基于电子鼻技术的不同品质鹿茸饮片气味特征分析

目的:基于电子鼻技术对不同品质鹿茸饮片气味特征进行分析与表征。方法:采用PEN3型电子鼻系统,分析22批鹿茸样品的气味特征,以对传感器响应值为指标,进行传感器区别贡献率分析(Loadings)、主成分分析(PCA)、线性判别分析(LDA)。结果:Loadings分析表明,5个传感器对鹿茸饮片气味特征具有较好的响应,不同规格鹿茸饮片气味差异贡献率主要体现为氮氧化物类、甲烷等短链烷烃、有机硫化物、醇醚醛酮类、芳香成分、无机硫化物等成分;PCA表明不同品种与规格鹿茸饮片,其气味的差异性比较明显;LDA发现不同品种及规格鹿茸饮片(除梅花鹿白片与粉片外)样品的气味差异均较明显,表明构成气味的物质存在差异性。结论:电子鼻技术可阐明不同品质鹿茸饮片气味的物质基础;不同品质鹿茸饮片气味存在差异性可揭示鹿茸饮片气味的科学内涵并为其质量控制提供参考。

Oder Analysis of Velvet Antler Slices with Different Qualities by Electronic Nose Technology

Objective The odor characteristics of velvet antler slices with different qualities were analyzed and characterized based on the electronic nose technology.Methods A total of 22 batches of velvet antler pieces were analyzed by the PEN3 electronic nose system. The sensor responses were taken as indicators and Loadings, Principal Components Analysis(PCA), and Linear Discriminant Analysis (LDA) of the pieces were analyzed.Results According to the Loadings analysis, five sensors had a good response to the odor characteristics. The Loadings of velvet antlers with different specifications included nitric oxides, methane and other short chain alkanes, organic sulfur compounds, glycol esters, aldehydes and keteones, aromatic compositions, and inorganic sulfide compounds. According to PCA results, huge differences existed between different varieties and specifications of velvet antler slices. According to LDA results, substances making up the odor had differences as odor difference existed between different varieties and specifications of velvet antler slices except for white slices and powder slices of the sika deer.Conclusion Electronic nose technology can be applied to analyze the substances making up the odor of velvet antler slices with different qualities. Different velvet antler slices with different qualities have different odors. The research lays a foundation for revealing the connotation of odor and the quality control of velvet antler slices.