基于电子鼻的海捕与养殖海鲈鱼鉴别技术研究
目的 采用电子鼻技术进行海捕与养殖海鲈鱼的鉴别研究。方法 采用电子鼻对海捕和养殖海鲈鱼(Lateolabrax japonicus)的背肉、腹肉、鱼鳃和鱼皮4个部位的气味信息进行提取, 采集了冰鲜(0 ℃)、水煮(100 ℃)和烘烤(180 ℃)处理后4个部位气味指纹的变化, 通过主成分分析和雷达图表征区分海捕与养殖海鲈鱼。结果 对于冰鲜样品, 电子鼻不仅能区分出海捕和养殖的海鲈鱼, 还能有效地区分出海鲈鱼的不同部位。对于水煮样品, 电子鼻能根据背肉和腹肉的气味特征, 区分海鲈鱼样品来自海捕还是养殖。对于烘烤样品, 电子鼻仅能区分出样品的部位。随着处理温度的不断提高, 海捕和养殖海鲈鱼的气味差别逐渐消失, 背肉和腹肉能较稳定地反应两者之间的差别, 可作为电子鼻鉴别的靶点。结论 与传统感官评价相比, 电子鼻在海捕与养殖海鲈鱼鉴别的准确度和区分效率上更具有显著优势。
Objective To investigate and distinguish the wild-captured and cultured Lateolabrax japonicus effectively by electronic nose. Methods The flavor in the back, belly, gill and skin of wild-captured and cultured Lateolabrax japonicus were extracted by electronic nose. The odor fingerprints of 4 parts after fresh (0 ℃), boiling (100 ℃) and baking (180 ℃) treatment were collected, and a method for identification of the wild-captured and cultured Lateolabrax japonicus was established through principal component analysis (PCA) and radar map. Results For the fresh Lateolabrax japonicus, both wild-captured and cultured Lateolabrax japonicas could be identified, and different parts of Lateolabrax japonicas also could be identified. For boiled samples, the electronic nose could identify the wild-captured and cultured Lateolabrax japonicus based on odor characteristics of back and belly. For the baked samples, the electronic nose could identify the different parts only. The odor of wild-captured and cultured Lateolabrax japonicus disappeared gradually with the increase of temperature. The bake and belly could indicate the difference of wild-captured and cultured Lateolabrax japonicus, which could be used for the targets of the wild-captured and cultured Lateolabrax japonicus by electronic nose. Conclusion Compared with conventional sensory evaluation, the electronic nose has more obvious advantages in accuracy and efficiency for identification of wild-captured and cultured Lateolabrax japonicus.
标题：基于电子鼻的海捕与养殖海鲈鱼鉴别技术研究
英文标题：Identification of wild and cultured Lateolabrax japonicus by electronic nose
作者：
马玉洁 中国水产科学研究院黄海水产研究所
李智慧 中国水产科学研究院黄海水产研究所；青岛农业大学食品科学与工程学院
周德庆 中国水产科学研究院黄海水产研究所
张道旭 蓬莱京鲁渔业有限公司
牟伟丽 蓬莱京鲁渔业有限公司
赵峰 中国水产科学研究院黄海水产研究所
中文关键词:电子鼻,海鲈鱼,主成分分析,感官评价,海捕,养殖,
英文关键词:electronic nose,Lateolabrax japonicas,principal component analysis,sensory evaluation,wild-capture,culture,
发表日期：2016-11-15
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