电子鼻快速检测煎炸油品质.PDF

236 2013, Vol.34, No.08 1 1,2,* 1,2 1,2 3 (1. 100048 2. 100048 3. 200333) PEN3 1806h (PCA)(LDA) LDAPCA (Loadings) S1S2S3S5S6S7S8S9 Fast Detection of Fried Oil Quality by Electronic Nose 1 1,2,* 1,2 1,2 3 LI Jing WANG Cheng-tao LIU Guo-rong ZHAO Lei YANG Pei-qiang (1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China 2. , Beijing Technology and Business University, Beijing Key Laboratory of Flavor Chemistry Beijing 100048, China 3. Shanghai Niumag Corporation, Shanghai 200333, China) Abstract An electronic nose (PEN3) was used to characterize the dynamic change of volatile components during the frying process of soybean salad oil without objects in oil bath at 180 . Volatile components produced by soybean oil were monitored dynamically and analyzed every 6 h. Results showed that volatile components such as aromatic benzenes, nitrogen oxides, amines, alkanes, H2S and ethanol revealed an obvious increase with the prolonged frying time. In addition, nitrogen oxides, amines, alkanes, H2S and ethanol were the major factors for the deterioration of oil. Data analysis was conducted by using principal component analysis (PCA) and linear discrimination analysis (LDA). LDA was more effective than PCA to distinguish the oil with various frying time. Loading analysis was used to analyze the contribution and correlation of different sensors to the first and second principal components. The sensors Sl, S2, S3, S5, S6, S7, S8 and S9 could be us