Determination of Ginseng with Different Ages Using a Taste-Sensing System
- 上传人: 上海科学仪器有限公司 |大小:759.62KB|浏览:1821次|时间:1970-01-01
- 文档简介
- 您可能感兴趣的资料
-
Analysis of Starches by Gel Permeation Chromatography
-
Using AAA for protein identification
-
Using stable IRMS in food authenticantion and tracea
-
Study of Protein Hydrodynamics with Light Scatter-in
-
Enhancement of Oxygen Mass Transfer Using Functional
-
Bacterial quorum sensing and cell surface electrokin
-
standard test method for determination of total sulf
-
Determination of FAME and Esters
-
Determination of Free and Total Glycerine
-
Sensitive quantitative determination of oxymatrine a
Inthemedicinalherbmarket,adulterationofginsengatdifferentagesiscommonlyobserved,whichharmsthehealthofconsumers.Changesinthetastepropertiesofginsengatdifferentageswereinvestigatedusinganintelligenttaste-sensingsystemwithartificiallipid-basedmembranesensorsandanultravioletspectrophotometer.Itwasfoundthattheginsenosidecontentincreasedlinearlywithincreasingage,withthedeterminationcoefficient(R2)reaching0.951.Resultsfromthetaste-sensingsystemprovidedrichinformationforthetestedginsengsamples.Theradarcurveoftastevalueindicatedthatginsengsamplesofdifferentagesshowedvarioustastecharacteristicsandsomecertaintendencies.Alinearcorrelationwasestablishedbetweenginsengageandthetastevaluesofsourness,saltiness,andumami,withthedeterminationcoefficients(R2)being0.941,0.943,and0.974respectively.Tastedatawereanalyzedusingprincipalcomponentanalysis(PCA)anddiscriminantfunctionanalysis(DFA).AdifferencewasobtainedamonggroupswiththefirsttwoPCsreaching92.25%.WhileinDFAasignificantdifferencewasobservedwiththefirsttwofunctionscoresreaching99.4%.Fromtheviewpointofsensorresponse,theresponsesoftheumamisensorAAE,saltinesssensorCTO,andsournesssensorCAOincreasedoverthefirst30s,whilethoseofthebitternesssensorCOOandastringencysensorAE1decreasedandremainedatmaximuminthenegativevaluecontinuously,whichprovidedadditionalinformationforthedeterminationofginsengsamplesatdifferentages.Onthebasisofintegratedandspecialtasteinformation,theginsenggrowingyearmightbeidentifiedfromthetasteevaluationangles.Aflowchartforfurtherresearchonthetastefeatureswassuggested.Thisstudyintimatedpossibleindexesfordeterminingadulterationofginsengatdifferentagesbyusinganintelligenttaste-sensingsystem.
标签: