基于电子舌技术的不同产地枸杞子鉴别研究

目的?研究不同产地枸杞子“味”的不同，以此建立起不同产地枸杞子的判别模型。方法?采集宁夏、内蒙古、青海、甘肃不同产地枸杞子药材，选取16名味觉良好的成员对各样品进行感官评价，再利用电子舌对样品进行检测，得到7根传感器（AHS、PKS、CTS、NMS、CPS、ANS、SCS）响应值，并分析两者的相关性。通过主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）、正交偏最小二乘判别分析（OPLS-DA）对4个产地枸杞子的响应值进行处理和分析，同时建立起能够区分4个产地枸杞子的Fisher判别模型。结果?通过相关性分析显示人工感官评价的酸、咸、鲜、甜、苦与5根传感器AHS、CTS、NMS、ANS、SCS具有不同程度的相关关系（r＞0.6，P＜0.01），说明电子舌技术能够代替人工口尝对枸杞子进行滋味评价；通过PCA可以区分甘肃及内蒙古产枸杞子，但对青海及宁夏产枸杞子不能进行有效区分；通过PLS-DA分析及对青海和宁夏产枸杞子进行OPLS-DA分析则可区分4个产地枸杞子；通过Fisher判别分析可以建立不同产地枸杞子的判别模型，并进行验证，正确率达到100%。结论?电子舌技术能够代替人工口尝对枸杞子的酸、苦、咸、甜、鲜进行评价，并结合多元统计分析能够为不同产地枸杞子的区分提供一种快速、便捷的技术手段。 

Application of Electronic Tongue in Identification of Goji from Different Production Regions

OBJECTIVE?To study the taste of goji from different producing regions and establish a taste discrimination model. METHODS?Samples of goji were collected from Ningxia， Inner Mongolia， Qinghai and Gansu. Five sensory attributes (sour， salty， fresh， sweet， and bitter) were evaluated by artificial tasting， and the response values of 7 sensors (AHS， ANS， PKS， CTS， NMS， CPS， SCS) representing the taste of pieces were detected by electronic tongue. The correlation between sensory evaluation and response values of the electronic tongue were analyzed. Principal component analysis (PCA)， partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) were used to process and analyze the response values of the four producing areas， and a Fisher discriminant model was established to distinguish four producing areas.RESULTS?Correlation analysis showed that the sensory evaluation of sour， salty， fresh， sweet， bitter and AHS， CTS， NMS， ANS， SCS sensors had different degrees of correlation (r＞0.6， P＜0.01). This indicated that the electronic tongue technology could be used as an alternative of artificial taste; Goji from Gansu and Inner Mongolia could be distinguished by PCA; Goji from four regions could be distinguished by PLS-DA and OPLS-DA of goji from Qinghai and Ningxia; The Fisher discriminant model for goji which from different producing regions was established， and it could effectively discriminate them with a recognition rate of 100%. CONCLUSION?Electronic tongue technology can replace artificial taste to evaluate the sour， bitter， salty， sweet and fresh of goji， and provide a fast and convenient technical means for the differentiation of goji from different regions with multivariate statistical analysis.