| 四川汉源地区青花椒和红花椒的气味指纹图谱分析 |
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| 引用本文： | 阎红,辛松林,彭德川.四川汉源地区青花椒和红花椒的气味指纹图谱分析[J].中国调味品,2010,35(4). |
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| 作者姓名： | 阎红 辛松林 彭德川 |
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| 作者单位： | 四川烹饪高等专科学校,成都,610072 |
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| 基金项目： | 四川省教育厅基金项目 |
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| 摘 要： | 利用气味指纹分析技术(电子鼻)对四川汉源地区所产的青花椒和红花椒种进行了检测,运用主成分分析(PCA)和判别因子分析(DFA)方法进行分析,二者之间的气味存在明显的差异,与感官分析得出的结论一致。
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| 关 键 词： | 电子鼻 指纹图谱 花椒 分析 检测 |
Fingerprint analysis of the volatile chemical constituents in zanthoxylum schinifolium sieb.et zucc and zanthorylum bungeanum of Sichuan Hanyuan |
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| YAN Hong,XIN Song-lin,PENG De-chuan.Fingerprint analysis of the volatile chemical constituents in zanthoxylum schinifolium sieb.et zucc and zanthorylum bungeanum of Sichuan Hanyuan[J].China Condiment,2010,35(4). |
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| Authors: | YAN Hong XIN Song-lin PENG De-chuan |
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| Affiliation: | YAN Hong,XIN Song-lin,PENG De-chuan(Sichuan Higher Institute of Cuisine,Chengdu 610072,China) |
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| Abstract: | Detecting the zanthoxylum schinifolium sieb.et zucc and zanthorylum bungeanum of sichuan Hanyuan in use of fingerprint (electronic nose),analysis the result with the method of PCA and DFA.The result shows that,there is an obvious difference between them,the conclusion is consistent as Sensory analysis. |
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| Keywords: | electronic nose fingerprint zanthoxylum bungeanum analysis detection |
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