CN109781636A - A kind of screening technique of the natural sweet potato perfume material based on bionics techniques and application - Google Patents
A kind of screening technique of the natural sweet potato perfume material based on bionics techniques and application Download PDFInfo
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- CN109781636A CN109781636A CN201910037389.XA CN201910037389A CN109781636A CN 109781636 A CN109781636 A CN 109781636A CN 201910037389 A CN201910037389 A CN 201910037389A CN 109781636 A CN109781636 A CN 109781636A
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Abstract
The screening technique of the invention discloses a kind of natural sweet potato perfume material based on bionics techniques, the present invention overcomes in place of the deficiencies in the prior art, the bionic array sensor of 8 × 12 dimension matrixes is constructed as sensitive material using 8 kinds of porphyrins, replace artificial evaluation data as the input of decision system using the dummy variable of spectroscopic data, it is handled by statistical datas such as principal component analysis (PCA), clustering (HCA) and discriminant analyses (LDA), evaluation result is made to be close as much as possible with human perception behavior.Compared with the conventional method of existing artificial sense evaluation, this method customer service factor of artificial subjective judgement, taste evaluation index is quantified, the optimization of natural sweet potato perfume material processing technology can effectively be instructed, the natural sweet potato perfume material filtered out is applied to cigarette blending, cigarette flavor can be dramatically increased, there is pure and mild flue gas, reduce irritating effect.
Description
Technical field
The screening technique of the present invention relates to a kind of natural sweet potato perfume material based on bionics techniques and application, belong to perfume material
Deep process technology field.
Background technique
Gustatory system is a kind of most ancient sensory system of mammal, develops to today, the system is highly developed.
The identification function of mammalian taste is that distribution is identified by the taste bud for being distributed in mammalian mouth endepidermis different location
Various micro substances in a liquid.Intraoral gustatory has up to ten million, but its type is really very limited, but
The multi-flavor more than own cells type can be recognized, illustrating that gustatory is not is special specificity, but has wide spectrum special
The opposite sex passes through the permutation and combination of responsiveness between various variety classes cells when identifying taste, so that it may which identification is more than cell
Taste more than type, and have the characteristics that high sensitivity and identification are wide, there is important value in analysis detection field.
The biomimetic sensor for imitating mammalian taste earliest is known as electronic tongues, and test object is liquid sample, passes
Sense array is sense of taste sensor array, and signal transduction mode is electric signal, is mainly the following type: multichannel lipid membrane sensing
Array, surface plasma body resonant vibration, surface photovoltage Voltage Technique etc.；Electronic tongues mainly pass through physisorption and target substance
In conjunction with binding force is weak, and discernment is limited, and the novel bionic taste sensor to grow up in recent years, usually by sensitive material
Array passes through the chemical bonds such as covalent bond and hydrogen bond in conjunction with target substance, by collecting sensitive material before and after in conjunction with object
Optical signalling situation of change, through signal screening and conversion, and combine statistical analysis technique to realize and sense of taste target substance detected
The purpose of analysis is influenced advantage with high specificity, not by non-taste compound.
Using Southern Yangtze University as the research institution of representative, for meat products, white wine, yellow rice wine etc. product control done it is numerous beneficial
It attempts: detecting quality and the wine storage time of China's white wine using bionical taste sensor, inquire into naked eyes evaluation and deposited with conventional instrument detection
The problem of；It is analyzed using taste and smell of the electronic tongues to low fat cake, inquires into low fat cake and conventional heavy oils cake
The similarities and differences on taste and smell；Electronic tongue sensor is studied to the response of cherry wine and the correlation of subjective appreciation, research
The pattern recognition analysis of PCA analytic approach and DFA analytic approach to the sense of taste and taste characteristics.(" foodstuff physical property biomimetic detecting robot and
Detection method ", application number: 201010255196.0；" utilize gustatory system and electronic nose association evaluation mustard thick chilli sauce flavor grade
Method ", application number: 201611047344.3；" white wine for being merged detection near infrared spectrum based on electronic tongues is blent automatically is
System ", application number: 201510220440.2；" a kind of method that three-dimensional fluorescence spectrum combination PCA-SVM identifies Luzhou-flavor liquo ",
Application number: 201410835877.2)
Bionic array sensor is constructed the matrix in 8 × 12 dimensions by the present invention, using 8 kinds of porphyrins as sensitive
Material, matrix original spectral data carry out principal component analysis (PCA), clustering (HCA) and differentiation point as input variable
It analyses (LDA), overcomes the factor of artificial subjective judgement, quantified taste evaluation index.This method is applied into different processing
The screening of the natural sweet potato perfume material of technique has simple and efficient to handle, knot compared with the conventional method of existing artificial sense evaluation
Fruit accurately and reliably advantage, can effectively instruct the optimization of natural sweet potato perfume material processing technology, the natural sweet potato that will be filtered out
Perfume material is applied to cigarette blending, can dramatically increase that cigarette smoke is fragrant and sweet, bakes and banks up with earth perfume (or spice), have pure and mild flue gas, reduce it is irritating
Effect.
Summary of the invention
The purpose of the present invention is to overcome the deficiencies of the prior art, and it is fragrant to provide a kind of natural sweet potato based on bionics techniques
The screening technique of raw material and application.
First aspect present invention provides a kind of screening technique of natural sweet potato perfume material based on bionics techniques, therein imitative
Raw sensor array has N number of biomimetic sensor unit, and N is positive integer, and each biomimetic sensor unit has 8 holes, each hole
In be mutually not repeatedly separately added into the aqueous solution of one of following 8 kinds different sensitive materials: tetramethyl Manganese Porphyrin, tetramethyl Manganese Porphyrin
Cobalt, tetramethyl PORPHYRIN IRON, tetramethyl porphyrin copper, tetramethyl zinc porphyrin, tetramethyl Porphyrin Nickel, tetramethyl porphyrin mercury, tetramethyl porphin
Quinoline magnesium, addition sequence is unlimited, same sample then is added simultaneously into this 8 holes, and before and after sample is added, be suitable for
The spectrum picture in the hole is respectively shot under the wavelength of every kind of sensitive material, then according to the difference of the spectrum picture before and after addition sample
Modal data judges the taste attributes of the sample.
Preferably, wherein each sample is measured in parallel K times.
Preferably, principal component analysis (PCA), clustering (HCA) and discriminant analysis are carried out to poor modal data obtained
(LDA), it and by it with the bionic array sensor evaluation result of model taste substance is compared, refers to quantify taste evaluation
Mark.
Preferably, wherein N number of biomimetic sensor is analyzed each independently.
Preferably, the N=12；The K=5.
Preferably, the screening technique of the natural sweet potato perfume material based on bionics techniques, specifically comprises the following steps:
(1) prepared by bionic array sensing chip: the building of bionic array sensor is in 96 orifice plates of 8 rows × 12 column
On, 8 kinds of porphyrin sensitive material A of a certain amount of certain concentration are separately added into 8 holes of each column, each column includes 8 kinds of sensitivities
Material is equivalent to a bionic array sensor, and 1 piece of 96 orifice plate is then equivalent to containing 12 sensor arrays, can analyze 12 simultaneously
A perfume material sample, layout are as shown in Figure 1.
(2) prepared by model taste substance solution: the taste of certain concentration is prepared using the DMF buffer solution of certain pH value as solvent
Material mixing prepare liquid is felt, in case detection.
(3) preparation of natural sweet potato perfume material: the uniform a certain amount of fresh Sweet Potato Samples of shape size are weighed, drip is cleaned
It is dry, it is placed in certain temperature baking oven baking certain time, naturally cools to room temperature.It accurately weighs a certain amount of through roasted sweet potato raw material
Sample is separately added into a certain amount of ultrapure water or dehydrated alcohol, is beaten using high-speed tissue mashing machine, is then centrifuged for, and takes upper layer clear
Liquid respectively obtains sweet potato Aqueous extracts and sweet potato alcohol extract.According to certain mass than merging sweet potato Aqueous extracts and sweet potato alcohol extract,
Certain system pressure and temperature condition backspin turn to be concentrated by evaporation to paste, and (n is represented not the natural sweet potato perfume material Gn as prepared
Same processing technology).
(4) bionic array sensor detects: first array sensing chip being placed in microplate reader, with the acquisition of particular detection wavelength
Absorbance value before reacting, then it is reacted from model taste substance solution and the natural sweet potato perfume material sample Gn of different processing technologys
Carry out absorbance value measurement again after a certain period of time.It repeats sample above parallel laboratory test 5 times, obtains tastant and different processing works
The uv-visible absorption spectra data of the natural sweet potato perfume material sample Gn of skill.
(5) data processing: by obtained tastant and the different natural sweet potato perfume material sample Gn of processing technology it is ultraviolet-
Visible absorption spectra data carry out principal component analysis (PCA), clustering (HCA) and discriminant analysis (LDA) as input variable,
The judgement result of Gn is compared with the evaluation result of model taste substance, 5 kinds of flavour abilities are obtained by normalized
Ratio x1, x2, x3, x4, x5；Then it is evaluated using general flavour ability value (X value) in the world, X value is 5 kinds of samples
(X=(x1+x2+x3+x4+x5) × A, A are standard taste material concentration to the sum of ratio of the concentration of tastant and concentration threshold
With the ratio of concentration threshold).
8 kinds of porphyrin sensitive materials described in step (1) are A1- tetramethyl Manganese Porphyrin, A2- tetramethyl Manganese Porphyrin cobalt, A3-
Tetramethyl PORPHYRIN IRON, A4- tetramethyl porphyrin copper, A5- tetramethyl zinc porphyrin, A6- tetramethyl Porphyrin Nickel, A7- tetramethyl porphyrin mercury,
A8- tetramethyl porphyrin magnesium is 1.0 × 10 using concentration range-6~3.0 × 10-6M, additional amount are 200 μ L.
Model taste substance described in step (2) is tart flavour-citric acid, sweet taste-glucose, bitter taste-caffeine, saline taste-
Sodium chloride, delicate flavour-sodium glutamate, are respectively 0.08g/100mL, 5g/100mL, 0.08g/100mL, 0.5g/ using concentration
100mL, 1.0g/100mL, the pH value range of used DMF buffer solution are 6.0~8.0.
Step (4) sample and sensitive material A reaction time are 5~15min, the acquisition wave of ultraviolet-ray visible absorbing value
A length of 415,450,490 and 595nm.
Method for normalizing described in step (5) is min-max standardized method or Z-score standardized method.
Second aspect of the present invention provides a kind of screening the answering in cigarette of natural sweet potato perfume material based on bionics techniques
With, specifically includes the following steps:
(1) according to certain flavoring ratio, different systems sensory evaluating smoking value measurement of the natural sweet potato perfume material in cigarette: are taken
The natural sweet potato perfume material sample Gn of standby technique, makes an addition to cigarette unprinted leaf group, and roll into cigarette, cigarette sensory evaluating smoking's reference
The evaluation method that the monomer perfume that GB/T5606.4 " cigarette sense organ technical requirements " and industry use acts in cigarette, to cigarette
Flue gas aroma quality, perfume quantity, miscellaneous gas, thoroughly hair property, strength, concentration, fine and smooth soft sense, irritate sense, degree of drying, Hui Tian, pleasant impression
Etc. carry out sensory evaluation scored, comprehensive score obtains sensory evaluating smoking value Y of the natural sweet potato perfume material in cigarette.
(2) screening of natural sweet potato perfume material: taste evaluation value X of the natural sweet potato perfume material in bionic array sensor
It is proportional with its sensory evaluating smoking's value Y in cigarette, by being screened to sense of taste evaluation of estimate, it can be obtained and promotion is rolled up
Cigarette sensory evaluating smoking's mass has the natural sweet potato perfume material of positive contribution.
Flavoring ratio described in step (1) is 0.05%~5%.
Compared with prior art, the present invention has the advantage that and the utility model has the advantages that
Bionic array sensor is constructed the matrix in 8 × 12 dimensions by the present invention, using 8 kinds of porphyrins as sensitive
Material, matrix original spectral data carry out principal component analysis (PCA), clustering (HCA) and differentiation point as input variable
It analyses (LDA), the customer service factor of artificial subjective judgement has quantified taste evaluation index.Different processing are screened using this method
The natural sweet potato perfume material of technique, compared with the conventional method of existing artificial sense evaluation, with simple and efficient to handle, result is accurate
Reliable advantage can effectively instruct the optimization of natural sweet potato perfume material processing technology, the natural sweet potato perfume material that will be filtered out
Applied to cigarette blending, cigarette flavor can be dramatically increased, while there is pure and mild flue gas, reduce irritating effect.
Detailed description of the invention
Fig. 1 is bionic array sensing chip pictorial diagram of the present invention.
Specific embodiment
The present invention is described in further detail below in conjunction with drawings and examples, but drawings and examples are not pair
The restriction of technical solution of the present invention.
Embodiment
A kind of screening technique of the natural sweet potato perfume material based on bionics techniques and application, it is characterized in that steps are as follows:
(1) prepared by bionic array sensing chip: the building of bionic array sensor is in 96 orifice plates of 8 rows × 12 column
On, 200 μ L 8 kinds of porphyrin sensitive material A1- tetramethyl Manganese Porphyrins, A2- tetramethyl porphyrins are separately added into 8 holes of each column
Manganese cobalt, A3- tetramethyl PORPHYRIN IRON, A4- tetramethyl porphyrin copper, A5- tetramethyl zinc porphyrin, A6- tetramethyl Porphyrin Nickel, A7- tetramethyl
Base porphyrin mercury, A8- tetramethyl porphyrin magnesium, concentration is 1.5 × 10-6M。
(2) prepared by model taste substance solution: the DMF buffer preparation tart flavour-citric acid, sweet tea for the use of pH value being 7.0
Taste-glucose, bitter taste-caffeine, saline taste-sodium chloride, delicate flavour-sodium glutamate tastant prepare liquid, concentration are respectively
Respectively 0.08g/100mL, 5g/100mL, 0.08g/100mL, 0.5g/100mL, 1.0g/100mL.
(3) preparation of natural sweet potato perfume material: weighing every piece of weight range is that 200.0~300.0g shape size is uniform
Totally seven parts of fresh Sweet Potato Samples (every part includes 5 pieces of Sweet Potato Samples), clean and drain.Sweet Potato Samples are placed in baking oven to be baked,
It is baked temperature and time, and see Table 1 for details, reserves a fresh Sweet Potato Samples as control.The sweet potato natural cooling that baking is completed
To room temperature, 10.0g is accurately weighed through 2 parts of roasted sweet potato material sample, is separately added into the ultrapure water and dehydrated alcohol of 500mL,
It is beaten using high-speed tissue mashing machine, is centrifuged 15min under the conditions of 10000rpm, takes supernatant liquor, respectively obtained sweet potato water and mention
Liquid and sweet potato alcohol extract.It is that 1:2 merges sweet potato Aqueous extracts and sweet potato alcohol extract according to mass ratio, in system pressure 100kPa, water
Rotary evaporation is concentrated into the paste that density is (1.20 ± 0.01) g/mL under the conditions of 55 DEG C of bath, the natural sweet potato leaching as prepared
Cream G0, G1, G2, G3, G4, G5, G6.Wherein, G0 is fresh Sweet Potato Samples natural sweet potato medicinal extract as made from the above method.
The different sweet potato medicinal extract samples of table 1. are baked temperature and time
| Sweet potato medicinal extract sample | It is baked temperature (DEG C) | Cooking time (min) |
| G0 | 0 | 0 |
| G1 | 160 | 90 |
| G2 | 150 | 80 |
| G3 | 180 | 100 |
| G4 | 170 | 90 |
| G5 | 180 | 70 |
| G6 | 160 | 100 |
(4) bionic array sensor detects: array sensing chip being placed in microplate reader, with the acquisition of 490nm Detection wavelength
Absorbance value before reacting, then model taste substance solution and the different natural sweet potato medicinal extract sample G0 to G6 of processing technology are added and are imitated
Raw array sensing chip oscillating reactions 15min, then carries out absorbance value measurement.It repeats sample above parallel laboratory test 5 times, obtains
The uv-visible absorption spectra data of tastant and the natural sweet potato perfume material sample G0 to G6 of different processing technologys.
(5) data processing: by obtained tastant and the difference natural sweet potato perfume material sample G0 of processing technology to G6's
Uv-visible absorption spectra data carry out principal component analysis (PCA), clustering (HCA) and discriminant analysis as input variable
(LDA), after and being normalized according to min-max standardized method, by the judgement result of G0 to G6 and model taste object
The evaluation result of matter is compared, and is quantified taste evaluation index, is obtained bionic array sensor taste evaluation value X, see Table 2 for details.
(6) according to 0.3% flavoring ratio, different preparations sensory evaluating smoking value measurement of the natural sweet potato medicinal extract in cigarette: are taken
Natural sweet potato perfume material sample G0, G1, G2, G3, G4, G5, G6 of technique, make an addition to cloud and mist (purple) cigarette unprinted leaf group, and roll up
Cigarette is made, carries out sense organ comparison referring to cigarette industry sensory evaluation criteria and smokes panel test, score, obtain by sensory experience's strength degree
Natural sensory evaluating smoking value Y of the sweet potato perfume material in cigarette, see Table 2 for details.
(7) screening of natural sweet potato medicinal extract: as can be seen from Table 2, natural sweet potato medicinal extract is in bionic array sensor
Taste evaluation value X and it is proportional in sensory evaluating smoking's value Y in cigarette, is linearly Y=8.4767X+25.201 (R2
=0.9096).Wherein, the taste evaluation value of G1 and cigarette sensory evaluating smoking's value are above other samples, therefore available G1 is sweet
The optimal fragrance and taste perception for retaining perfume material of processing technology energy of potato medicinal extract is fragrant applied to that can dramatically increase cigarette in cigarette
Gas, pure and mild flue gas reduce irritation.
The taste evaluation value X and cigarette sensory evaluating smoking's value Y of the different sweet potato medicinal extract samples of table 2.
Claims (4)
1. a kind of screening technique of the natural sweet potato perfume material based on bionics techniques, which is characterized in that bionic array therein passes
Sensor has N number of biomimetic sensor unit, and N is positive integer, and each biomimetic sensor unit has 8 holes, does not weigh mutually in each hole
It is separately added into the aqueous solution of one of following 8 kinds different sensitive materials: tetramethyl Manganese Porphyrin, tetramethyl Manganese Porphyrin cobalt, tetramethyl again
Base PORPHYRIN IRON, tetramethyl porphyrin copper, tetramethyl zinc porphyrin, tetramethyl Porphyrin Nickel, tetramethyl porphyrin mercury, tetramethyl porphyrin magnesium, add
It is unlimited to enter sequence, same sample then is added simultaneously into this 8 holes, and before and after sample is added, be suitable for every kind it is quick
The spectrum picture that the hole is respectively shot under the wavelength of material is felt, then according to the difference spectrum number of the spectrum picture before and after addition sample
According to judging the taste attributes of the sample.
2. the method according to claim 1, wherein wherein each sample is measured in parallel K times.
3. according to the method described in claim 2, it is characterized in that, carrying out principal component analysis to poor modal data obtained
(PCA), clustering (HCA) and discriminant analysis (LDA), and the bionic array sensor of itself and model taste substance is evaluated and is tied
Fruit is compared, to quantify taste evaluation index.
4. the method according to claim 1, wherein wherein N number of biomimetic sensor is analyzed each independently.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113295682A (en) * | 2021-05-21 | 2021-08-24 | 吉林大学 | Phenolic compound analysis method based on polyphenol oxidase activity nanoenzyme |
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| CN103234918A (en) * | 2013-04-12 | 2013-08-07 | 泸州品创科技有限公司 | Method for discriminating liquor odor by liquid array taste sense bionic sensor |
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| 吴宇 等: "可视化传感阵列对乌龙茶等级的快速识别研究", 《分析试验室》 * |
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| CN113295682A (en) * | 2021-05-21 | 2021-08-24 | 吉林大学 | Phenolic compound analysis method based on polyphenol oxidase activity nanoenzyme |
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