基于蠶絲絲素纖維的氣敏傳感器開發(fā)及檢測豬肉新鮮度研究
發(fā)布時間：2018-08-01 15:34
【摘要】：豬肉是我國城鄉(xiāng)居民飲食生活中肉類消費的最重要來源。新鮮度是衡量其品質(zhì)優(yōu)劣的重要指標,也是消費大眾最為關(guān)注的指標之一。研究快速準確測定豬肉新鮮度的傳感技術(shù)具有現(xiàn)實意義和價值。豬肉在貯藏、運輸和銷售等過程中會受到外界和自身環(huán)境的影響導致新鮮度下降,并產(chǎn)生諸如氨氣、三甲胺和硫化氫等多種具有刺激性氣味的揮發(fā)性氣體成分。本研究選取氨氣為代表性揮發(fā)氣體,利用所構(gòu)建的氨氣傳感器獲取豬肉儲藏過程中新鮮度的相關(guān)信息,聯(lián)合數(shù)據(jù)處理方法對其新鮮度進行定性判別,得到一種豬肉新鮮度的快速檢測技術(shù)與方法。主要研究內(nèi)容如下:(1)豬肉儲藏過程中新鮮度的感官評價和理化指標測定。于當?shù)爻匈徺I當天屠宰的豬肉瘦肉,通過感官檢測和揮發(fā)性鹽基氮(TVB-N)含量測定,將其分成三個等級,即新鮮肉、次新鮮肉和腐敗肉。另外,利用氣相色譜-質(zhì)譜(GC-MS)對豬肉儲藏過程中產(chǎn)生的揮發(fā)性氣體成分進行了分析,豬肉揮發(fā)性氣味成分復雜且含量不斷變化。其中,氨氣、三甲胺的含量會隨儲藏天數(shù)的增加而增加,二者具有相似的化學特性。因此,本研究選用氨氣作為代表性氣體,來研制測定豬肉新鮮度的傳感器。(2)基于蠶絲絲素纖維的氨氣傳感器制備。利用原位聚合的方法合成了聚苯胺(PANI)-二氧化鈦(TiO2)/蠶絲絲素纖維(Silk)和聚苯胺(PANI)-銀納米線(Ag)/蠶絲絲素纖維(Silk)兩種復合材料,并對反應時間、TiO2用量和銀納米線用量等重要參數(shù)進行了優(yōu)化。結(jié)果表明,PANI-TiO2/Silk和PANI-Ag/Silk制備過程的最佳反應時間分別為2 h和4 h,TiO2最佳用量為0.025 g,銀納米線最佳用量為1.5 mL。采用掃描電子顯微鏡(SEM)、拉曼光譜(Raman)和能量散射圖譜(EDS)對材料的構(gòu)成元素和形貌結(jié)構(gòu)進行表征。結(jié)果證明兩種材料均已被成功合成。利用優(yōu)化條件制備的PANI-TiO2/Silk和PANI-Ag/Silk兩種材料所構(gòu)建的傳感器檢測100μg/L NH3,其靈敏度分別可達到0.85和0.94,響應時間分別為20 s和8 s,回復時間分別為280 s和200 s。以上結(jié)果說明兩種傳感器均具備良好的氣敏傳感特性。(3)基于兩種蠶絲絲素纖維傳感器的豬肉新鮮度快速檢測研究。首先,研制了一套豬肉新鮮度檢測系統(tǒng),該系統(tǒng)分為硬件和軟件兩部分。硬件部分由數(shù)據(jù)采集卡、繼電器、數(shù)字萬用表、傳感器和計算機等組成。軟件部分是利用VB語言開發(fā)的程序,實現(xiàn)了檢測信號的實時采集,氣路通斷,以及通道切換等功能。其次,利用檢測系統(tǒng)對4℃下儲藏1~7天的84個豬肉樣本的新鮮度進行了快速檢測。最后,綜合兩種傳感器的響應信號,利用主成分分析(PCA)和K-最近鄰法(KNN)兩種模式識別方法對不同儲藏天數(shù)的豬肉進行分類,并建立相應的判別模型。所建立的KNN識別模型的校正集和預測集識別率分別可達到91.14%和85.71%。結(jié)果表明,氣敏傳感器對豬肉新鮮度的分類結(jié)果與人工感官和TVB-N的分類結(jié)果一致。本研究利用絲素纖維氣敏傳感器實現(xiàn)了豬肉新鮮度的快速檢測,并利用兩種傳感器的響應信號建立了判別模型,研究成果為實際生產(chǎn)生活中的豬肉新鮮度判別和實時監(jiān)控提供了技術(shù)支持。
[Abstract]:Pork is the most important source of meat consumption in the food and food life of urban and rural residents in China. Freshness is an important index to measure the quality of its quality. It is also one of the most important indexes of the consumer. It is of practical significance and value to study the fast and accurate sensing technology for measuring the freshness of pork. A variety of volatile gases such as ammonia, trimethylamine and hydrogen sulfide, such as ammonia, trimethylamine and hydrogen sulfide, are produced by the influence of the outside and its own environment. This study selects ammonia as the representative volatile gas and uses the constructed ammonia sensor to obtain information about freshness in the storage process of pork. The main research contents are as follows: (1) the sensory evaluation and physical and chemical indexes of freshness in the storage process of pork were measured. The pork lean meat slaughtered on the day of the local supermarket was purchased by sensory testing and the content of volatile salt based nitrogen (TVB-N). It was divided into three grades, namely fresh meat, fresh meat and spoilage meat. In addition, the volatile gas components produced during the storage of pork were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile aroma components of pork were complex and the content was constantly changing. The content of ammonia and trimethylamine increased with the increase of storage days. Adding, the two have similar chemical properties. Therefore, this study uses ammonia as the representative gas to develop a sensor for determining the freshness of pork. (2) the preparation of the ammonia sensor based on silk fibroin fiber. In situ polymerization of polyaniline (PANI) - two (TiO2) / silk fibroin fiber (Silk) and polyaniline (PANI) - Two kinds of composite materials, silver nanowire (Ag) / silk fibroin fiber (Silk), were optimized. The results showed that the optimum reaction time of the preparation process of PANI-TiO2/Silk and PANI-Ag/Silk was 2 h and 4 h respectively, the optimum dosage of TiO2 was 0.025 g and the optimum amount of silver nanowires was 1.5 mL.. Scanning electron microscopy (SEM), Raman spectroscopy (Raman) and energy scattering spectrum (EDS) are used to characterize the composition and morphology of the materials. The results show that the two materials have been successfully synthesized. The sensors constructed by the two materials of PANI-TiO2/Silk and PANI-Ag/Silk prepared by the optimization conditions have detected 100 micron g/L NH3, and their sensitivity is respectively The response time was 0.85 and 0.94, the response time was 20 s and 8 s respectively. The recovery time was 280 s and 200 S. respectively. The two sensors all had good gas sensing characteristics. (3) the study of the pork freshness based on the two silk fibroin fiber sensor. First, a set of pork freshness detection system was developed. The hardware and software are composed of two parts. The hardware part is composed of data acquisition card, relay, digital multimeter, sensor and computer. The software is a program developed in VB language. It realizes real-time acquisition of detection signals, gas path interruption, and channel switching. At the same time, it uses detection system to store 84 pigs for 1~7 days under 4 centigrade. The freshness of the meat samples was quickly detected. Finally, the response signals of two kinds of sensors were synthesized by using the two pattern recognition methods of principal component analysis (PCA) and K- nearest neighbor (KNN) method to classify the pork with different storage days, and establish the corresponding discriminant model. The correction set and the prediction set recognition rate of the established KNN recognition model were respectively The results of 91.14% and 85.71%. showed that the classification results of the fresh degree of the gas sensors were in accordance with the classification results of the artificial sensory and TVB-N. This study used the silk fibroin sensor to realize the rapid detection of pork freshness, and established a discriminant model by using the response signal of the two sensors. It provides technical support for pork freshness discrimination and real-time monitoring.
【學位授予單位】：江蘇大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TP212;TS251.51
本文編號：2158031
[Abstract]:Pork is the most important source of meat consumption in the food and food life of urban and rural residents in China. Freshness is an important index to measure the quality of its quality. It is also one of the most important indexes of the consumer. It is of practical significance and value to study the fast and accurate sensing technology for measuring the freshness of pork. A variety of volatile gases such as ammonia, trimethylamine and hydrogen sulfide, such as ammonia, trimethylamine and hydrogen sulfide, are produced by the influence of the outside and its own environment. This study selects ammonia as the representative volatile gas and uses the constructed ammonia sensor to obtain information about freshness in the storage process of pork. The main research contents are as follows: (1) the sensory evaluation and physical and chemical indexes of freshness in the storage process of pork were measured. The pork lean meat slaughtered on the day of the local supermarket was purchased by sensory testing and the content of volatile salt based nitrogen (TVB-N). It was divided into three grades, namely fresh meat, fresh meat and spoilage meat. In addition, the volatile gas components produced during the storage of pork were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile aroma components of pork were complex and the content was constantly changing. The content of ammonia and trimethylamine increased with the increase of storage days. Adding, the two have similar chemical properties. Therefore, this study uses ammonia as the representative gas to develop a sensor for determining the freshness of pork. (2) the preparation of the ammonia sensor based on silk fibroin fiber. In situ polymerization of polyaniline (PANI) - two (TiO2) / silk fibroin fiber (Silk) and polyaniline (PANI) - Two kinds of composite materials, silver nanowire (Ag) / silk fibroin fiber (Silk), were optimized. The results showed that the optimum reaction time of the preparation process of PANI-TiO2/Silk and PANI-Ag/Silk was 2 h and 4 h respectively, the optimum dosage of TiO2 was 0.025 g and the optimum amount of silver nanowires was 1.5 mL.. Scanning electron microscopy (SEM), Raman spectroscopy (Raman) and energy scattering spectrum (EDS) are used to characterize the composition and morphology of the materials. The results show that the two materials have been successfully synthesized. The sensors constructed by the two materials of PANI-TiO2/Silk and PANI-Ag/Silk prepared by the optimization conditions have detected 100 micron g/L NH3, and their sensitivity is respectively The response time was 0.85 and 0.94, the response time was 20 s and 8 s respectively. The recovery time was 280 s and 200 S. respectively. The two sensors all had good gas sensing characteristics. (3) the study of the pork freshness based on the two silk fibroin fiber sensor. First, a set of pork freshness detection system was developed. The hardware and software are composed of two parts. The hardware part is composed of data acquisition card, relay, digital multimeter, sensor and computer. The software is a program developed in VB language. It realizes real-time acquisition of detection signals, gas path interruption, and channel switching. At the same time, it uses detection system to store 84 pigs for 1~7 days under 4 centigrade. The freshness of the meat samples was quickly detected. Finally, the response signals of two kinds of sensors were synthesized by using the two pattern recognition methods of principal component analysis (PCA) and K- nearest neighbor (KNN) method to classify the pork with different storage days, and establish the corresponding discriminant model. The correction set and the prediction set recognition rate of the established KNN recognition model were respectively The results of 91.14% and 85.71%. showed that the classification results of the fresh degree of the gas sensors were in accordance with the classification results of the artificial sensory and TVB-N. This study used the silk fibroin sensor to realize the rapid detection of pork freshness, and established a discriminant model by using the response signal of the two sensors. It provides technical support for pork freshness discrimination and real-time monitoring.
【學位授予單位】：江蘇大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TP212;TS251.51
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