山核桃氧化过程中品质指标变化的电子鼻快速检测
|
摘要
为了研究山核桃氧化过程中的品质变化规律,试验采用电子鼻获取不同氧化阶段的山核桃的挥发性氧化产物信息,运用主成分分析(principal component analysis,PCA)、线性判别分析(linear discriminant analysis,LDA)、聚类分析(cluster analysis,CA)及理化指标分析区分不同氧化阶段的山核桃样品品质变化,并通过主成分回归法(principle component regression,PCR)建立过氧化值、酸价、茴香胺值、总过氧化值的预测模型。结果表明:随着氧化时间的延长,过氧化值、酸价、茴香胺值、总过氧化值等指标显著(P<0.05)增加,电子鼻传感器的响应强度逐渐增大。通过PCA、CA、LDA及理化指标分析均能较好地区分不同氧化阶段的山核桃的氧化程度。采用主成分回归法(PCR)建立过氧化值、酸价、茴香胺值、总过氧化值等理化指标的预测模型,决定系数(R2)分别为0.968、0.975、0.985、0.980。结果证明不同氧化阶段的山核桃的过氧化值,酸价,茴香胺值和总过氧化值的PCR模型验证的相对误差小于16%,预测效果较好。研究结果为山核桃氧化过程中的快速检测提供技术参考。
As one of the most popular nuts produced in China, hickory contains large amounts of protein and a variety of unsaturated fatty acids required for human body. However, hickory is prone to rancidity because of the influence of environmental factors such as light, oxygen, and moisture. Therefore, the detection of hickory quality has a certain practical significance. The oxidation of hickory is often accompanied by changes in odor. As a bionic electronic system, E-nose is pretty suitable for hickory quality detection through the analysis of sample volatile compounds' odor fingerprint information. In order to achieve the rapid detection of hickory oxidation quality with electronic nose, the volatile components and quality of hickory were studied by the experiment of accelerating the oxidation. The changes of volatile compounds in the process of oxidation of hickory were determined with electronic nose, and the relative physical-chemical indices such as peroxide value, acid value, anisidine value and total peroxide value were measured every 5 days. The oxidation degree of hickory samples with different oxidation time could be distinguished through principal component analysis(PCA), linear discriminant analysis(LDA), cluster analysis(CA) and physical-chemical index analysis. The principal component regression(PCR) was used to establish the forecast model of the peroxide value, acid value, anisidine value and total peroxide value. The results showed that the response values of T30/1, P10/1, P10/2, P40/1, T70/2, PA/2 were the largest among the 12 sensors. Each sensor's response signal value was enhanced with the increasing of the oxidation time and stabilized at the end of oxidation. The response of the electronic nose sensors increased obviously with the increasing of peroxide value during the oxidation process. The degree of oxidation of hickory in different oxidation stages could be well distinguished by analysis of PCA, CA, LDA and physical-chemical indices, based on which the oxidation process of hickory could be divided into 3 stages. The oxidation process of hickory could be explained by the theory of lipid automatic oxidation. The linear simulation equation was established by using the PCR to predict the peroxide value, acid value, anisidine value, and total peroxide value, and the R2 value was 0.968, 0.975, 0.985 and 0.980 respectively. The results showed that the relative error of each model was less than 16%. The PCR model had a better prediction effect on the peroxide value, acid value, anisidine value and total peroxide value of hickory with different oxidation time. The results show that it is feasible to use the electronic nose system to detect volatile components and quality of hickory with different oxidation time, which provides the new methods and ways for the rapid detection of hickory storage quality.
As one of the most popular nuts produced in China, hickory contains large amounts of protein and a variety of unsaturated fatty acids required for human body. However, hickory is prone to rancidity because of the influence of environmental factors such as light, oxygen, and moisture. Therefore, the detection of hickory quality has a certain practical significance. The oxidation of hickory is often accompanied by changes in odor. As a bionic electronic system, E-nose is pretty suitable for hickory quality detection through the analysis of sample volatile compounds' odor fingerprint information. In order to achieve the rapid detection of hickory oxidation quality with electronic nose, the volatile components and quality of hickory were studied by the experiment of accelerating the oxidation. The changes of volatile compounds in the process of oxidation of hickory were determined with electronic nose, and the relative physical-chemical indices such as peroxide value, acid value, anisidine value and total peroxide value were measured every 5 days. The oxidation degree of hickory samples with different oxidation time could be distinguished through principal component analysis(PCA), linear discriminant analysis(LDA), cluster analysis(CA) and physical-chemical index analysis. The principal component regression(PCR) was used to establish the forecast model of the peroxide value, acid value, anisidine value and total peroxide value. The results showed that the response values of T30/1, P10/1, P10/2, P40/1, T70/2, PA/2 were the largest among the 12 sensors. Each sensor's response signal value was enhanced with the increasing of the oxidation time and stabilized at the end of oxidation. The response of the electronic nose sensors increased obviously with the increasing of peroxide value during the oxidation process. The degree of oxidation of hickory in different oxidation stages could be well distinguished by analysis of PCA, CA, LDA and physical-chemical indices, based on which the oxidation process of hickory could be divided into 3 stages. The oxidation process of hickory could be explained by the theory of lipid automatic oxidation. The linear simulation equation was established by using the PCR to predict the peroxide value, acid value, anisidine value, and total peroxide value, and the R2 value was 0.968, 0.975, 0.985 and 0.980 respectively. The results showed that the relative error of each model was less than 16%. The PCR model had a better prediction effect on the peroxide value, acid value, anisidine value and total peroxide value of hickory with different oxidation time. The results show that it is feasible to use the electronic nose system to detect volatile components and quality of hickory with different oxidation time, which provides the new methods and ways for the rapid detection of hickory storage quality.
引文
[1]章亭洲.山核桃的营养、生物学特性及开发利用现状[J].食品与发酵工业,2006,32(4):90-93.
[2]张鹏,钟海雁,姚小华,等.四种山核桃种仁含油率及脂肪酸组成比较分析[J].江西农业大学学报,2012,34(3):499-504.Zhang Peng,Zhong Haiyan,Yao Xiaohua,et al.Oil yield and fatty acid composition of nuts of four species in carya family[J].Acta Agriculturae Universitatis Jiangxiensis,2012,34(3):499-504.(in Chinese with English abstract)
[3]朱德泉,曹成茂,丁正耀,等.山核桃坚果热风干燥特性及其工艺参数优化[J].农业工程学报,2011,27(7):364-369.Zhu Dequan,Cao Chengmao,Ding Zhengyao,et al.Hot-air drying characteristics and technical parameters optimization of kernel hickory(Carya cathayensis Sarg.)[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2011,27(7):364-369.(in Chinese with English abstract)
[4]路洪艳,李莉,罗自生.纳米Ti O2改性低密度聚乙烯包装保持山核桃贮藏品质[J].农业工程学报,2017,33(3):288-293.Lu Hongyan,Li Li,Luo Zisheng.Nano-Ti O2 modified low-density polyethylene packaging preserving storage quality of Chinese hickory(Carya cathayensis Sarg.)[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(3):288-293.(in Chinese with English abstract)
[5]丛玲美,姚小华,费学谦,等.长期贮藏对茶油酸值和过氧化值的影响[J].林业科学研究,2007,20(2):246-250.Cong Ling-mei,Yao Xiaohua,Fei Xueqian,et al.Effect of long-term storage on acid value and peroxide Value of oil-tea camellia seed oil[J].Forest Research,2007,20(2):246-250.(in Chinese with English abstract)
[6]王军,王栋,罗庆松,等.不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型[J].农业工程学报,2017,33(1):367-373.Wang Jun,Wang Dong,Luo Qingsong,et al.Lipid oxidation and color degradation kinetics under different storage conditions of pollen[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(1):367-373.(in Chinese with English abstract)
[7]Mexis S F,Badeka A V,Riganakos K A,et al.Effect of packaging and storage conditions on quality of shelled walnuts[J].Food Control,2009,20(8):743-751.
[8]葛林梅,郜海燕,穆宏磊,等.山核桃加工过程脂肪酸氧化及抗氧化能力变化研究[J].中国粮油学报,2014,29(1):61-65.Ge Linmei,Gao Haiyan,Mu Honglei,et al.The effect of processing on fatty acid oxidation and antioxidant ability of walnut(Carya cathayensis Sarg.)[J].Journal of the Chinese Cereals and Oils Association,2014,29(1):61-65.(in Chinese with English abstract)
[9]陶菲,郜海燕,陈杭君,等.不同包装对山核桃脂肪氧化的影响[J].农业工程学报,2008,24(9):303-305.Tao Fei,Gao Haiyan,Chen Hangjun,et al.Effect of different types of packaging on lipid oxidation of walnut(Carya cathayensis Sarg.)during storage[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2008,24(9):303-305.(in Chinese with English abstract)
[10]郝利平,杨剑婷.贮藏因素对核桃脂肪酶活性与油脂酸价的影响[J].农业工程学报,2005,21(5):170-172.Hao Liping,Yang Jianting.Effects of different storage methods on lipase activity and the acid value of oil in walnut.[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2005,21(5):170-172.(in Chinese with English abstract)
[11]徐克明,王俊,邓凡霏,等.用于山核桃陈化时间检测的电子鼻传感器阵列优化[J].农业工程学报,2017,33(3):281-287.Xu keming,Wangjun,Deng Fanfei,et al.Optimization of sensor array of electronic nose for aging time detection of pecan[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(3):281-287.(in Chinese with English abstract)
[12]Aparicio R,Rocha S M,Delgadillo I,et al.Detection of rancid defect in virgin olive oil by the electronic nose[J].Journal of Agricultural&Food Chemistry,2000,48(3):853-860.
[13]Escuderos M E,García M,Jiménez A,et al.Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors[J].Food Chemistry,2013,136(3/4):1154-1159.
[14]Mart??N Y G,Oliveros M C C,Pavón J L P,et al.Electronic nose based on metal oxide semiconductor sensors and pattern recognition techniques:characterisation of vegetable oils[J].Analytica Chimica Acta,2001,449(1/2):69-80.p://www.tcsae.org)2017年
[15]Pacioni G,Cerretani L,Procida G,et al.Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose[J].Food Chemistry,2014,146(7):30-5.
[16]潘磊庆,唐琳,詹歌,等.电子鼻对芝麻油掺假的检测[J].食品科学,2010,31(20):318-321.Pan Leiqing,Tang Lin,Zhan Ge,et al.Detection of Adulteration in sesame oil using electronic nose[J].Food Science,2010,31(20):318-321.(in Chinese with English abstract)
[17]Nurjuliana M,Che M Y,Mat H D,et al.Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer[J].Meat Science,2011,88(4):638-644.
[18]Mildner-Szkudlarz S,JeleńH H,Zawirska-Wojtasiak R.The use of electronic and human nose for monitoring rapeseed oil autoxidation[J].European Journal of Lipid Science&Technology,2008,110(1):61-72.
[19]沈飞,刘鹏,蒋雪松,等.基于电子鼻的花生有害霉菌种类识别及侵染程度定量检测[J].农业工程学报,2016,32(24):297-302.Shen Fei,Liu Peng,Jiang Xuesong,et al.Recognition of harmful fungal species and quantitative detection of fungal contamination in peanuts based on electronic nose technology[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(24):297-302.(in Chinese with English abstract)
[20]钱奕,卢立新.膜包装菜籽油光照加速试验的氧化指标研究[J].包装工程,2012(7):13-16.Qian Yi,Lu Lixin.Study of oxidation index of film packaged rapeseed oil after accelerated light[J].Packging Engineering,2012(7):13-16.(in Chinese with English abstract)
[21]陶菲,郜海燕,葛林梅,等.加工工艺对山核桃脂肪氧化的影响[J].中国食品学报,2008,8(1):99-102.Tao Fei,Gao Haiyan,Ge Linmei,et al.The effect of process technology on lipoxygenation of walnut(carya cathayensis sarg.)[J].Journal of Chinese Institute of Food Science and Technology,2008,8(1):99-102.(in Chinese with English abstract)
[22]上海市卫生防疫站、天津市卫生防疫站、安徽省卫生防疫站、陕西省卫生防疫站、辽宁省卫生防疫站、湖南省卫生防疫站、卫生部食品卫生监督检验所.GB/T5009.37-2003食用植物油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[23]国家粮食局科学研究院、杭州市质量技术监督检测院、郑州远洋油脂工程技术有限公司、郑州良远科技股份有限公司.GBT24304-2009动植物油脂茴香胺值的测定[S].北京:中国标准出版社,2009.
[24]Akoh C C.Food Lipids:Chemistry Nutrition&Biotechnology,Chapter 19 Methods for measuring oxidative rancidity in fats and oils[M].Boca Raton:Taylor&Francis,2017.
[25]Mu H,Gao H,Chen H,et al.A nanosised oxygen scavenger:Preparation and antioxidant application to roasted sunflower seeds and walnuts[J].Food Chemistry,2013,136(1):245-250.
[26]文刚,盛灿梅.食用植物油中酸价测定的不确定度评定[J].食品与机械,2006,20(3):174-176.Wen Gang,Sheng Canmei.Evaluate uncertainty in measurement of acid value of edible oil[J].Food&Machinery,2006,20(3):174-176.(in Chinese with English abstract)
[27]栾霞,祖丽亚,樊铁.食用油脂中p-茴香胺值的测定[J].中国油脂,2006,31(11):38-40.Luan Xia,Zu Liya,Fan Tie.Determination of p-anisidine value for edible oils and fats[J].China Oils and Fats,2006,31(11):38-40(in Chinese with English abstract)
[28]叶蔺霜.电子鼻技术在花生品质中的初步应用研究[D].杭州:浙江大学,2012.Ye Linshuang.The Study on the Application of Electronic Nose in the Peanut Quality Detection[D].Hangzhou:Zhejiang University,2012.(in Chinese with English abstract)
[29]唐晓伟,张万清,耿利华,等.电子鼻评价甜瓜成熟度及风味的研究[J].中国农学通报,2010,26(21):75-80.Tang Xiaowei,Zhang Wanqing,Geng Lihua,et al.Evaluation of the maturity and flavor of melons using an electronic nose[J].Chinese Agricultural Science Bulletin,2010,26(21):75-80.(in Chinese with English abstract)
[30]邹慧琴,刘勇,林辉,等.电子鼻技术及应用研究进展[J].传感器世界,2011,17(11):6-11.Zou Huiqin,Liu Yong,Lin Hui,et al.A technology review about recent advances in electronic noses and their applications[J].Sensor World,2011,17(11):6-11.(in Chinese with English abstract)
[31]曹学仁,詹浩宇,周益林,等.电子鼻技术在快速检测小麦矮腥黑穗病菌中的应用[J].生物安全学报,2011,20(2):171-174.Cao Xueren,Zhan Haoyu,Zhou Yilin,et al.Rapid detection of Tilletia controversa Kühn in wheat grain by electronic nose[J].Journal of Biosafety,2011,20(2):171-174.(in Chinese with English abstract)
[32]王晓慧.线性判别分析与主成分分析及其相关研究评述[J].中山大学研究生学刊(自然科学与医学版),2007,28(4):50-61.Wang Xiaohui.A summary of LDA,PCA and relative work[J].Journal of The Graduates Sun Yat-sen Unniversity(Natural Sciences&Medicine),2007,28(4):50-61.(in Chinese with English abstract)
[33]Huang J Y,Guo X P,Qiu Y B,et al.Cluster and discriminant analysis of electrochemical noise data[J].Electrochimica Acta,2007,53(2):680-687.
[34]李靖,王成涛,刘国荣,等.电子鼻快速检测煎炸油品质[J].食品科学,2013,34(8):236-239.Li Jing,Wang Chengtao,Liu Guorong,et al.Fast detection of fried oil quality by electronic nose[J].Food Science,2013,34(8):236-239.(in Chinese with English abstract)
[35]陈娜,陈小娥,方旭波,等.基于电子鼻分析鱼油储藏过程中酸败程度的研究[J].中国粮油学报,2016,31(10):125-130.Chen Na,Chen Xiaoe,Fang Xubo,et al.Analysis of degree of rancidityof fish oil during storage by using electronic nose[J].Journal of the Chinese Cereals and Oils Association,2016,31(10):125-130.(in Chinese with English abstract)
[36]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284.Li Chunhuan,Wang Xiaoqin,Zeng Qiumei.Research progress of the process and mechanism,determination and influential factors of vegetable lipid oxidation[J].Food and Fermentation industries,2016,42(9):277-284.(in Chinese with English abstract)
[2]张鹏,钟海雁,姚小华,等.四种山核桃种仁含油率及脂肪酸组成比较分析[J].江西农业大学学报,2012,34(3):499-504.Zhang Peng,Zhong Haiyan,Yao Xiaohua,et al.Oil yield and fatty acid composition of nuts of four species in carya family[J].Acta Agriculturae Universitatis Jiangxiensis,2012,34(3):499-504.(in Chinese with English abstract)
[3]朱德泉,曹成茂,丁正耀,等.山核桃坚果热风干燥特性及其工艺参数优化[J].农业工程学报,2011,27(7):364-369.Zhu Dequan,Cao Chengmao,Ding Zhengyao,et al.Hot-air drying characteristics and technical parameters optimization of kernel hickory(Carya cathayensis Sarg.)[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2011,27(7):364-369.(in Chinese with English abstract)
[4]路洪艳,李莉,罗自生.纳米Ti O2改性低密度聚乙烯包装保持山核桃贮藏品质[J].农业工程学报,2017,33(3):288-293.Lu Hongyan,Li Li,Luo Zisheng.Nano-Ti O2 modified low-density polyethylene packaging preserving storage quality of Chinese hickory(Carya cathayensis Sarg.)[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(3):288-293.(in Chinese with English abstract)
[5]丛玲美,姚小华,费学谦,等.长期贮藏对茶油酸值和过氧化值的影响[J].林业科学研究,2007,20(2):246-250.Cong Ling-mei,Yao Xiaohua,Fei Xueqian,et al.Effect of long-term storage on acid value and peroxide Value of oil-tea camellia seed oil[J].Forest Research,2007,20(2):246-250.(in Chinese with English abstract)
[6]王军,王栋,罗庆松,等.不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型[J].农业工程学报,2017,33(1):367-373.Wang Jun,Wang Dong,Luo Qingsong,et al.Lipid oxidation and color degradation kinetics under different storage conditions of pollen[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(1):367-373.(in Chinese with English abstract)
[7]Mexis S F,Badeka A V,Riganakos K A,et al.Effect of packaging and storage conditions on quality of shelled walnuts[J].Food Control,2009,20(8):743-751.
[8]葛林梅,郜海燕,穆宏磊,等.山核桃加工过程脂肪酸氧化及抗氧化能力变化研究[J].中国粮油学报,2014,29(1):61-65.Ge Linmei,Gao Haiyan,Mu Honglei,et al.The effect of processing on fatty acid oxidation and antioxidant ability of walnut(Carya cathayensis Sarg.)[J].Journal of the Chinese Cereals and Oils Association,2014,29(1):61-65.(in Chinese with English abstract)
[9]陶菲,郜海燕,陈杭君,等.不同包装对山核桃脂肪氧化的影响[J].农业工程学报,2008,24(9):303-305.Tao Fei,Gao Haiyan,Chen Hangjun,et al.Effect of different types of packaging on lipid oxidation of walnut(Carya cathayensis Sarg.)during storage[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2008,24(9):303-305.(in Chinese with English abstract)
[10]郝利平,杨剑婷.贮藏因素对核桃脂肪酶活性与油脂酸价的影响[J].农业工程学报,2005,21(5):170-172.Hao Liping,Yang Jianting.Effects of different storage methods on lipase activity and the acid value of oil in walnut.[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2005,21(5):170-172.(in Chinese with English abstract)
[11]徐克明,王俊,邓凡霏,等.用于山核桃陈化时间检测的电子鼻传感器阵列优化[J].农业工程学报,2017,33(3):281-287.Xu keming,Wangjun,Deng Fanfei,et al.Optimization of sensor array of electronic nose for aging time detection of pecan[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2017,33(3):281-287.(in Chinese with English abstract)
[12]Aparicio R,Rocha S M,Delgadillo I,et al.Detection of rancid defect in virgin olive oil by the electronic nose[J].Journal of Agricultural&Food Chemistry,2000,48(3):853-860.
[13]Escuderos M E,García M,Jiménez A,et al.Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors[J].Food Chemistry,2013,136(3/4):1154-1159.
[14]Mart??N Y G,Oliveros M C C,Pavón J L P,et al.Electronic nose based on metal oxide semiconductor sensors and pattern recognition techniques:characterisation of vegetable oils[J].Analytica Chimica Acta,2001,449(1/2):69-80.p://www.tcsae.org)2017年
[15]Pacioni G,Cerretani L,Procida G,et al.Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose[J].Food Chemistry,2014,146(7):30-5.
[16]潘磊庆,唐琳,詹歌,等.电子鼻对芝麻油掺假的检测[J].食品科学,2010,31(20):318-321.Pan Leiqing,Tang Lin,Zhan Ge,et al.Detection of Adulteration in sesame oil using electronic nose[J].Food Science,2010,31(20):318-321.(in Chinese with English abstract)
[17]Nurjuliana M,Che M Y,Mat H D,et al.Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer[J].Meat Science,2011,88(4):638-644.
[18]Mildner-Szkudlarz S,JeleńH H,Zawirska-Wojtasiak R.The use of electronic and human nose for monitoring rapeseed oil autoxidation[J].European Journal of Lipid Science&Technology,2008,110(1):61-72.
[19]沈飞,刘鹏,蒋雪松,等.基于电子鼻的花生有害霉菌种类识别及侵染程度定量检测[J].农业工程学报,2016,32(24):297-302.Shen Fei,Liu Peng,Jiang Xuesong,et al.Recognition of harmful fungal species and quantitative detection of fungal contamination in peanuts based on electronic nose technology[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(24):297-302.(in Chinese with English abstract)
[20]钱奕,卢立新.膜包装菜籽油光照加速试验的氧化指标研究[J].包装工程,2012(7):13-16.Qian Yi,Lu Lixin.Study of oxidation index of film packaged rapeseed oil after accelerated light[J].Packging Engineering,2012(7):13-16.(in Chinese with English abstract)
[21]陶菲,郜海燕,葛林梅,等.加工工艺对山核桃脂肪氧化的影响[J].中国食品学报,2008,8(1):99-102.Tao Fei,Gao Haiyan,Ge Linmei,et al.The effect of process technology on lipoxygenation of walnut(carya cathayensis sarg.)[J].Journal of Chinese Institute of Food Science and Technology,2008,8(1):99-102.(in Chinese with English abstract)
[22]上海市卫生防疫站、天津市卫生防疫站、安徽省卫生防疫站、陕西省卫生防疫站、辽宁省卫生防疫站、湖南省卫生防疫站、卫生部食品卫生监督检验所.GB/T5009.37-2003食用植物油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[23]国家粮食局科学研究院、杭州市质量技术监督检测院、郑州远洋油脂工程技术有限公司、郑州良远科技股份有限公司.GBT24304-2009动植物油脂茴香胺值的测定[S].北京:中国标准出版社,2009.
[24]Akoh C C.Food Lipids:Chemistry Nutrition&Biotechnology,Chapter 19 Methods for measuring oxidative rancidity in fats and oils[M].Boca Raton:Taylor&Francis,2017.
[25]Mu H,Gao H,Chen H,et al.A nanosised oxygen scavenger:Preparation and antioxidant application to roasted sunflower seeds and walnuts[J].Food Chemistry,2013,136(1):245-250.
[26]文刚,盛灿梅.食用植物油中酸价测定的不确定度评定[J].食品与机械,2006,20(3):174-176.Wen Gang,Sheng Canmei.Evaluate uncertainty in measurement of acid value of edible oil[J].Food&Machinery,2006,20(3):174-176.(in Chinese with English abstract)
[27]栾霞,祖丽亚,樊铁.食用油脂中p-茴香胺值的测定[J].中国油脂,2006,31(11):38-40.Luan Xia,Zu Liya,Fan Tie.Determination of p-anisidine value for edible oils and fats[J].China Oils and Fats,2006,31(11):38-40(in Chinese with English abstract)
[28]叶蔺霜.电子鼻技术在花生品质中的初步应用研究[D].杭州:浙江大学,2012.Ye Linshuang.The Study on the Application of Electronic Nose in the Peanut Quality Detection[D].Hangzhou:Zhejiang University,2012.(in Chinese with English abstract)
[29]唐晓伟,张万清,耿利华,等.电子鼻评价甜瓜成熟度及风味的研究[J].中国农学通报,2010,26(21):75-80.Tang Xiaowei,Zhang Wanqing,Geng Lihua,et al.Evaluation of the maturity and flavor of melons using an electronic nose[J].Chinese Agricultural Science Bulletin,2010,26(21):75-80.(in Chinese with English abstract)
[30]邹慧琴,刘勇,林辉,等.电子鼻技术及应用研究进展[J].传感器世界,2011,17(11):6-11.Zou Huiqin,Liu Yong,Lin Hui,et al.A technology review about recent advances in electronic noses and their applications[J].Sensor World,2011,17(11):6-11.(in Chinese with English abstract)
[31]曹学仁,詹浩宇,周益林,等.电子鼻技术在快速检测小麦矮腥黑穗病菌中的应用[J].生物安全学报,2011,20(2):171-174.Cao Xueren,Zhan Haoyu,Zhou Yilin,et al.Rapid detection of Tilletia controversa Kühn in wheat grain by electronic nose[J].Journal of Biosafety,2011,20(2):171-174.(in Chinese with English abstract)
[32]王晓慧.线性判别分析与主成分分析及其相关研究评述[J].中山大学研究生学刊(自然科学与医学版),2007,28(4):50-61.Wang Xiaohui.A summary of LDA,PCA and relative work[J].Journal of The Graduates Sun Yat-sen Unniversity(Natural Sciences&Medicine),2007,28(4):50-61.(in Chinese with English abstract)
[33]Huang J Y,Guo X P,Qiu Y B,et al.Cluster and discriminant analysis of electrochemical noise data[J].Electrochimica Acta,2007,53(2):680-687.
[34]李靖,王成涛,刘国荣,等.电子鼻快速检测煎炸油品质[J].食品科学,2013,34(8):236-239.Li Jing,Wang Chengtao,Liu Guorong,et al.Fast detection of fried oil quality by electronic nose[J].Food Science,2013,34(8):236-239.(in Chinese with English abstract)
[35]陈娜,陈小娥,方旭波,等.基于电子鼻分析鱼油储藏过程中酸败程度的研究[J].中国粮油学报,2016,31(10):125-130.Chen Na,Chen Xiaoe,Fang Xubo,et al.Analysis of degree of rancidityof fish oil during storage by using electronic nose[J].Journal of the Chinese Cereals and Oils Association,2016,31(10):125-130.(in Chinese with English abstract)
[36]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284.Li Chunhuan,Wang Xiaoqin,Zeng Qiumei.Research progress of the process and mechanism,determination and influential factors of vegetable lipid oxidation[J].Food and Fermentation industries,2016,42(9):277-284.(in Chinese with English abstract)