余甘子清除口臭作用的電子鼻評價方法研究
發(fā)布時間：2019-03-16 09:11
【摘要】：建立基于電子鼻技術(shù)口腔惡臭味的檢測評價方法。采用電子鼻對口腔唾液不同孵育時間的惡臭味進行了測定,對測定數(shù)據(jù)進行SPSS、PCA、LDA、Loadings分析及雷達圖特征性分析,獲得電子鼻應(yīng)用于口腔惡臭味評價的最佳檢測時間、特征參數(shù)和表征傳感器。進一步比較了電子鼻評價法、感官評價法和蛋白質(zhì)沉淀-分光光度法三者的相關(guān)性,并采用3種方法分析了余甘子提取物對口腔唾液惡臭味氣體的影響。各傳感器在最大值點附近5 s區(qū)分度較好,因此作為特征提取參數(shù)。唾液孵育12 h時,傳感器R6(W1S)、R7(W1W)和R9(W2W)與其他傳感器有顯著性差異(P0.05),其響應(yīng)值與感官評價值的相關(guān)系數(shù)均大于0.98。在口臭的檢測和評估中,電子鼻評價法、蛋白質(zhì)沉淀法和感官評價法結(jié)果具有一致性�？谇粣撼粑兜谋碚鱾鞲衅鳛镽6(檢測甲基類化合物)、R7(檢測無機硫化物)和R9(檢測有機硫化物),電子鼻評價法可用于抑制口臭活性物質(zhì)追蹤,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.
【作者單位】： 廣西大學(xué)輕工與食品工程學(xué)院;
【基金】：廣西壯族自治區(qū)自然科學(xué)基金項目(2014GXNSFAA118048)
【分類號】：R781.9
，
本文編號：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.
【作者單位】： 廣西大學(xué)輕工與食品工程學(xué)院;
【基金】：廣西壯族自治區(qū)自然科學(xué)基金項目(2014GXNSFAA118048)
【分類號】：R781.9
，
本文編號：2441123
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