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投稿时间：2018-06-21
投稿时间：2018-06-21
中文摘要: 采用色度仪、电子舌、高效液相色谱仪、电子鼻和气相色谱质谱联用技术对采集自湖北省当阳市的10个鲊广椒样品品质进行初步评价。结果发现，鲊广椒样品在总酸含量、氯化钠含量、红绿度和酸味上的差异性较大，且乳酸为鲊广椒中的主要有机酸。除W6S外，其他电子鼻传感器对鲊广椒的响应值变异值均超过了30%，且醋酸、己酸乙酯、乙醇和乙酸乙酯为当阳鲊广椒中主要挥发性风味物质。由此可见，当阳地区不同农户家制作的鲊广椒品质存在较大差异。
Abstract:Product qualities of ten Zhaguangjiao samples collected from Dangyang Hubei province were studied by colorimeter，electronic tongue，high performance liquid chromatograph，electronic nose，and gas chromatography-mass spectrometer.The results showed that there were significant differences in the contents of total acid and sodium chloride，a*，and sourness，and lactic acid was majority of the organic acid in Zhaguangjiao samples.The variation values of response values of all electronic nose sensors were more than 30%except for W6S，and acetic acid，ethyl hexanoate，ethanol and ethyl acetate were major volatile components in Zhaguangjiao samples.Thus，there were significant differences of product quality among home-made Zhaguangjiao samples collected from Dangyang.
keywords: Zhaguangjiao electronic tongue electronic nose gas chromatograph-mass spectrometer quality evaluation
文章编号：201824006 中图分类号： 文献标志码：
基金项目:湖北文理学院教师科研能力培育基金（2017kypy051）
| 作者 | 单位 |
| 尚雪娇，雷炎，代凯文，梅成强，田琦，郭壮 | 1.湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所，湖北襄阳441053；2.当阳市食品药品监督管理局，湖北宜昌444100；3.当阳市产品质量检验检测中心，湖北宜昌444100 |
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