基于电子鼻技术的不同辐照方式后农产品特征风味分析

Analysis of characteristics flavors of agricultural products under different irradiation methods based on electronic nose technology

中文关键词:  电子鼻  主成分分析  农产品  辐照  特征气味

英文关键词:electronic nose  principal component analysis  agricultural products  irradiation  characteristic flavor

中文摘要:

      目的 利用电子鼻检测技术, 研究农产品经不同方式辐照后特征风味的变化。方法 采用电子束和60Co γ-射线对红枣、核桃和可可粉进行辐照处理, 应用电子鼻对辐照后样品气味进行检测, 通过传感器响应值和主成分分析(principal components analysis, PCA)探索农产品特征气味的变化规律。结果 辐照对3种农产品特征气味变化主要集中在传感器响应值较高的硫化物、甲基类、醇类、醛酮类和氮氧化合物。核桃的特征气味响应值最高的硫化物对辐照最为敏感, 红枣次之, 可可粉相对不敏感。不同辐照剂量下, 采用电子束辐照处理的红枣, 传感器W5S、W1S、W1W、W2S、W2W的响应值无显著差异(P>0.05), 而用60Co γ-射线辐照, 除了W2S以外, 其他传感器的响应值都存在显著性差异(P<0.05)。不同辐照剂量处理的核桃，除了W2S以外，其余传感器的响应值与红枣结果一致; 在相同辐照剂量下, 采用电子束辐照处理与60Co γ-射线辐照的可可粉, 除了W2S和W5S以外, 其他传感器的响应值都无明显差异(P>0.05)。结论 辐照方式及辐照剂量直接影响着农产品特征气味, 为了保证产品的初始风味, 以控制虫害为目的时, 可以采用电子束或60Co γ-射线辐照红枣和核桃, 剂量不超过1 kGy, 而以杀菌为目的时, 建议采用电子束辐照, 剂量不超过4 kGy; 可可粉采用电子束和60Co γ-射线辐照均可, 剂量最好不超过7 kGy。

英文摘要:

      Objective To study the change of characteristic flavors of agricultural products irradiated by different ways by electronic nose technology. Methods Jujube, walnut and cocoa powder were irradiated by electron beam and 60Co γ-ray. The flavor of the irradiated sample was detected by the electronic nose, variation regularity of characteristic odour of agricultural productst was explored by the sensor response value and principal components analysis (PCA). Results The changes of characteristic flavors of the 3 kinds of agricultural products by irradiation were mainly concentrated in the sulfides, methyls, alcohols, aldehydes and ketones, and nitrogen oxides with higher sensor response values. The sulfide with the highest characteristic flavor response value of walnut was the most sensitive to irradiation, followed by jujube, and cocoa powder was relatively insensitive. Under different irradiation doses, the response values of W5S, W1S, W1W, W2S and W2W sensors of jujube irradiated by electron beam had no significant difference (P>0.05), but except for W2S, the response values of other sensors irradiated by 60Co γ-ray were significantly different (P<0.05). For walnuts treated with different irradiation doses, except W2S, the response values of other sensors were consistent with the results of jujube. Under the same irradiation dose, there was no significant difference in the response values of other sensors except for W2S and W5S for cocoa powder irradiated by electron beam irradiation and 60Co γ-ray irradiation (P>0.05). Conclusion Irradiation mode and dose directly affect the characteristic flavor of agricultural products. In order to ensure the original flavor of the product, electron beam or 60Co γ-ray can be used to irradiate jujube and walnuts for the purpose of insect pest control, and the dose should not exceed 1 kGy. For the purpose of sterilization, electron beam irradiation is recommended, and the dose is not more than 4 kGy. Cocoa powder can be irradiated by electron beam or 60Co γ-ray, and the dose should not exceed 7 kGy.