摘要
用电子鼻对不同种类的香精进行测定,旨在寻求一组最佳的测定参数。通过单因素试验对测定过程中不同影响因素进行考察,运用正交试验找出最佳测定参数。结果表明,浓度0.15%、清洗时间70s、测样时间60s、进气量350mL/min为最佳参数组合。
In order to obtain the most suitable parameters,electronic nose was applicated in identifying of different variety of flavors.We studied the different influencing factors during the process of measuring through single factor tests,and then the orthogonal experiments were used to find the most suitable parameters.The results indicated the optimal condition was： concentration 0.15 %,flush time 70 s,measurement time 60 s and chamber flow 350 mL/min.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期22-24,共3页
Food Research and Development
关键词
电子鼻
香精
测定参数
electronic nose
flavors
parameters
