Jinhua ham grading and identifying method based on electronic nose technology
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A technology of Jinhua ham and electronic nose, which is applied in the field of identification of Jinhua ham and cured meat, achieves the effects of simple operation, accurate identification results, and easy popularization and application
Inactive Publication Date: 2012-09-26
ZHEJIANG UNIV +2
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[0007] At present, there is no report on the application of electronic nose technology in the grading and identification of Jinhua ham
Method used
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Embodiment 1
[0046] Example 1: Identification of different grades of Jinhua ham
[0047] (1) Cut extra-grade, first-class and second-class Jinhua ham into small pieces of 2 mm×2 mm×2 mm, put them in a clean 150mL beaker, and quickly seal the mouth of the cup with plastic wrap. Incubate at 30°C for 30 min. Weigh 10g of each sample, and do 10 parallel experiments for each level.
[0048] (2) After the electronic nose was initialized for 30 min, the injection needle was inserted into the beaker through the plastic wrap to absorb the headspace gas. Set the adsorption time to 80s and the cleaning time to 60s.
[0049] (3) Collect the data collected by the sensor array, and use Unscrambler software and WinMuste software to perform principal component analysis (PCA, Figure 4 ), linear discriminant analysis (LDA, Figure 5 ) and partial least squares analysis (PLS, Figure 6 ).
[0050] For PCA and LDA, each level selects 30 values between 78s-80s in the plateauing period as the pattern ...
Embodiment 2
[0056] Embodiment 2: the identification of Jinhua ham and cured meat
[0057] (1) Cut Jinhua ham and bacon into small pieces of 2mm×2mm×2 mm, place them in clean 150mL beakers, and quickly seal the mouth of the cups with plastic wrap. Incubate at 30°C for 30 min. Weigh 10g of each sample, and do 4 parallel experiments for each level of ham and bacon.
[0058] (2) After the electronic nose was initialized for 30 min, the injection needle was inserted into the beaker through the plastic wrap to absorb the headspace gas. Set the adsorption time to 80s and the cleaning time to 60s.
[0059] (3) Principal component analysis (PCA, Figure 7 ) and linear discriminant analysis (LDA, Figure 8 ).
[0060] For PCA and LDA, each level selects 30 values between 78s-80s in the plateauing period as the pattern recognition data for analysis, from Figure 7 and Figure 8 It can be seen that Jinhua ham and bacon of various grades are well distributed in different areas, indicating tha...
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Abstract
The invention discloses a Jinhua ham grading and identifying method based on an electronic nose technology. The method comprises the following steps of: putting standard samples into a sealed container, and sealing the standard samples in a thermostat at the temperature of 30 degrees for 30 minutes, wherein special grade, first grade and second grade Jinhua hams which are identified by a sensing method according to national recommended standard of GB / T19088-2008 original producing area products of Jinhua hams are taken as standard samples; pumping headspace gas into an electronic nose through a sampling channel, adsorbing a certain amount of volatile substances by a sensor so as to change the conductivity, acquiring signals by a data acquisition system, and storing the signals in a computer; and performing principal component analysis, linear discriminant analysis and partial least square analysis on the acquired data by using Unscrambler software, an WinMuster software and the like, establishing discriminant models of the hams in various grades, and predicting the samples to be tested by using the models. The method provided by the invention is convenient to operate and accurate and objective in result, and the traditional sensory grading can be replaced..
Description
technical field [0001] The present invention relates to a Jinhua ham of different grades, and a method for identifying Jinhua ham and cured meat, more specifically, relates to a Jinhua ham of different grades based on electronic nose technology, and a method for identifying Jinhua ham and cured meat. Background technique [0002] Jinhua ham is the most famous specialty in some areas of Jinhua City and Quzhou City, Zhejiang Province. It has a long history and unique flavor. It is known as "Zhejiang Three Treasures" together with Longjing Tea and Shaoxing Wine. Jinhua ham began in the Tang Dynasty and has a history of more than 1,200 years. It was listed as a tribute in the Qing Dynasty and is the essence of Chinese cured meat products. This kind of ham has bright yellow skin, looks like a pipa, has ruddy flesh, rich aroma, rich nutrition, and is delicious. At present, there are more than 100 ham production enterprises in Jinhua City alone, with an annual output of 3 to 4 mil...
Claims
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