余甘子清除口臭作用的电子鼻评价方法研究
发布时间：2019-03-16 09:11
【摘要】：建立基于电子鼻技术口腔恶臭味的检测评价方法。采用电子鼻对口腔唾液不同孵育时间的恶臭味进行了测定,对测定数据进行SPSS、PCA、LDA、Loadings分析及雷达图特征性分析,获得电子鼻应用于口腔恶臭味评价的最佳检测时间、特征参数和表征传感器。进一步比较了电子鼻评价法、感官评价法和蛋白质沉淀-分光光度法三者的相关性,并采用3种方法分析了余甘子提取物对口腔唾液恶臭味气体的影响。各传感器在最大值点附近5 s区分度较好,因此作为特征提取参数。唾液孵育12 h时,传感器R6(W1S)、R7(W1W)和R9(W2W)与其他传感器有显著性差异(P0.05),其响应值与感官评价值的相关系数均大于0.98。在口臭的检测和评估中,电子鼻评价法、蛋白质沉淀法和感官评价法结果具有一致性。口腔恶臭味的表征传感器为R6(检测甲基类化合物)、R7(检测无机硫化物)和R9(检测有机硫化物),电子鼻评价法可用于抑制口臭活性物质追踪,余甘子提取物具有抑制口臭作用。
[Abstract]:To establish a method for the detection and evaluation of oral odour based on electronic nose technique. The stench of oral saliva at different incubation time was measured by electronic nose. The SPSS,PCA,LDA,Loadings analysis and the characteristic analysis of radar map were carried out to obtain the best detection time of the electronic nose used in the evaluation of oral odour. Characteristic parameters and characterization sensors. Furthermore, the correlation among electronic nose evaluation, sensory evaluation and protein precipitation-spectrophotometry was compared, and the effects of Fructus Glycyrrhizae extract on odorous gas in oral saliva were analyzed by three methods. The sensor has a good discrimination at 5 s near the maximum point, so it can be used as a feature extraction parameter. When saliva was incubated for 12 h, the sensor R6 (W1S), R7 (W1W) and R9 (W2W) were significantly different from other sensors (P0.05), and the correlation coefficients between the response value and sensory evaluation value were all greater than 0.98. In the detection and evaluation of halitosis, the results of electronic nose evaluation, protein precipitation and sensory evaluation were consistent. The characterization sensors of oral odour are R6 (detection of methyl compounds), R7 (detection of inorganic sulfides) and R9 (detection of organic sulfides). The electronic nose evaluation method can be used to track down the active substances of halitosis. The extract of Fructus Glycyrrhizae has the effect of inhibiting halitosis.
【作者单位】： 广西大学轻工与食品工程学院;
【基金】：广西壮族自治区自然科学基金项目(2014GXNSFAA118048)
【分类号】：R781.9
，
本文编号：2441123
[Abstract]:To establish a method for the detection and evaluation of oral odour based on electronic nose technique. The stench of oral saliva at different incubation time was measured by electronic nose. The SPSS,PCA,LDA,Loadings analysis and the characteristic analysis of radar map were carried out to obtain the best detection time of the electronic nose used in the evaluation of oral odour. Characteristic parameters and characterization sensors. Furthermore, the correlation among electronic nose evaluation, sensory evaluation and protein precipitation-spectrophotometry was compared, and the effects of Fructus Glycyrrhizae extract on odorous gas in oral saliva were analyzed by three methods. The sensor has a good discrimination at 5 s near the maximum point, so it can be used as a feature extraction parameter. When saliva was incubated for 12 h, the sensor R6 (W1S), R7 (W1W) and R9 (W2W) were significantly different from other sensors (P0.05), and the correlation coefficients between the response value and sensory evaluation value were all greater than 0.98. In the detection and evaluation of halitosis, the results of electronic nose evaluation, protein precipitation and sensory evaluation were consistent. The characterization sensors of oral odour are R6 (detection of methyl compounds), R7 (detection of inorganic sulfides) and R9 (detection of organic sulfides). The electronic nose evaluation method can be used to track down the active substances of halitosis. The extract of Fructus Glycyrrhizae has the effect of inhibiting halitosis.
【作者单位】： 广西大学轻工与食品工程学院;
【基金】：广西壮族自治区自然科学基金项目(2014GXNSFAA118048)
【分类号】：R781.9
，
本文编号：2441123
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