CN109991367A - Soy sauce physical and chemical composition detection method, device, medium and equipment based on electronic tongues - Google Patents
Soy sauce physical and chemical composition detection method, device, medium and equipment based on electronic tongues Download PDFInfo
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- CN109991367A CN109991367A CN201910211801.5A CN201910211801A CN109991367A CN 109991367 A CN109991367 A CN 109991367A CN 201910211801 A CN201910211801 A CN 201910211801A CN 109991367 A CN109991367 A CN 109991367A
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
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Abstract
The invention discloses a kind of soy sauce physical and chemical composition detection method, device, medium and equipment based on electronic tongues, obtain multiple soy samples；It is directed to each soy sample, detects each physical and chemical composition content therein in advance；It is directed to each soy sample, each sense of taste parameter value therein is acquired by electronic tongues, according to each physical and chemical composition content of the above-mentioned each soy sample got and each sense of taste parameter value, using each physical and chemical composition content and the correlation of each sense of taste parameter value of Partial Least Squares Method soy sauce, to establish each physical and chemical composition content detection model of soy sauce；It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues；Then each sense of taste parameter value is updated to respectively in each physical and chemical composition content detection model of soy sauce, obtains each physical and chemical composition content of soy sauce to be measured.The present invention can quickly and accurate detection goes out soy sauce physical and chemical composition.
Description
Technical field
The invention belongs to food physical and chemical composition analysis technical field, in particular to a kind of soy sauce physics and chemistry based on electronic tongues at
Sorting surveys method, apparatus, medium and equipment.
Background technique
Soy sauce is with soybean (or defatted soybean), wheat (or wheat bran) for raw material, manufactured after boiling, koji-making, fermentation
Liquid flavoring with special color, because flavour it is delicious it is mellow be loved by consumers, in field of food can not or
It lacks, is concerned.The flavor mechanism of soy sauce is considerably complicated, forms the feature that its flavour component is more and sense of taste is strong.
Wherein, delicate flavour derives from the free amino acid that breaks down proteins generate, and the type and content of amino acid is in certain journey
Soy sauce delicate flavour quality is determined on degree.Tart flavour is mostly derived from organic acid, including lactic acid, succinic acid, acetic acid etc.；Sweet taste is by starch
The various carbohydrates that hydrolysis generates are formed, and sucrose can also be added in part finished product soy sauce later period allocation process；Saline taste is mostly derived from it
In salt, content is generally 17% or so.Bitter taste is derived from feed material degradation products such as bitter taste amino acid etc.；Therefore, quickly inspection
It surveys the above physical and chemical composition quality control of soy sauce, flavour are deployed and be of great significance.
Currently, for each physical and chemical composition in soy sauce, such as ammonia nitrogen content, salt content, total acid content and total reducing sugar
Content is mainly analyzed using chemical analysis method, as follows: being used formaldehyde potentiometric determination ammonia nitrogen content, is used
Precipitation titration measures salt content, measures total acid content using formolite number method；The measurement of total sugar content uses phenolsulfuric acid
Method.Above-mentioned analysis method not only pre-processes complicated, time-consuming, but also multicomponent cannot achieve quickly detection, in real time analysis, with effect
The lower disadvantage of rate.
Summary of the invention
The first object of the present invention is the shortcomings that overcoming the prior art and deficiency, provides a kind of soy sauce based on electronic tongues
Physical and chemical composition detection method, which can quickly and accurate detection goes out soy sauce physical and chemical composition.
The second object of the present invention is to provide a kind of soy sauce physical and chemical composition detection device based on electronic tongues.
The third object of the present invention is to provide a kind of storage medium.
The fourth object of the present invention is to provide a kind of calculating equipment.
The first object of the present invention is achieved through the following technical solutions: a kind of soy sauce physical and chemical composition detection based on electronic tongues
Method, steps are as follows:
Obtain multiple soy samples；
It is directed to each soy sample, detects each physical and chemical composition content therein in advance, including is amino-acid nitrogen, total acid, total
Sugar and salt content；
It is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues, including is sour, salty, bitter, sweet tea, fresh
With satiety sense of taste parameter value；
It is partially minimum according to each physical and chemical composition content of the above-mentioned each soy sample got and each sense of taste parameter value, use
Square law analyzes each physical and chemical composition content and the correlation of each sense of taste parameter value of soy sauce, contains to establish each physical and chemical composition of soy sauce
Measure detection model；
It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues；Then by each sense of taste parameter value
It is updated in each physical and chemical composition content detection model of soy sauce respectively, obtains each physical and chemical composition content of soy sauce to be measured.
Preferably, the soy sample is to pass through pretreated soy sample, and pretreatment refers to adopting soy sample
Certain multiple is diluted to distilled water.
Preferably, the step of acquiring each sense of taste parameter value in soy sauce by electronic tongues is as follows:
Each sensor of electronic tongues is respectively placed in soak and stablizes 90 seconds with preliminary cleaning removing film surface by step 1
Impurity, the soak that wherein delicate flavour sensors A AE, tart flavour sensor CA0, the saline taste sensor CT0 of electronic tongues are placed in are cathode
Cleaning solution, the soak that bitter taste sensor C00, the sweet taste sensor GL1 of electronic tongues are placed in are positive cleaning solution,
Each sensor of electronic tongues is respectively placed in first part of reference liquid and second part of reference liquid and cleans 2 points by step 2
Clock；
Each sensor of electronic tongues is placed in third part reference liquid and stablizes 30 seconds by step 3, measures each potential value respectively
Vri, i=AAE, CA0, CT0, C00, GL1；VrAAE、VrCA0、VrCT0、VrC00And VrGL1The respectively delicate flavour sensor of electronic tongues
AAE, tart flavour sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1 are placed in third part reference liquid
It is middle stablize 30 seconds after the potential difference that measures；
Each sensor of electronic tongues is placed in soy sauce solution and stablizes 30 seconds by step 4, measures each potential value Vs respectivelyi, i
=AAE, CA0, CT0, C00, GL1；VsAAE、VsCA0、VsCT0、VsC00And VsGL1Respectively delicate flavour sensors A AE, the acid of electronic tongues
Taste sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in soy sauce solution, to be stablized 30 seconds
The potential difference measured afterwards；
Calculate potential difference V1i=Vsi-Vri, i=AAE, CA0, CT0, C00, GL1, obtain the fresh, sour, salty, bitter of soy sauce and
Sweet taste feels parameter value；
The delicate flavour sensors A AE of electronic tongues is placed in the 4th part of reference solution and the 5th part of reference solution difference is clear by step 5
It washes 3 seconds；
The delicate flavour sensors A AE of electronic tongues is placed in the 6th part of reference solution and stablizes 30 seconds by step 6, measures potential value
Vr′AAE；Calculate potential difference V2=Vr 'AAE-VrAAE, as satiety sense of taste parameter.
Preferably, each physical and chemical composition content detection model of the soy sauce of foundation are as follows:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino
Acid-state nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
Preferably, further include following steps, after getting each physical and chemical composition content detection model of soy sauce, pass through phase relation
Number R2 and root-mean-square error RMSE value evaluate each physical and chemical composition content detection model of soy sauce.
Preferably, it is directed to each soy sample, detects each physical and chemical composition content therein in advance by the following method: being used
The ammonia nitrogen content of each soy sample of formaldehyde potentiometric determination, is contained using the salt that precipitation titration measures each soy sample
Amount, the total acid content of each soy sample is measured using formolite number method；Contained using the total reducing sugar that phend-sulphuric acid measures each soy sample
Amount.
The second object of the present invention is achieved through the following technical solutions: a kind of soy sauce physical and chemical composition detection based on electronic tongues
Device characterized by comprising
Each physical and chemical composition content of soy sample obtains module, for obtaining inspection in advance for each soy sample got
Each physical and chemical composition content therein measured, including amino-acid nitrogen, total acid, total reducing sugar and salt content；
Soy sample sense of taste parameter value obtains module, for obtaining electronic tongues for the collected each sense of taste of each soy sample
Parameter value；
Soy sauce physical and chemical composition content detection model establishes module, for according to each physical and chemical composition content of each soy sample with
And each sense of taste parameter value, it is related to each sense of taste parameter value using each physical and chemical composition content of Partial Least Squares Method soy sauce
Property, to establish each physical and chemical composition content detection model of soy sauce；
Soy sauce sense of taste parameter value to be measured obtains module, for obtaining electronic tongues for the collected each sense of taste ginseng of soy sauce to be measured
Numerical value；
Soy sauce physical and chemical composition detection module, for each sense of taste parameter value of soy sauce to be measured to be updated to each physical and chemical composition of soy sauce
In content detection model, each physical and chemical composition content of soy sauce to be measured is obtained.
Preferably, the soy sauce physical and chemical composition content detection model establishes each physical and chemical composition content inspection of soy sauce of module foundation
Survey model are as follows:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino
Acid-state nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
The third object of the present invention is achieved through the following technical solutions: a kind of storage medium is stored with program, described program
When being executed by processor, following operation is realized:
It is directed to each soy sample got, obtains each physical and chemical composition content therein being previously detected, including ammonia
Base acid-state nitrogen, total acid, total reducing sugar and salt content；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample；
According to each physical and chemical composition content of each soy sample and each sense of taste parameter value, using Partial Least Squares Method sauce
Each physical and chemical composition content and the correlation of each sense of taste parameter value of oil, to establish each physical and chemical composition content detection model of soy sauce；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured；
Each sense of taste parameter value of soy sauce to be measured is updated in each physical and chemical composition content detection model of soy sauce, sauce to be measured is obtained
Each physical and chemical composition content of oil.
The fourth object of the present invention is achieved through the following technical solutions: a kind of calculating equipment, including processor and is used for
The memory of storage processor executable program when the processor executes the program of memory storage, realizes following operation:
It is directed to each soy sample got, obtains each physical and chemical composition content therein being previously detected, including ammonia
Base acid-state nitrogen, total acid, total reducing sugar and salt content；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample；
According to each physical and chemical composition content of each soy sample and each sense of taste parameter value, using Partial Least Squares Method sauce
Each physical and chemical composition content and the correlation of each sense of taste parameter value of oil, to establish each physical and chemical composition content detection model of soy sauce；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured；
Each sense of taste parameter value of soy sauce to be measured is updated in each physical and chemical composition content detection model of soy sauce, sauce to be measured is obtained
Each physical and chemical composition content of oil.
The present invention has the following advantages and effects with respect to the prior art:
(1) in soy sauce physical and chemical composition detection method of the present invention, multiple soy samples are obtained first；Be directed to get it is each
Soy sample detects each physical and chemical composition content therein, including amino-acid nitrogen, total acid, total reducing sugar and salt content in advance；For
In each soy sample, each sense of taste parameter value therein is acquired using electronic tongues；According to each of the above-mentioned each soy sample got
Physical and chemical composition content and each sense of taste parameter value establish each physical and chemical composition content detection model of soy sauce using Partial Least Squares；
It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues；Then each sense of taste parameter value is substituted into respectively
Into each physical and chemical composition content detection model of soy sauce, each physical and chemical composition content of soy sauce to be measured is obtained.From the foregoing, it can be seen that the present invention is logical
The correlation in soy sample between each physical and chemical composition content and each sense of taste parameter value is crossed to contain to establish each physical and chemical composition of soy sauce
Detection model is measured, when needing to carry out physical and chemical composition detection to soy sauce to be measured, by each taste of the collected soy sauce to be measured of electronic tongues
Feeling that parameter value is directly substituted into each physical and chemical composition content detection model can be obtained each physical and chemical composition content, compared to the prior art
Each physical and chemical composition content of soy sauce is analyzed using chemical method, has and can be accurate and fast implements to each physics and chemistry of soy sauce
The detection of ingredient.
(2) in soy sauce physical and chemical composition detection method of the present invention, the sense of taste parameter information of soy sauce is acquired using electronic tongues,
In, electronic tongues are a kind of novel sense of taste detection systems, are based on bionics, sensor technology and computer science principle, are utilized
Sensor array detects the feature electroresponse signal of food, in conjunction with statistical analysis, mode identification method, realizes to sample flavour
Analysis identification；Electronic tongues technology is not only easy to operate, time saving and energy saving, and has stronger objectivity, reproducibility, can be into one
The accuracy of step enhancing soy sauce physical and chemical composition detection.
Detailed description of the invention
Fig. 1 is soy sauce physical and chemical composition detection method flow chart of the present invention.
Fig. 2 is soy sauce physical and chemical composition structure of the detecting device block diagram of the present invention.
Fig. 3 a is amino acid nitrogen content actual value in amino acid nitrogen content and soy sauce that the method for the present invention detects
Relational graph.
Fig. 3 b is the relationship of total acid content actual value in the amino acid nitrogen content value that the method for the present invention detects and soy sauce
Figure；
Fig. 3 c is the relational graph of total sugar content actual value in the total sugar content value that the method for the present invention detects and soy sauce；
Fig. 3 d is the relational graph of salt content actual value in the salt content value that the method for the present invention detects and soy sauce.
Specific embodiment
Present invention will now be described in further detail with reference to the embodiments and the accompanying drawings, but embodiments of the present invention are unlimited
In this.
Embodiment 1
The soy sauce physical and chemical composition detection method based on electronic tongues that the invention discloses a kind of, steps are as follows:
Step S1, multiple soy samples are obtained；Soy sample is to pass through pretreated soy sample in the present embodiment,
Pretreatment refers to soy sample being diluted to certain multiple, such as 30 times using distilled water.Soy sauce is obtained in the present embodiment
20, sample, to carry out different batches, 20 soy samples are respectively put into 20 specimen cups.
Step S2, it is directed to each soy sample, detects each physical and chemical composition content therein in advance, including amino-acid nitrogen,
Total acid, total reducing sugar and salt content；In the present embodiment, it is directed to each soy sample, is detected in advance by the following method therein
Each physical and chemical composition content: it using the ammonia nitrogen content of each soy sample of formaldehyde potentiometric determination, is surveyed using precipitation titration
The salt content of fixed each soy sample, the total acid content of each soy sample is measured using formolite number method；It is surveyed using phend-sulphuric acid
The total sugar content of fixed each soy sample.
Step S3, it is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues, including sour, salty,
Hardship, sweet tea, fresh and satiety sense of taste parameter value；Each soy sample carries out 6 parallel determinations by electronic tongues in the present embodiment,
It is directed to and detects each sense of taste parameter value every time, take last 3 average value as final sense of taste parameter value.
Step S4, it according to each physical and chemical composition content of the above-mentioned each soy sample got and each sense of taste parameter value, adopts
With each physical and chemical composition content and the correlation of each sense of taste parameter value of Partial Least Squares Method soy sauce, respectively managed to establish soy sauce
Chemical conversion divides content detection model:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino
Acid-state nitrogen, total acid, total reducing sugar and salinity；That is F1For soy sauce physical and chemical composition amino acid nitrogen content detection model, F2For soy sauce physics and chemistry at
Divide total acid content detection model, F3For soy sauce physical and chemical composition total sugar content detection model, F4For the inspection of soy sauce physical and chemical composition salt content
Survey model；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
In the present embodiment, according to the above-mentioned soy sample physical and chemical composition amino acid nitrogen content got of step S2 and
Acid, hardship, fresh, satiety, the salty and sweet taste of each soy sample feel parameter value, obtain sauce using Partial Least Squares (PLS) foundation
Oily physical and chemical composition amino acid nitrogen content detection model F1；According to the above-mentioned soy sample physical and chemical composition total acid got of step S2
The acid of content and each soy sample, hardship, fresh, satiety, salty and sweet taste feel parameter value, are built using Partial Least Squares (PLS)
It is vertical to obtain soy sauce physical and chemical composition total acid content detection model F2；It is total according to the above-mentioned soy sample physical and chemical composition got of step S2
The acid of sugar amount and each soy sample, hardship, fresh, satiety, salty and sweet taste feel parameter value, are built using Partial Least Squares (PLS)
It is vertical to obtain the total sugar amount detection model F of soy sauce physical and chemical composition3；According to the above-mentioned soy sample physical and chemical composition salinity got of step S2
And acid, hardship, fresh, satiety, the salty and sweet taste of each soy sample feel parameter value, are established using Partial Least Squares (PLS)
To soy sauce physical and chemical composition salt content model F4；
It is by coefficient R 2 and square after getting each physical and chemical composition content detection model of soy sauce in the present embodiment
Root error RMSE value evaluates each physical and chemical composition content detection model of soy sauce.Table 1 show 20 soy sauce samples of the present embodiment
Each physical and chemical composition content detection model equation expression formula of the soy sauce got under product:
Table 1
As shown in Table 1, the phase relation R of each physical and chemical composition content detection model of the present embodiment soy sauce2Control is on 0.9 left side
It is right, it is seen that the estimated performance of each physical and chemical composition content detection model of the soy sauce that the present embodiment is got is good.
Step S5, it is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues；Then by each sense of taste
Parameter value is updated to respectively in each physical and chemical composition content detection model of soy sauce, obtains each physical and chemical composition content of soy sauce to be measured.
In before the present embodiment above-mentioned steps S3 and step S5 execution, prepare 6 parts of reference liquids, every part of reference liquid is by 2.2365g
KCl+0.045g tartaric acid obtains after being settled to 1000mL, then acquires each sense of taste parameter value in soy sauce by electronic tongues, specifically
Steps are as follows:
Each sensor of electronic tongues is respectively placed in soak and stablizes 90 seconds with preliminary cleaning removing film surface by step 1
Impurity, the soak that wherein delicate flavour sensors A AE, tart flavour sensor CA0, the saline taste sensor CT0 of electronic tongues are placed in are cathode
Cleaning solution, the soak that bitter taste sensor C00, the sweet taste sensor GL1 of electronic tongues are placed in are positive cleaning solution,
Each sensor of electronic tongues is respectively placed in first part of reference liquid and second part of reference liquid and cleans 2 points by step 2
Clock；
Each sensor of electronic tongues is placed in third part reference liquid and stablizes 30 seconds by step 3, measures each potential value respectively
Vri, i=AAE, CA0, CT0, C00, GL1；VrAAE、VrCA0、VrCT0、VrC00And VrGL1The respectively delicate flavour sensor of electronic tongues
AAE, tart flavour sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1 are placed in third part reference liquid
It is middle stablize 30 seconds after the potential difference that measures；
Each sensor of electronic tongues is placed in soy sauce solution and stablizes 30 seconds by step 4, measures each potential value Vs respectivelyi, i
=AAE, CA0, CT0, C00, GL1；VsAAE、VsCA0、VsCT0、VsC00And VsGL1Respectively delicate flavour sensors A AE, the acid of electronic tongues
Taste sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in soy sauce solution, to be stablized 30 seconds
The potential difference measured afterwards；
Calculate potential difference V1i=Vsi-Vri, i=AAE, CA0, CT0, C00, GL1, obtain the fresh, sour, salty, bitter of soy sauce and
Sweet taste feels parameter value；
The delicate flavour sensors A AE of electronic tongues is placed in the 4th part of reference solution and the 5th part of reference solution difference is clear by step 5
It washes 3 seconds；
The delicate flavour sensors A AE of electronic tongues is placed in the 6th part of reference solution and stablizes 30 seconds by step 6, measures potential value
Vr′AAE；Calculate potential difference V2=Vr 'AAE-VrAAE, as satiety sense of taste parameter.
In above-mentioned steps, if executing in step s3, then soy sauce therein refers to soy sample, if in step
It is executed in S5, soy sauce therein refers to soy sauce to be measured.In the present embodiment, it can select as the TS- of Japanese insent company
5000Z electronic tongues.
It is directed to soy sauce to be measured, as shown in Figure 3a the soy sauce physical and chemical composition amino-acid state to create using the present embodiment method
Nitrogen content detection model F1The relational graph of amino acid nitrogen content actual value in the amino acid nitrogen content and soy sauce detected；Such as
Fig. 3 b show the soy sauce physical and chemical composition total acid content detection model F created using the present embodiment method2The amino acid detected
The relational graph of total acid content actual value in state nitrogen content value and soy sauce；Sauce to be created using the present embodiment method as shown in Figure 3c
Oily physical and chemical composition total sugar content detection model F3The relational graph of total sugar content actual value in the total sugar content value and soy sauce detected；
Soy sauce physical and chemical composition salt content detection model F to be created using the present embodiment method as shown in Figure 3d4The salinity detected
The relational graph of salt content actual value in content value and soy sauce；Black filled circle and triangle are respectively indicated from not in each figure
With the soy sauce to be measured of batch, the slope of straight line is 45 degree in figure, when black filled circle or triangle are on straight line, explanation
The soy sauce physical and chemical composition content that the method for the present invention detects is identical with the physical and chemical composition content actual value of soy sauce.Extremely by Fig. 3 a
3d, which can be seen that method through this embodiment, very accurate detection to go out each physical and chemical composition in soy sauce.
Embodiment 2
The soy sauce physical and chemical composition detection device based on electronic tongues that present embodiment discloses a kind of, as shown in Figure 2, comprising:
Each physical and chemical composition content of soy sample obtains module, for obtaining inspection in advance for each soy sample got
Each physical and chemical composition content therein measured, including amino-acid nitrogen, total acid, total reducing sugar and salt content；Sauce in the present embodiment
Oil samples are to pass through pretreated soy sample, and pretreatment refers to soy sample being diluted to certain times using distilled water
Number, such as 30 times.Soy sample 20 are obtained in the present embodiment, and to carry out different batches, 20 soy samples are put respectively
Enter into 20 specimen cups.Wherein each physical and chemical composition can detect in advance by the following method in soy sample: use formaldehyde
The ammonia nitrogen content of each soy sample of potentiometric determination, the salt content of each soy sample is measured using precipitation titration,
The total acid content of each soy sample is measured using formolite number method；The total sugar content of each soy sample is measured using phend-sulphuric acid.
Soy sample sense of taste parameter value obtains module, for obtaining electronic tongues for the collected each sense of taste of each soy sample
Parameter value；Wherein electronic tongues are the TS-5000Z electronic tongues of insent company, Japan.Wherein each soy sample passes through electronic tongues
6 parallel determinations are carried out, is directed to and detects each sense of taste parameter value every time, take last 3 average value as the final sense of taste
Parameter value.
Soy sauce physical and chemical composition content detection model establishes module, for according to each physical and chemical composition content of each soy sample with
And each sense of taste parameter value, it is related to each sense of taste parameter value using each physical and chemical composition content of Partial Least Squares Method soy sauce
Property, to establish each physical and chemical composition content detection model of soy sauce:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino
Acid-state nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
Soy sauce sense of taste parameter value to be measured obtains module, for obtaining electronic tongues for the collected each sense of taste ginseng of soy sauce to be measured
Numerical value；
Soy sauce physical and chemical composition detection module, for each sense of taste parameter value of soy sauce to be measured to be updated to each physical and chemical composition of soy sauce
In content detection model, each physical and chemical composition content of soy sauce to be measured is obtained.
It should be noted that the device of the present embodiment is only the example of the division of the above functional modules,
In practical applications, it can according to need and be completed by different functional modules above-mentioned function distribution, i.e., draw internal structure
It is divided into different functional modules, to complete all or part of the functions described above.
Embodiment 3
Present embodiment discloses a kind of storage mediums, when described program is executed by processor, realize following operation:
It is directed to each soy sample got, obtains each physical and chemical composition content therein being previously detected, including ammonia
Base acid-state nitrogen, total acid, total reducing sugar and salt content；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample；
According to each physical and chemical composition content of each soy sample and each sense of taste parameter value, using Partial Least Squares Method sauce
Each physical and chemical composition content and the correlation of each sense of taste parameter value of oil, to establish each physical and chemical composition content detection model of soy sauce:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino
Acid-state nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured；
Each sense of taste parameter value of soy sauce to be measured is updated in each physical and chemical composition content detection model of soy sauce, sauce to be measured is obtained
Each physical and chemical composition content of oil.
Storage medium in the present embodiment can be disk, CD, computer storage, read-only memory (ROM, Read-
Only Memory), random access memory (RAM, Random Access Memory), USB flash disk, the media such as mobile hard disk.
Embodiment 4
Present embodiment discloses a kind of calculating equipment, including processor and depositing for storage processor executable program
Reservoir when the processor executes the program of memory storage, realizes following operation:
It is directed to each soy sample got, obtains each physical and chemical composition content therein being previously detected, including ammonia
Base acid-state nitrogen, total acid, total reducing sugar and salt content；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample；
According to each physical and chemical composition content of each soy sample and each sense of taste parameter value, using Partial Least Squares Method sauce
Each physical and chemical composition content and the correlation of each sense of taste parameter value of oil, to establish each physical and chemical composition content detection model of soy sauce:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino
Acid-state nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured；
Each sense of taste parameter value of soy sauce to be measured is updated in each physical and chemical composition content detection model of soy sauce, sauce to be measured is obtained
Each physical and chemical composition content of oil.
It is hand-held eventually that calculating equipment described in the present embodiment can be desktop computer, laptop, smart phone, PDA
End, tablet computer or other terminal devices with processor function.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of soy sauce physical and chemical composition detection method based on electronic tongues, which is characterized in that steps are as follows:
Obtain multiple soy samples；
Be directed to each soy sample, detect each physical and chemical composition content therein in advance, including amino-acid nitrogen, total acid, total reducing sugar and
Salt content；
It is directed to each soy sample, acquires each sense of taste parameter value therein by electronic tongues, including is sour, salty, bitter, sweet tea, fresh and full
Completely feel sense of taste parameter value；
According to each physical and chemical composition content of the above-mentioned each soy sample got and each sense of taste parameter value, using offset minimum binary
Method analyzes each physical and chemical composition content and the correlation of each sense of taste parameter value of soy sauce, to establish each physical and chemical composition content inspection of soy sauce
Survey model；
It is directed to soy sauce to be measured, acquires each sense of taste parameter value therein by electronic tongues；Then each sense of taste parameter value is distinguished
It is updated in each physical and chemical composition content detection model of soy sauce, obtains each physical and chemical composition content of soy sauce to be measured.
2. the soy sauce physical and chemical composition detection method according to claim 1 based on electronic tongues, which is characterized in that the soy sauce
Sample is to pass through pretreated soy sample, and pretreatment refers to soy sample being diluted to certain multiple using distilled water.
3. the soy sauce physical and chemical composition detection method according to claim 1 based on electronic tongues, which is characterized in that pass through electronics
It is as follows that tongue acquires the step of each sense of taste parameter value in soy sauce:
Step 1, each sensor of electronic tongues is respectively placed in soak stablize 90 seconds with preliminary cleaning remove film surface impurity,
The soak that wherein delicate flavour sensors A AE, tart flavour sensor CA0, the saline taste sensor CT0 of electronic tongues are placed in is cathode cleaning
Liquid, the soak that bitter taste sensor C00, the sweet taste sensor GL1 of electronic tongues are placed in are positive cleaning solution,
Each sensor of electronic tongues is respectively placed in first part of reference liquid and second part of reference liquid and cleans 2 minutes by step 2；
Each sensor of electronic tongues is placed in third part reference liquid and stablizes 30 seconds by step 3, measures each potential value Vr respectivelyi, i=
AAE,CA0,CT0,C00,GL1；VrAAE、VrCA0、VrCT0、VrC00And VrGL1Respectively delicate flavour sensors A AE, the tart flavour of electronic tongues
Sensor CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in third part reference liquid, stablizes 30
The potential difference measured after second；
Each sensor of electronic tongues is placed in soy sauce solution and stablizes 30 seconds by step 4, measures each potential value Vs respectivelyi, i=AAE,
CA0,CT0,C00,GL1；VsAAE、VsCA0、VsCT0、VsC00And VsGL1Respectively delicate flavour sensors A AE, the tart flavour sensing of electronic tongues
Device CA0, saline taste sensor CT0, bitter taste sensor C00 and sweet taste sensor GL1, which are placed in soy sauce solution after stablizing 30 seconds, to be measured
Potential difference；
Calculate potential difference V1i=Vsi-Vri, i=AAE, CA0, CT0, C00, GL1 obtain fresh, sour, salty, the bitter and sweet taste of soy sauce
Feel parameter value；
The delicate flavour sensors A AE of electronic tongues is placed in the 4th part of reference solution and the 5th part of reference solution is respectively washed 3 by step 5
Second；
The delicate flavour sensors A AE of electronic tongues is placed in the 6th part of reference solution and stablizes 30 seconds by step 6, measures potential value Vr 'AAE；
Calculate potential difference V2=Vr 'AAE-VrAAE, as satiety sense of taste parameter.
4. the soy sauce physical and chemical composition detection method according to claim 1 based on electronic tongues, which is characterized in that the sauce of foundation
Each physical and chemical composition content detection model of oil are as follows:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino-acid state
Nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
5. the soy sauce physical and chemical composition detection method according to claim 1 based on electronic tongues, which is characterized in that further include as
Lower step passes through coefficient R 2 and root-mean-square error RMSE value after getting each physical and chemical composition content detection model of soy sauce
Each physical and chemical composition content detection model of soy sauce is evaluated.
6. the soy sauce physical and chemical composition detection method according to claim 1 based on electronic tongues, which is characterized in that be directed to each
Soy sample detects each physical and chemical composition content therein in advance by the following method: using each sauce of formaldehyde potentiometric determination
The ammonia nitrogen content of oil samples measures the salt content of each soy sample using precipitation titration, is measured using formolite number method each
The total acid content of soy sample；The total sugar content of each soy sample is measured using phend-sulphuric acid.
7. a kind of soy sauce physical and chemical composition detection device based on electronic tongues characterized by comprising
Each physical and chemical composition content of soy sample obtains module, for for each soy sample got, acquisition to be previously detected
Each physical and chemical composition content therein, including amino-acid nitrogen, total acid, total reducing sugar and salt content；
Soy sample sense of taste parameter value obtains module, for obtaining electronic tongues for the collected each sense of taste parameter of each soy sample
Value；
Soy sauce physical and chemical composition content detection model establishes module, for according to each physical and chemical composition content of each soy sample and each
Sense of taste parameter value, using each physical and chemical composition content and the correlation of each sense of taste parameter value of Partial Least Squares Method soy sauce, from
And establish each physical and chemical composition content detection model of soy sauce；
Soy sauce sense of taste parameter value to be measured obtains module, for obtaining electronic tongues for the collected each sense of taste parameter of soy sauce to be measured
Value；
Soy sauce physical and chemical composition detection module, for each sense of taste parameter value of soy sauce to be measured to be updated to each physical and chemical composition content of soy sauce
In detection model, each physical and chemical composition content of soy sauce to be measured is obtained.
8. the soy sauce physical and chemical composition detection device according to claim 7 based on electronic tongues, which is characterized in that the soy sauce
Physical and chemical composition content detection model establishes each physical and chemical composition content detection model of soy sauce of module foundation are as follows:
Fj=Kj+ajX1+bjX2+cjX3+djX4+ejX5+fjX6；
J=1,2 ..., 4；
Wherein FjIndicate soy sauce physical and chemical composition j content detection model；Physical and chemical composition j=1,2 ..., 4 respectively indicate amino-acid state
Nitrogen, total acid, total reducing sugar and salinity；
X1To X6Respectively corresponding indicates sour, bitter, fresh, satiety, salty and sweet taste feel parameter value；
KjIndicate the constant in soy sauce physical and chemical composition j content detection model；
ajIndicate that tart flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
bjIndicate that bitter taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
cjIndicate that delicate flavour feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
djIndicate the corresponding weight of satiety sense of taste parameter value in soy sauce physical and chemical composition j content detection model；
ejIndicate that saline taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model；
fjIndicate that sweet taste feels the corresponding weight of parameter value in soy sauce physical and chemical composition j content detection model.
9. a kind of storage medium, is stored with program, which is characterized in that when described program is executed by processor, realize following operation:
It is directed to each soy sample got, obtains each physical and chemical composition content therein being previously detected, including amino acid
State nitrogen, total acid, total reducing sugar and salt content；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample；
According to each physical and chemical composition content of each soy sample and each sense of taste parameter value, using Partial Least Squares Method soy sauce
The correlation of each physical and chemical composition content and each sense of taste parameter value, to establish each physical and chemical composition content detection model of soy sauce；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured；
Each sense of taste parameter value of soy sauce to be measured is updated in each physical and chemical composition content detection model of soy sauce, it is each to obtain soy sauce to be measured
Physical and chemical composition content.
10. a kind of calculating equipment, including processor and for the memory of storage processor executable program, feature exists
In: when the processor executes the program of memory storage, realize following operation:
It is directed to each soy sample got, obtains each physical and chemical composition content therein being previously detected, including amino acid
State nitrogen, total acid, total reducing sugar and salt content；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of each soy sample；
According to each physical and chemical composition content of each soy sample and each sense of taste parameter value, using Partial Least Squares Method soy sauce
The correlation of each physical and chemical composition content and each sense of taste parameter value, to establish each physical and chemical composition content detection model of soy sauce；
It obtains electronic tongues and is directed to the collected each sense of taste parameter value of soy sauce to be measured；
Each sense of taste parameter value of soy sauce to be measured is updated in each physical and chemical composition content detection model of soy sauce, it is each to obtain soy sauce to be measured
Physical and chemical composition content.
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