电子舌在饮用水识别中的应用

Application of Electronic Tongues in Drinking Water Identification

为探究自来水、净化水(含净化后烧沸的水)、瓶装水和桶装水在滋味维度的差异,实验采用电子舌结合化学计量学的主成分、聚类分析等分析方法对样品进行分析。实验结果表明:D(NFSQ饮用天然水)的酸味最强,A(自来水)的酸味最弱;A(自来水)最咸,G(YB桶装水)的咸度最弱;H(BCKQ)的鲜味最强,D的鲜味最弱。A、G在滋味上差异最大;B(饮水机的净化水)和C(净化后烧沸的水)在滋味上差异最小;瓶装水D、E(YB瓶装水)、F(NFSQ天然矿泉水)在滋味上差异小;自来水与净化水及瓶装和桶装水在滋味上存在差异。

In order to explore the taste differences among tap water,purified water(including boiled water after purification),bottled water and barreled water,electronic tongues,combined with chemometrics principal component analysis and cluster analysis were used to analyze the samples.The results showed that D(natural drinking water from Nongfu Spring)had the strongest acid taste,while A(tap water)had the weakest acid taste;A(tap water)was the saltiest,and G(C estbon barreled water)was the weakest;H(Tibet Spring)was the freshest,while D was the weakest in freshness.A,G had the biggest difference in taste;B(purified water from drinking machine)and C(boiled water after purification)had the least difference in taste;bottled water D,E(C estbon bottled water)and F(natural mineral water from Nongfu Spring)had little difference in taste;there were differences in taste between tap water and purified water,bottled water and barreled water.