DFA in the two-dimensional plane,with contribution rate 99.7865% and 95.745%,respectively.In partial least square regression analysis（PLS）,correlation coefficient（R2） between total volatile basic nitrogen and electronic nose data is up to 0.9907.As a consequence,electronic nose is an accurate and robust tool for rapid detection of the freshness of tilapia.