基于电子鼻对不同植物油油炸薯片的区分
Differentiation of Fried Potato Chips with Different Vegetable Oils Based on Electronic Nose
贾靖 1孟霏 1任红霞 1王昕昕 1宋小青 1李国琴 1朱洪梅 1额日赫木1
作者信息
- 1. 山西师范大学食品科学学院,太原 030006
- 折叠
摘要
以大豆油、玉米油、葵花籽油、花生油及棕榈油5种植物油油炸的薯片为研究对象,利用电子鼻检测其在储藏期内(0～60 d)的风味物质变化,根据主成分分析(Principal Component Analysis,PC A)、线性判别分析(Linear Discriminant Analysis,LDA)和Fisher判别分析,考察电子鼻对5种植物油油炸薯片区分效果.结果表明,在整个储藏期内电子鼻传感器对样品的氮氧化物、硫化物和芳香类物质响应值高;PCA分析和LDA分析都可以代表样品的主要信息,但LDA分析的区分效果较PCA分析更明显;Fisher判别分析除O d时1个样品被误判,总正确判别率为96.0％,其余样品均未被误判,总正确判别率均为100.0％.
Abstract
Potato chips fried with five vegetable oils(soybean oil,corn oil,sunflower oil,peanut oil and palm oil)were examined by electronic nose during storage(0～60 days).The distinguishing effect of electronic nose on potato chips fried with five vegetable oils was investigated by principal component analysis(PCA),linear discrimi-nant analysis(LDA)and Fisher discriminant analysis.The results indicated that the electronic nose sensor had a high response value to nitrogen oxides,sulfides and aromatic substances in samples during the whole storage period;both PCA and LDA can represent the main information of samples,but the distinguishing effect of LDA was more ob-vious than PCA;Fisher discriminant analysis except one sample was misjudged at 0 d,the total correct discriminant rate was 96.0％,the other samples were not misjudged,and the total correct discriminant rate was 100.0％.
关键词
电子鼻/植物油/油炸薯片/区分Key words
electronic nose/vegetable oil/potato chips/discriminate引用本文复制引用
基金项目
山西省基础研究计划(20210302123334)
国家自然科学基金青年科学基金(31701667)
出版年
2024
NETL
NSTL
万方数据