电子鼻检测鸡肉新鲜度的研究

本实验用电子鼻技术检测鸡肉在不同实验条件下挥发性成分的变化，考察保存温度和时间对鸡肉挥发性成分的影响。通过对在5、15、25℃条件下保存1、2、3、4 和5d 的鸡肉样品进行电子鼻检测发现：电子鼻输出信号随采集时间的延长而增加，对输出信号与采集时间的关系进行数据分析发现电子鼻输出信号与采集时间的0.5 次方呈线性关系，可以用其斜率表示各个样品的特征值；电子鼻输出信号的特征值随鸡肉样品保存温度的升高而增加，也随保存时间的延长而增加。初步实验研究表明，在不同实验条件下，鸡肉挥发性成分发生变化，电子鼻可检测到这些变化，因此可尝试用电子鼻技术评价鸡肉新鲜度的变化。

Identification of Chicken Freshness by Electronic Nose

The electronic nose was used to investigate the change of volatile component of chicken. Electronic nose data was analyzed to evaluate the effect of storage temperature and time of sample on the change of volatile component of chicken. The chicken samples were placed in 5 ℃, 15 ℃ and 25 ℃ container respectively, for 1, 2, 3, 4 and 5 days. The results showed electronic nose data and t0.5 (t was collection time) was linear correlation, the slope was eigenvalue of the sample; The eigenvalue of the sample increased with storage temperature rising, also with storage time extending. Preliminary experiments indicated that the change of chicken volatile component can be detected by using electronic nose under different testing conditions. So the electronic nose can be attempted to assess the chicken freshness.