导读：掺假蜂蜜的电子鼻信息呈现线性变化, 并且电子鼻对掺假蜂蜜有较强的敏感力。LDA 模式识别算法可以将纯蜂蜜样品与掺假蜂蜜样品很好的区分开, LDA 掺假判别模型正确识别率为 94 7%,该技术可以

 

[参 考 文 献]

[1] 顾雪竹,李先端,钟银燕,等. 蜂蜜的现代研究及应 用[J]. 中国实验方剂学杂志,2007,13(6):70-72. Gu Xuezhu , Li Xianduan , Zhong Yinyan,et al. Modern research and application of honey[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2007,13(6): 70-72. (in Chinese with English abstract)

[2] 闫玲玲,杨秀芬. 蜂蜜的化学组成及其药理作用[J]. 特 种经济动植物,2005,(2):40-42.

Yan Lingling, Yang Xiufen.Chemical composition and pharmacological effects of honey[J]. Special Economic Animal and Plant, 2005,(2):40-42. (in Chinese with English abstract)

[3] Tosun M. Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method[J]. Food Chemistry, 2013, 138(2-3): 1629-1632.

[4] Simserk A, Bilsel M, Goren A C. 13C/12C pattern of honey from Turkey and determination of adulteration in commercially available honey samples using EA-IRMS[J]. Food Chemistry, 2012, 130(4): 1115- 1121.

[5] Sanz M L, Sanz J, Martinez C I. Gas chromatographic- mass spectrometric method for the qualitative and quantitative determination of disaccharides and trisaccharides in honey[J]. Journal of Chromatography A, 2004, 1059(1-2): 143-148.

[6] Ruiz-Matute A I, Rodri?guez-Sa?nchez S, Sanz M L. Detection of adulterations of honey with high fructose syrups from inulin by GC analysis[J]. Journal of Food Composition and Analysis, 2010, 23(3): 273-276.

[7] Pawlowska M, Armstrong D W. Evaluation of enantiometric purity of selected amino acids in honey[J]. Chirality, 1994, 6(21): 270-276.

[8] Cotte J F, Casabianica H, Giroue B, et al.Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity[J]. Anal Bioanal Chem, 2004, 378(5): 1342-1350.

[9] 叶云,梁超香,李军生,等. 利用同工酶技术检测蜂 蜜品质的新方法[J]. 食品科学,2006,27(6):177-178. Ye Yun, Liang Chaoxiang, Li Junsheng, et al. A New Method by Isozyme Technique to Assay Honey Quality[J]. Food Science, 2006,27(6):177-178. (in Chinese with English abstract)

[10] Reiffova? K, Nemcova? R. Thin-layer chromatography analysis of fructooligo saccharides in biological samples[J]. Journal of Chromatography A, 2006, 1110(1-2): 214-221.

[11] 史波林,赵镭,支瑞聪,等. 应用电子鼻判别西湖龙 井茶香气品质[J]. 农业工程学报,2011,27(增刊 2): 302-306.

Shi Bolin, Zhao Lei, Zhi Ruicong,et al. Aroma quality discrimination of Xihu-Longjing tea by electronic nose[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2011, 27(Supp.2): 302-306. (in Chinese with English abstract)

[12] Benedetti S, Mannino S, Sabatini A G,,et al. Electronic nose and neural network use for the classification of honey[J]. Apidologie, 2004, 35(4): 397-402.

[13] Roland Linder, Siegfried J. Po  ?ppl. A new neural network approach classifies olfactory signals with high accuracy[J]. Food Quality and Preference, 2003, 14(5-6):

435-440.

[14] Jeroen Lammertyn, Els A. Veraverbeke, Joseph

Irudayaraj. zNoseTM technology for the classification of honeybased on rapid aroma profiling[J]. Sensors and Actuators B , 2004, 98(1): 54-62.

[15] 许婷婉. 利用电子鼻与电子舌判别蜂蜜真假之研究[D]. 台中:中台科技大学食品科技研究所,2008.

Xu Tingwan. Studies on the Discrimination of Adulterated Honey by Electronic Nose and Electronic Tongue[D].Taizhong:Gradute Institute of Central Taiwan University of Food Science and Technology, 2008.

[16] Eleftherios Alissandrakis,Petrosa. T Arantilis,Paschalis C.

Harizanis, et al. Comparison of the Volatile Composition in Thyme Honeys from Several Origins in Greece[J]. J. Agric. Food Chem., 2007, 55(20):8152-8157.

[17] Ningjing Liu, Bolin Shi, Lei Zhao,et al. Optimizing an Electronic Nose for Analysis Honey from Different Nectar Sources[J]. Sensor Lett. 2013, 11(6-7): 1145-1148.

[18] Nabarun B, Sohan S, Bipan T, et al. Monitoring of black tea fermentation process using electronic nose[J]. Journal of Food Engineering, 2007, 80(4): 1146-1156.

[19] Philip R C N,Paul A T,John F M. Missing data methods in PCA and PLS: score calculations with incomplete observations[J]. Chemometrics and Intelligent Laboratory Systems,1996,35(1) : 45-65.