基于挥发成分的大米蒸煮前后产地溯源研究

Origin Traceability of Rice Before and After Stewing Based on Volatile Components

为了保护黑龙江大米原产地,开发大米产地溯源技术。以产自黑龙江不同地区的大米为研究对象,利用电子鼻对大米蒸煮前后挥发性物质进行检测。通过主成分分析和线性判别分析,进行产地溯源和品种鉴别。结果表明,线性判别分析优于主成分分析,利用电子鼻产地溯源技术结合线性判别分析对黑龙江大米产地溯源是可行的。结合线性判别分析分别构建查哈阳、建三江和五常大米产地溯源模型,得到精米样品产地正确判别率分别为80%、70%、100%,而蒸煮后大米样品的产地正确判别率均为100%,说明大米经过蒸煮预处理,挥发性成分被充分释放,放大了电子鼻传感器感应信号,有效提高了电子鼻产地溯源判别率,为电子鼻产地溯源技术体系构建提供理论基础。

To protect the origin of Heilongjiang rice and develop the traceability technology of rice,the rice from different regions in Heilongjiang province as the object of study,the volatile substances in rice before and after stewing were detected by using electronic nose.The origin traceability and variety identification were analyzed through principal component analysis and linear discriminant analysis.The result indicated that linear discriminant analysis was superior to principal component analysis and it was feasible to trace the origin of rice in Heilongjiang province through the electronic nose combined with the linear discriminant analysis.Traceability model of rice from Jiansanjiang,Chahayang and Wuchang was built through linear discriminant analysis,respectively. The correct rates of original discrimination were 80%,70% and 100% in raw rice sample,and the rates were all 100% in cooked rice sample,which showed that volatile components were released sufficiently after stewing,amplifying test signal of electronic nose and effectively improving its detection rate.It provided a theoretical basis to establish the system of traceability technology of electronic nose.