CN115561342A - Quality guarantee period determination and shelf life verification method for pickled vegetable compound seasoning - Google Patents
Quality guarantee period determination and shelf life verification method for pickled vegetable compound seasoning Download PDFInfo
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Abstract
The invention discloses a method for judging the shelf life and verifying the shelf life of a pickled vegetable compound seasoning, belonging to the technical field of seasoning processing. The electronic tongue and the electronic nose are combined with a gas chromatography-mass spectrometer as a main measuring tool, the texture, the color, the total acid and the sensory score are used as quality indexes, and the main component analysis (PCA) and the Fisher Discriminant Analysis (FDA) are carried out on the flavor change data of the electronic tongue, the electronic nose and the ester substances of the pickled vegetable compound seasoning, so that the pickled vegetable compound seasoning in different storage time periods is classified; fitting a reaction kinetic model through the quality indexes to determine a critical value and a reaction kinetic equation of the quality indexes, and further determining a specific quality guarantee period prediction model by combining the critical value and the reaction kinetic equation with an Arrhenius model and an Eyring model respectively; and finally, determining a critical value of the quality index by combining the total acid and the color difference L with an Arrhenius and Eying model. By adopting the method, a corresponding database and a prediction model can be established for the pickled vegetable compound seasoning, and the accurate determination of the quality guarantee period in the storage process is realized.
Description
Technical Field
The invention relates to a method for determining the shelf life and verifying the shelf life of a pickled vegetable compound seasoning, belonging to the technical field of food processing.
Background
In recent years, the seasoning industry has the characteristics of high development speed, high yield, multiple varieties, wide sales range, good economic benefit and the like. In recent years, the Chinese seasoning industry has been greatly developed, enterprises create new products by scientific research and adopting new processes and new equipment, and the quality of the products is ensured by strict quality management, so that the products can achieve large-scale production while increasing varieties. Under the efforts of seasoning factories all over the country, a large number of high-quality products and new varieties are successively created. The new products of famous, special, excellent and excellent are continuously emerged, and the update of the products is accelerated. The seasoning is the most main selling channel, namely catering, and the rapid development of the catering industry drives the development of the seasoning, so that the seasoning market is rapidly developed.
The electronic nose technology is used as a novel modern analytical instrument, an electronic system for identifying the smell by utilizing the response spectrum of the gas sensor array has the advantages of moderate price, simple operation, convenient carrying, high sensitivity and the like, and more importantly, the electronic nose technology can continuously and uninterruptedly monitor the smell change condition of the pickled vegetable compound seasoning. Therefore, the method has more attention in the field of food flavor analysis and has wider application prospect. However, the number of the electronic nose sensors is limited, and is greatly different from the number of human olfactory neuron cells, and different sensors cannot be selected for different detection objects due to the fact that the sensor arrays are fixed, so that all information of food cannot be covered by only the electronic nose instruments, and the electronic nose instruments need to be fused with data of other analysis instruments such as an electronic tongue and a gas chromatography-mass spectrometer for analysis; the electronic tongue is a detection technology which is based on a multi-sensor array with low selectivity, non-specificity and interactive sensitivity, senses the overall characteristic response signal of an unknown liquid sample, applies a chemometrics method and carries out pattern recognition and qualitative and quantitative analysis on the sample; the gas chromatograph-mass spectrometer is used in medicine and physics, and has inert gas as the mobile phase and fixed phase of adsorbent with great surface area and certain activity. The quality change of the pickled vegetable compound seasoning is monitored by combining an electronic nose flavor detection technology with an electronic tongue and gas chromatography-mass spectrometer technology, so that the effective integration and mutual verification of dynamic monitoring and rapid detection of the food quality change are realized, and the three detection methods are used for establishing a model, so that the judgment of the quality guarantee period of the food can be really realized.
Chen Xiao et al (patent application No: CN 201511031019.3) disclose a method for measuring the putrefaction degree of tuna oil during storage based on electronic nose analysis. The method is characterized in that the volatile smell of the tuna oil in the storage process is researched by an electronic nose technology, fish oil samples with different storage times are distinguished by Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA), and a prediction model of acid value and peroxide value is established by a Partial Least Squares (PLS), so that the corruption degree of the tuna oil in the storage process is effectively determined. Compared with the prior art, the electronic nose detection has the advantages of simple operation, short detection time, high detection efficiency and the like. The invention applies the electronic nose technology to several common prediction models, and provides a good idea for model prediction of the electronic nose technology. According to the invention, the quality guarantee period model determination is carried out by combining an electronic nose technology, an electronic tongue and a gas chromatography-mass spectrometer with the total acid value of the pickled vegetable compound seasoning, and the relative error of the predicted effect of the pickled vegetable compound seasoning is less than 1%.
Hui nationality et al (patent application No.: CN 201210013547.6) disclose "a method for detecting freshness of grass carp by using an electronic nose". The invention makes the gas volatilized from the grass carp sample act on the electronic nose sensor array to cause the change of the conductivity of each sensor, the change is related to the type and concentration of the specific sensitive gas of each sensor, and the correlation can be used as the basis for calibrating the information of the measured sample. The sensors convert the gas input into electrical signals, and the response of the plurality of sensors to a gas constitutes a response spectrum of the sensor array to the odor, each gas having its characteristic response. According to the characteristic response of the multiple sensors, the types and the concentrations of the gases can be distinguished, and the grass carp freshness detection is realized. The invention also selects the rapid electronic nose technology combined with the electronic tongue and the gas chromatography-mass spectrometer technology to establish the nonlinear relation between the three and the total acid value, so as to know the change rule of the flavor, the smell and the chemical index in the storage process of the pickled vegetable compound seasoning, and further more accurately judge the quality guarantee period of the pickled vegetable compound seasoning.
Liu Feng Xia et al (patent application No. CN 202010046311.7) disclose "a method for predicting shelf life of a dish bag". The method takes the total color difference delta E value in color indexes as a basis to predict the shelf life of the sour and hot diced lotus root dish, the prediction formula is y = a (t-b) k (in the formula, y represents the delta E value of the sour and hot diced lotus root dish at different storage time, a represents an equation constant, t represents storage time (d), b represents a pre-factor, and k represents a kinetic constant).
Zhao Lin Song et al (patent application No: CN 202010589475.4) disclose "a method for rapidly determining the stability of yogurt for long shelf life drinking". Filling nitrogen into a sample to be detected in a sterile environment, keeping the temperature of the sample to be detected constant at 37 +/-2 ℃ after the nitrogen is filled, and standing for 48 hours; B. and recording the bottom water drainage height of the sample to be detected, and judging the stability result of the sample to be detected. Through the technical scheme, the problem that the stability judgment cycle of the drinking yoghourt with long shelf life is overlong in the prior art is solved.
Tukang et al (patent application No.: CN 200910183546.4) disclose "a method for detecting freshness of eggs by using a gas sensor". The method takes the characteristic value Sn of an electronic nose sensor as an index, and substitutes the index into an egg shelf life prediction model or an egg freshness grade prediction model to respectively obtain the storage time of the eggs under the conditions that the egg shelf life is 20 ℃ and the 70% RH and obtain the grade for nondestructively judging the egg freshness. However, the freshness model in the invention is a typical empirical model, and because the nutrient components and the storage environment of the product are slightly different, the systematic error of the freshness model obtained by applying the empirical model cannot be ignored.
Xijing et al (patent application No. CN 201410394531.3) disclose "a method for establishing a Cynanchum paniculatum shelf life prediction model by using TBA". According to the method, sensory evaluation of the cynanchum paniculatum at different temperatures and change of a thiobarbituric acid value (TBA) along with the extension of storage time are researched, and an Arrhenius equation is utilized to establish a shelf life prediction model of the cynanchum paniculatum according to the TBA. Although the dynamic model is a common model for aquatic product quality prediction, the model has a large prediction error in the later stage of aquatic product cryopreservation.
XieJing et al (patent application No.: CN 201510237877.7) disclose "a model for predicting shelf life of tuna". According to the method, tuna stored at different temperatures is researched, a tuna quality change dynamic model is determined by measuring the redness value a, the percentage content of the high-iron myoglobin, the freshness index K value, the volatile basic nitrogen (TVB-N), the microorganism and the sensory quality of the tuna along with the time change rule, and a tuna shelf life prediction model is established according to the tuna quality index K value and the volatile basic nitrogen (TVB-N), and can be used for rapidly and effectively predicting the remaining shelf life of the tuna within the 269K-285K temperature range. Although the more quality change indexes are selected, the more accurate shelf life prediction result is, the detection task is complicated, a large amount of manpower, material resources and time are consumed, and the rapid and nondestructive detection requirement cannot be met.
Huangxin910201446.3 discloses a quantitative characterization method of aromatic vinegar flavor based on electronic nose electronic tongue intelligent sensory technology. The method selects aromatic vinegar with different vinegar ages as representative samples, and uses GC-MS technology to measure the aroma contents of two main bodies of the samples; the physicochemical index content of the taste of the sample is measured by a national standard method. Acquiring odor information of a sample by adopting a specially designed electronic nose, and acquiring taste information of the sample by using an electronic tongue system; and then, establishing a relevant information model by respectively combining the data acquired by the electronic nose and the electronic tongue with corresponding physicochemical values, and realizing the characterization of the flavor of the aromatic vinegar sample to be detected. The invention adopts two intelligent sensory technologies of an electronic nose and an electronic tongue to realize the quantitative characterization of the flavor of the aromatic vinegar with different vinegar ages, and the evaluation method is simple, rapid, intelligent and reliable in result. The shelf life of the pickled vegetable compound seasoning is predicted by combining a zero-order reaction kinetics model with an Arrhenius model.
Zhang 24924m (patent application No. 201610821923.2) discloses a method for determining shelf life of flexible bactericidal conditioning fruit and vegetable dishes by using low-field nuclear magnetism in combination with an electronic nose. The shelf life of the fruit and vegetable dish is determined by pretreatment, flexible sterilization, index measurement, establishment of a kinetic model, model verification and evaluation. The invention establishes a dynamic model of the response value of the electronic nose and the combined water content, and establishes a flexible sterilization conditioning fruit and vegetable dish shelf life model according to the dynamic model. The method can quickly and effectively predict the shelf life of the flexible sterilization and conditioning fruit and vegetable products in the range of 4-28 ℃, can monitor the quality of flexible sterilization and conditioning fruit and vegetable dishes in the processes of production, transportation, storage and sale, and provides reference for producers and consumers. The invention divides the eating period of the pickled vegetable compound seasoning by carrying out PCA and FDA on the data of the electronic tongue and determines the critical values of total acidity, color and hardness. And determining the edibility of the composite flavoring of Chinese sauerkraut by combining an Arrhenius model.
Von billows et al (patent application No. 201310625673.1) discloses "a method for discriminating flavor substances in edible fungi by using a headspace gas chromatography-mass spectrometer and an electronic nose in combination". According to the method, volatile flavor substances of the edible fungi are combined by a headspace gas chromatography-mass spectrometer and an electronic nose, and the similarity between the edible fungi is judged through principal component analysis and a radar map, so that different edible fungi are identified. The method can rapidly and accurately identify different edible fungi, and improve the accuracy, scientificity and authority of edible fungi identification. The invention aims to analyze the main components of data of an electronic tongue and a gas chromatography-mass spectrometer, and the data are combined with an Arrhenius model to predict the edible period of the pickled vegetable compound seasoning.
Disclosure of Invention
The invention aims to provide a method for judging the shelf life and verifying the shelf life of a pickled vegetable compound seasoning, which combines an electronic tongue and an electronic nose with a gas chromatography-mass spectrometer and a compound seasoning quality index, and simultaneously researches the change rule of the quality of the pickled vegetable compound seasoning by using a shelf life judging model to accurately judge the shelf life of the compound seasoning.
The technical scheme of the invention is as follows:
a method for judging the shelf life and verifying the shelf life of a pickled vegetable compound seasoning mainly comprises the following steps:
(1) And (3) measuring the quality index of the standard sample: under the set storage conditions, the following criteria were measured at intervals of 56, 14 and 7 days, respectively: detecting the total acid value of the compound flavoring of pickled vegetables by pH potentiometric titration according to the standard specified in GB 12456-2021; performing puncture experiment on the pickle compound seasoning by using a texture analyzer and a TA2 probe; determining the color change of the color difference instrument; and carrying out sensory evaluation on the pickled vegetable compound seasonings by 11 persons; establishing a standard sample database of the pickled vegetable compound seasoning with the quality index changing along with the storage time;
(2) Electronic tongue detection of standard samples: measuring non-volatile flavor components of the compound flavoring of the pickled vegetables in the storage process by using 7 sensors of the electronic tongue, including sour taste, bitter taste, salty taste, delicate flavor, sweet taste, aftertaste-A and aftertaste-B sensors, and obtaining electronic tongue detection data of the compound flavoring of the pickled vegetables through data analysis, wherein the detection data comprise sour taste, bitter taste, aftertaste, delicate flavor, salty taste and sweet taste;
(3) Electronic nose testing of standard samples: placing the pickled vegetable compound seasoning into a sealed container, and standing for 40-60 min at normal temperature; then a sample injection needle of the electronic nose sucks gas in the sealed container, 18 groups of gas sensor arrays including S1-S18 in an air chamber of the electronic nose detect the gas emitted by the sample, and the detection time is 60-80S;
(4) And (3) detecting a standard sample by using a gas chromatography-mass spectrometer: putting the pickled vegetable compound seasoning into a closed container, absorbing components emitted from a sample by using a sensor of a gas chromatography-mass spectrometer, and detecting ester flavor components in the sample for 1h;
(5) Data analysis and Chinese sauerkraut compound seasoning classification: performing principal component analysis and Fisher discriminant analysis on the ester flavor component data detected by the electronic tongue, the electronic nose and the gas chromatography-mass spectrometer obtained in the steps (1) to (4), and classifying the pickled vegetable compound seasoning by combining sensory score to obtain three classifications: the quality guarantee period is high, the quality guarantee period is suboptimal, the quality guarantee period is over, and the storage days of each type are determined;
(6) Establishing a shelf life prediction model: the method is carried out by utilizing an Arrhenius model and total acid and L values, and the obtained shelf life prediction models are respectively as follows:
the following steps are carried out by utilizing an Eyring model, total acid and a value of L, and the obtained shelf life prediction models are respectively as follows:
wherein A, B, C and D are actual values of quality index; r is a gas constant: 8.3144J/mol K; t is the absolute temperature; h is the Pockelang constant: 6.626X 10 -34 (ii) a kB is boltzmann constant: 1.381 × 10 -23 (ii) a Establishing a shelf life prediction model by adopting Origin software, and determining a reaction kinetic model according to the relation between the quality index and the time in the step (5); determining Arrhenius and Eying models according to the relationship between the k value and the temperature in the reaction kinetic equation; combining a reaction kinetics equation with an Arrhenius equation and an Eying equation respectively, performing principal component analysis on the content of the ester substances, the electronic tongue and the electronic nose measured in the gas chromatography-mass spectrometer according to the classification standard in the step (5), and determining a critical value of a quality index; wherein, the total acid value is more than or equal to 5.49mg/g, the color difference L is less than or equal to 49.85, and the sample is judged to be a high-quality product; if the total acid value is more than or equal to 6.02mg/g and the color difference L is less than or equal to 47.14, judging that the sample is a suboptimal product; if the total acid value is more than or equal to 6.55mg/g and the color difference L is less than or equal to 45.80, judging the sample to be an inferior product;
(7) Detecting the pickle compound seasoning to be detected: carrying out total acid, color, texture and sensory evaluation determination on a sample to be detected according to the step (1); substituting the measured data into the shelf life model established in the step (6), and calculating the predicted total acid value and the color difference L of the sample; and determining the quality of the pickled Chinese cabbage to be detected according to the critical values of the total acid value and the color difference L in different classification results.
The pickled vegetable compound seasoning comprises pickled vegetable compound seasoning which takes fruits and vegetables as main raw materials, is delivered from a factory after being pretreated, fermented and pickled, and can be eaten directly or after being cooked.
Preferably: the storage conditions described in step 1 were 25, 35 and 45 ℃ with a relative humidity of 70%.
Preferably, in the gas sensor array of the group of electronic noses 18, the output values of S1, S6, S9 and S18 are selected for data analysis.
The invention has the beneficial effects that:
(1) the method for judging the shelf life of the pickled vegetable compound seasoning based on the shelf life judging model processes data in a high-precision real-time mode, has the characteristics of rapidness, accuracy and real-time performance, and is small in prediction error, high in prediction precision and more comprehensive in obtained information.
(2) According to the invention, the electronic tongue and the electronic nose are combined with the gas chromatography-mass spectrometer as a detection means for the quality of the pickled vegetable compound seasoning, the detection accuracy is high, the price is relatively low, and the rapid and accurate detection requirements of large-batch samples can be met.
(3) The quality guarantee period judging model is combined with an electronic tongue technology, an electronic nose technology and a gas chromatography-mass spectrometer technology, a linear mapping relation among the electronic tongue flavor, the electronic nose smell, accurate volatile substance components and the quality indexes of the pickled vegetable compound seasoning is required to be established on the basis of an accurate mathematical model, the judgment and detection of the quality guarantee period of the pickled vegetable compound seasoning are realized, some defects and limitations in the experimental operation process are avoided, and the rapid and accurate prediction simulation effect is directly achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The technical solution of the present invention will be further described with reference to specific examples.
Example 1: a method for determining shelf life of compound flavoring for Sichuan sauerkraut and verifying shelf life is provided.
The commercial Sichuan pickled Chinese cabbage compound seasoning is stored in an environment of 25, 35 and 45 ℃ respectively. The detection steps are as follows: firstly, detecting the quality index change of the composite seasoning for the Sichuan pickled Chinese cabbage after different storage times, measuring by using an electronic tongue technology, an electronic nose technology and a gas chromatography-mass spectrometer technology, and calculating an electronic tongue value, an electronic nose value and a gas chromatography-mass spectrometer value. And performing reaction kinetic model fitting on the quality index by Origin software, and performing PCA and FDA classification on the electronic tongue value, the electronic nose value and the gas chromatography-mass spectrometer ester flavor substance value. And calculating a critical value of the quality index by combining a reaction kinetic model and an Arrhenius model and an Eyring model respectively. And finally, detecting the total acid value, the color difference L, the electronic tongue, the electronic nose and the gas chromatography-mass spectrometer of the composite seasoning for the Sichuan pickled vegetable to be detected to obtain an experimental value, and comparing a predicted value obtained by a shelf life judging model with the experimental value, wherein the components of the composite seasoning for the Sichuan pickled vegetable slightly interfere with the value of the gas chromatography-mass spectrometer, but the relative error can still be controlled within 3%. Comparison shows that the Arrhenius fitting effect is better than that of an Eying model, so that the Arrhenius model is selected to calculate the following indexes. After being stored for 28 days, the shelf life judgment model outputs a total acid predicted value of 5.76mg/g, a color difference L value of 48.35 and exceeds a high-quality shelf life standard (5.49 mg/g, 49.85), after being stored for 56 days, the shelf life judgment model outputs a total acid predicted value of 6.35mg/g, a color difference L value of 46.20 and exceeds a secondary high-quality shelf life (6.02 mg/g, 47.14), and the end of the shelf life of the composite seasoning for Sichuan pickled vegetables
Example 2: a method for determining shelf life of compound flavoring for northeast sauerkraut and verifying shelf life is provided.
The commercial compound seasoning for northeast vegetables is stored in the environment of 25, 35 and 45 ℃ respectively. The detection steps are as follows: firstly, detecting the change of the total acid value of the compound seasoning for the northeast sauerkraut after different storage times, measuring by using an electronic tongue technology, an electronic nose technology and a gas chromatography-mass spectrometer technology, and calculating the electronic tongue value, the electronic nose value and the content value of ester substances of the gas chromatography-mass spectrometer. And performing reaction kinetic model fitting on the quality indexes through Origin software, and performing PCA and FDA classification on the electronic tongue value, the electronic nose value and the gas chromatography-mass spectrometer ester flavor substance value. And calculating the critical value of the quality index by combining a reaction kinetic model and an Arrhenius model and an Eying model respectively. And finally, detecting quality indexes, an electronic tongue, an electronic nose and a gas chromatography-mass spectrometer of the composite seasoning for the northeast sauerkraut to be detected to obtain an experimental value, and comparing a predicted value obtained by the shelf life determination model with the experimental value, wherein the composite seasoning for the northeast sauerkraut has complex components, slightly interferes the gas chromatography-mass spectrometer value, and the relative error can be controlled within 5%. Comparison shows that the Arrhenius fitting effect is better than that of an Eyring model, so that the Arrhenius model is selected to calculate the following indexes. After 35 days of storage, the predicted value of the total acid output by the quality guarantee period judgment model is 6.42mg/g, the color difference L is 48.64 and exceeds the quality guarantee period standard (6.35 mg/g and 49.56), after 56 days of storage, the predicted value of the total acid output by the quality guarantee period judgment model is 7.94mg/g, the color difference L is 47.01 and exceeds the next quality guarantee period (7.08 mg/g and 47.10), and the end of the quality guarantee period of the compound seasoning for the northeast sauerkraut is finished
Example 3: method for determining shelf life judgment and shelf life verification of compound seasoning for Yunobu pickled Chinese cabbage
Respectively adding the commercial Yunobu pickled Chinese cabbage with compound seasonings at 25 and 3Storage at 5 and 45 deg.C. The detection steps are as follows: firstly, detecting the total acid value change of the compound seasoning for the yunobile sauerkraut after different storage time, measuring by using an electronic tongue technology, an electronic nose technology and a gas chromatography-mass spectrometer technology, and calculating the electronic tongue value, the electronic nose value and the lipid substance content value of the gas chromatography-mass spectrometer. And performing reaction kinetic model fitting on the quality index by Origin software, and performing PCA and FDA classification on the electronic tongue value, the electronic nose value and the gas chromatography-mass spectrometer ester flavor substance value. And calculating the critical value of the quality index by combining a reaction kinetic model and an Arrhenius model and an Eying model respectively. And finally, detecting the quality index, the electronic tongue, the electronic nose and the gas chromatography-mass spectrometer of the compound seasoning for the pickled Chinese cabbage to be detected to obtain an experimental value, and comparing a predicted value obtained by the shelf life judgment model with the experimental value, wherein the compound seasoning for the pickled Chinese cabbage has complex components, slightly interferes the value of the gas chromatography-mass spectrometer, and can still control the relative error within 3 percent. Comparison shows that the Arrhenius fitting effect is better than that of an Eyring model, so that the Arrhenius model is selected to calculate the following indexes. After 35 days of storage, the predicted value of the total acid output by the quality guarantee period judgment model is 6.59mg/g, the color difference L is 48.68 and exceeds the standard of the high-quality guarantee period (6.51 mg/g and 49.25), after 56 days of storage, the predicted value of the total acid output by the quality guarantee period judgment model is 7.69mg/g, the color difference L is 45.81 and exceeds the secondary high-quality guarantee period (7.50 mg/g and 46.97), and the end of the composite quality guarantee period of the yunpui pickled vegetable seasoning
Table 1 below shows the response substances corresponding to the 18 sensors of the electronic nose:
TABLE 1 response substance corresponding to 18 sensors of electronic nose
Table 1 Response substances corresponding to 18sensors of electronic nose
Claims (4)
1. A method for judging the shelf life and verifying the shelf life of a pickled vegetable compound seasoning is characterized by mainly comprising the following steps:
(1) And (3) measuring the quality index of the standard sample: under the set storage conditions, the following criteria were measured at intervals of 56, 14 and 7 days, respectively: detecting the total acid value of the compound flavoring of pickled vegetables by pH potentiometric titration according to the standard specified in GB 12456-2021; performing puncture experiment on the pickle compound seasoning by using a texture analyzer and a TA2 probe; determining the color change of the color difference meter; and carrying out sensory evaluation on the pickled vegetable compound seasonings by 11 persons; establishing a standard sample database of the pickled vegetable compound seasoning with the quality index changing along with the storage time;
(2) Electronic tongue detection of standard samples: utilizing sensors including sour taste, bitter taste, salty taste, delicate flavor, sweet taste, aftertaste-A and aftertaste-B of the electronic tongue, measuring non-volatile flavor components of the compound flavoring of the pickled vegetables in the storage process by 7 sensors, and obtaining electronic tongue detection data of the compound flavoring of the pickled vegetables through data analysis, wherein the detection data comprise the sour taste, the bitter taste, the aftertaste, the delicate flavor, the salty taste and the sweet taste;
(3) Electronic nose testing of standard samples: putting the pickled vegetable compound seasoning into a sealed container, and standing for 40-60 min at normal temperature; then a sample injection needle of the electronic nose sucks gas in the sealed container, 18 groups of gas sensor arrays including S1-S18 in the gas chamber of the electronic nose detect the gas emitted by the sample, and the detection time is 60-80S;
(4) Detecting a standard sample by using a gas chromatography-mass spectrometer: putting the pickled vegetable compound seasoning into a closed container, absorbing components emitted from a sample by using a sensor of a gas chromatography-mass spectrometer, and detecting ester flavor components in the sample for 1h;
(5) Data analysis and Chinese sauerkraut compound seasoning classification: performing principal component analysis and Fisher discriminant analysis on the ester flavor component data detected by the electronic tongue, the electronic nose and the gas chromatography-mass spectrometer obtained in the steps (1) to (4), and classifying the pickled vegetable compound seasoning by combining sensory score to obtain three classifications: the quality guarantee period is high, the quality guarantee period is suboptimal, the quality guarantee period is over, and the storage days of each type are determined;
(6) Establishing a shelf life prediction model: the total acid and L values are fitted through an Arrhenius model and a zero-order reaction kinetics model, and the obtained shelf life prediction models are respectively as follows:
(7) Detecting the pickle compound seasoning to be detected: carrying out total acid, color, texture and sensory score determination on a sample to be detected according to the step (1); substituting the measured data into the shelf life model established in the step (6), and calculating the predicted total acid value and the color difference L of the sample; and determining the quality of the pickled Chinese cabbage to be detected according to the critical values of the total acid value and the color difference L in different classification results.
2. The method for determining the shelf life and verifying the shelf life of the pickled vegetable compound seasoning as claimed in claim 1, wherein the pickled vegetable compound seasoning comprises pickled vegetable compound seasoning which is prepared from fruits and vegetables as main raw materials, is subjected to fermentation and pickling processing after pretreatment, leaves a factory and is edible directly or after cooking.
3. The method for determining the shelf life and verifying the shelf life of the pickled vegetable compound seasoning according to claim 1, wherein the storage conditions in step 1 are as follows: 25. 35 and 45 ℃ and a relative humidity of 70%.
4. The method for determining the shelf life and verifying the shelf life of the pickled vegetable compound seasoning according to claim 1, wherein the method comprises the following steps: and selecting output values of the electronic noses S1, S6, S9 and S18 from the 18 groups of gas sensor arrays of the electronic noses for data analysis.
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