电子鼻和电子舌技术在五倍子蜂蜜风味识别中的应用

Application of Electronic Nose and Electronic Tongue Technology in Flavor Identification of Rhus chinensis Honey

摘要:

为实现不同产地五倍子蜂蜜的快速识别，采用德国AIRSENSE公司的PEN3型电子鼻系统和日本INSENT公司的味觉分析系统对贵州12个不同地区五倍子蜂蜜进行检测，通过主成分分析（Principal Component Analysis，PCA）、线性判别分析（Linear Discriminant Analysis，LDA）、传感器区分贡献率（Loadings）分析等，从气味和滋味方面对不同产地五倍子蜂蜜进行识别。不同产地的五倍子蜂蜜在电子鼻PCA分析、LDA分析中第一和第二主成分贡献率之和分别为99.90%、87.05%，Loadings分析发现气味差异主要来自于无机硫化物类、氮氧化物类、有机硫化物类、醇醚醛酮类等；在电子舌PCA分析中第一和第二主成分贡献率之和为99.35%，通过雷达图离散程度可知，不同地区五倍子蜂蜜在酸味、甜味、苦味上的差异较大。电子鼻和电子舌技术均能区分不同产地的五倍子蜂蜜，可用于今后蜂蜜的鉴别分析中。

Abstract:

In order to realize rapid identification of Rhuschinensis honey from different regions, the Rhuschinensis honey from 12 different regions in Guizhou province was tested by the PEN3 electronic nose system of AIRSENSE in Germany and the taste analysis system of INSENT in Japan. Principal component analysis (PCA), linear discriminant analysis (LDA) and Loadings analysis were used to identify Rhuschinensis honey from different producing areas in terms of smell and taste. In the electronic nose PCA analysis and LDA analysis, the contribution rates of the first and second main components of Rhuschinensis honey from different regions were 99.90% and 87.05%, respectively. Loadings analysis found that the odor differences were mainly from inorganic sulfides, nitrogen oxides, organic sulfides, alcohols, ethers, aldehydes, ketones, etc. The sum of contribution rates of the first and second principal components was 99.35% in electronic tongue PCA analysis. According to the dispersion degree of radar map, there were significant differences in sour, sweet and bitter taste of Rhuschinensis honey in different regions. Both the electronic nose and the electronic tongue technology can distinguish Rhuschinensis honey from different origin, which can be used in the identification analysis of honey in the future.