CN102967597A - Olfactory imaging sensing technology based yellow wine storage time identification method and identification system - Google Patents

Abstract

The invention discloses a rice wine age identification method and identification system based on olfactory imaging sensing technology, which specifically comprises the following steps: manufacturing an olfactory imaging sensor; acquiring an image of the olfactory imaging sensor before reaction through a scanner or a CCD camera; and using the olfactory imaging sensor React with the volatiles of rice wine; acquire the image of the olfactory imaging sensor after the reaction; extract the color characteristics of each chromogenic agent in the imaging sensor array before and after the reaction, and calculate the color characteristic changes before and after the reaction; Yellow rice wine is classified and identified. The invention overcomes the shortcoming that the traditional odor sensor is easily affected by humidity, and has fast detection speed, high sensitivity and accurate results.

Description

A method and system for identifying the age of rice wine based on olfactory imaging sensing technology

technical field

The invention relates to a method for detecting the classification of yellow rice wine with an olfactory imaging sensor technology, in particular to a method for using an olfactory imaging sensor to identify the age of yellow rice wine.

Background technique

Yellow rice wine is the oldest kind of wine in the history of our country, and it is one of the three major brewed wines (rice wine, wine and beer) in the world. In the process of rice wine brewing, due to the influence of many factors such as raw material species, saccharification starter, brewing method, brewing season, and regional (environmental) conditions, there are many types of rice wine, and their flavor substances and aroma characteristics are not the same. In order to assess the quality grade and quality of yellow rice wine, and promote it to the society for consumers to choose, it is necessary to carry out scientific testing and evaluation of the quality of yellow rice wine.

The quality evaluation of rice wine mainly includes physical and chemical index detection and artificial sensory evaluation. The detection of physical and chemical indicators generally adopts chemical methods. Although chemical methods are objective and reliable, they have the disadvantages of cumbersome steps, long detection time, and high detection costs. They cannot perform real-time and online detection of rice wine quality indicators. Sensory evaluation is easily affected by factors such as experts' experience, gender, age, mental state, physical condition and even regional environment, which will affect the accuracy and stability of sensory evaluation results.

The odor characteristic of yellow rice wine is an important factor in judging the quality of yellow rice wine. In recent years, electronic nose technology, as a rapid, non-destructive and objective detection method, has been gradually applied to the research of rice wine quality detection. However, electronic nose technology is mostly limited to the use of metal oxide sensors (MOS) to detect rice wine, and MOS sensors are easily affected by ambient temperature and humidity. The olfactory imaging sensor can overcome the shortcomings of traditional metal oxide sensors, has high sensitivity and is not easily affected by humidity, and can be applied to the detection of liquid foods such as rice wine.

Contents of the invention

The purpose of the present invention is to overcome the shortcoming that the traditional smell sensor is easily affected by humidity, and provide a method for identifying the age of yellow rice wine with a fast, sensitive and simple olfactory imaging sensor. the

The present invention is a method for detecting the age of rice wine based on olfactory imaging sensing technology, and the specific implementation steps are as follows:

(1) Select 9 porphyrin compounds, such as ①2,3,7,8,12,13,17,18-octaethyl-21 H ,23 H -porphin manganese(III) chloride; ②5,10 ,15,20-tetraphenyl-21 H ,23 H -porphine manganese(III) chloride; ③5,10,15,20-tetraphenyl-21 H ,23 H -porphine; ④5,10,15 ,20-tetraphenyl-21 H ,23 H -porphine copper(II); ⑤5,10,15,20-tetraphenyl-21 H ,23 H -porphine iron(III) chloride; ⑥5,10 ,15,20-tetrakis(4-methoxyphenyl)-21 H ,23 H -porphine iron(III) chloride; ⑦5,10,15,20-tetraphenyl-21 H ,23 H -porphine Zinc; ⑧5,10,15,20-tetrakis(4-methoxyphenyl)-21 H ,23 H -porphine cobalt(II); ⑨5,10,15,20-tetrakis(pentafluorophenyl)-21 H ,23 H -porphyrin iron(III) chloride; and 6 pH indicators, such as ①thymol blue, ②bromothymol blue, ③bromocresol green, ④cresol red, ⑤bromocresol purple , ⑥ neutral red. Dissolve them in organic solvents such as chloroform or ethanol, and prepare a uniform solution of 1-2 mg/mL.

(2) Use a micro sampler to take an appropriate amount of the above solution, fix it on a reversed-phase C2 silica gel plate or a hydrophobic PVDF membrane, and dry it to obtain a 5×3 imaging sensor array, which is sealed and stored.

(3) Obtain images of the imaging sensor array that have not reacted with rice wine volatiles through a scanner or a CCD camera.

(4) Take an appropriate amount of yellow rice wine sample in an airtight container, fix the imaging sensor array in the headspace of the sample, make the imaging sensor array contact with the volatile matter of yellow rice wine, and react for a period of time. The image of the imaging sensor array after reacting with the rice wine volatiles is acquired by a scanner or a CCD camera.

(5) Extract the R, G, and B color features before and after the reaction of each chromogenic agent in the imaging sensor array (R, G, and B represent the colors of the three channels of red, green, and blue, respectively), and calculate the color characteristics of each chromogenic agent before and after the reaction The color characteristic changes, each chromogenic agent gets 3 characteristic values, namely △R, △G and △B. In order to increase the contrast between the visible images of the sensor, so that the human eye looks more intuitive and clearer, the absolute values of ΔR, ΔG, and ΔB are mapped to 0-255 through normalization processing. The absolute values of the three 5×3 difference matrices (ΔR, ΔG, ΔB) are respectively generated into 5×3 grayscale images of R, G, and B components. Then the grayscale images are superimposed to generate a visual difference image. There are 15 chromogens in each sensor array, and a rice wine sample contains 45 imaging sensor feature values.

(6) Correlate the eigenvalues of the imaging sensor array with the age of rice wine, and discriminate the age of rice wine through discriminant function analysis (DFA).

The invention also discloses a rice wine identification system based on the above method, which is composed of a reactor, an olfactory imaging sensor, a scanner or a CCD camera, and an image processing and analysis module;

The reactor is used to hold rice wine samples and fix the olfactory imaging sensor, and the rice wine volatiles react with the olfactory imaging sensor in the reactor;

A scanner or a CCD camera is used to obtain the image information of the front and rear olfactory imaging sensors, and transmit it to the image processing and analysis module;

The image processing and analysis module is used to receive the image information transmitted by the scanner or CCD camera, extract the color features of each chromogenic agent in the imaging sensor before and after the reaction, and calculate the color feature changes before and after the reaction; Classification and identification of yellow rice wine.

The olfactory imaging sensor is an array composed of chromogenic agents.

The advantages of the present invention are: 1. The reaction between the olfactory imaging sensor array and the volatile matter of rice wine is in a natural environment, that is, without heating or vibration, the free volatile matter of rice wine reacts with the imaging sensor array; 2. The olfactory imaging sensor The technology can quickly, conveniently and accurately judge the wine age of rice wine with high detection sensitivity, which can overcome the limitations of traditional physical and chemical analysis and artificial sensory evaluation, as well as the shortcomings of traditional gas sensors that are easily affected by humidity. The invention provides an effective and convenient new method for evaluating the quality of rice wine.

Description of drawings

Figure 1 Schematic diagram of the experimental process of rice wine detection by olfactory imaging technology;

Figure 2 The score chart of the eigenvalues of the olfactory imaging sensor for four different years of rice wine processed by discriminant function analysis.

Detailed ways

Example 1:

(1) The yellow rice wines tested are the "Danyang" brand yellow rice wines of 4 different years, namely 3, 5, 8 and 10 years old rice wines. There are 15 samples of each rice wine, 60 samples in total.

(2) Nine porphyrin compounds were selected: ①2,3,7,8,12,13,17,18-octaethyl-21 H ,23 H -porphin manganese(III) chloride; ②5,10 ,15,20-tetraphenyl-21 H ,23 H -porphine manganese(III) chloride; ③5,10,15,20-tetraphenyl-21 H ,23 H -porphine; ④5,10,15 ,20-tetraphenyl-21 H ,23 H -porphine copper(II); ⑤5,10,15,20-tetraphenyl-21 H ,23 H -porphine iron(III) chloride; ⑥5,10 ,15,20-tetrakis(4-methoxyphenyl)-21 H ,23 H -porphine iron(III) chloride; ⑦5,10,15,20-tetraphenyl-21 H ,23 H -porphine Zinc; ⑧5,10,15,20-tetrakis(4-methoxyphenyl)-21 H ,23 H -porphine cobalt(II); ⑨5,10,15,20-tetrakis(pentafluorophenyl)-21 H ,23 H -porphyrin iron(III) chloride; and 6 pH indicators: ① thymol blue, ② bromothymol blue, ③ bromocresol green, ④ cresol red, ⑤ bromocresol purple, ⑥ neutral red. They were respectively dissolved in organic solutions such as chloroform or absolute ethanol to prepare a uniform solution of 2 mg/mL.

(3) Use a micro sampler to take an appropriate amount of the above solution, fix it on a reversed-phase C2 silica gel plate, and dry it to obtain a 5×3 imaging sensor array, which is sealed and stored.

(4) Obtain images of the imaging sensor array that have not reacted with rice wine volatiles through a scanner.

(5) Take 20mL rice wine sample in a petri dish, fix the imaging sensor array on the lid of the petri dish, that is, the headspace of the sample, make the imaging sensor array contact with the volatile matter of rice wine, react for 16 minutes, and obtain it through the scanner Imaging sensor array image after reaction with rice wine volatiles.

(6) Extract the R, G, and B color features of each chromogenic agent before and after the reaction in the imaging sensor array, and calculate the color feature change of each chromogenic agent before and after the reaction. Each chromogenic agent obtains three eigenvalues, namely △R , △G and △B. There are 15 chromogens in each sensor array, and a rice wine sample contains 45 (15×3) imaging sensor feature values.

(7) Using discriminant function analysis (DFA) to process the sensor eigenvalues of 60 rice wine samples. Figure 2 shows the score plots of the first two discriminant functions. It can be seen from the figure that LDA can completely distinguish rice wine from 4 different years. It shows that the combination of olfactory imaging sensor technology and appropriate chemometric method can quickly and accurately judge the wine age of rice wine, and this method is feasible.

Claims (5)

1. the yellow rice wine discrimination method in age based on sense of smell imaging sensing technology is to make first the sense of smell imaging sensor; Obtain the image of the front sense of smell imaging sensor of reaction by scanner or CCD camera; Make the volatile matter reaction of sense of smell imaging sensor and yellow rice wine; Obtain the image of the rear sense of smell imaging sensor of reaction by scanner or CCD camera; Be extracted into the color characteristic of the reaction front and back of each developer in the image-position sensor array, the color characteristic that calculates the reaction front and back changes; In conjunction with chemometrics method to the discriminating of classifying of different wine storage time of the yellow rice wine.

2. the yellow rice wine discrimination method in age based on sense of smell imaging sensing technology according to claim 1 is characterized in that concrete steps are as follows:

(1) selection is some for porphyrins and the pH indicator of chromogenic reaction, respectively they is dissolved in the organic solvents such as chloroform or ethanol, is mixed with the homogeneous solution of 1-2mg/mL; Get respectively an amount of mentioned solution with microscale sampler, be separately fixed on the anti-phase C2 silica gel plate or on the hydrophobicity pvdf membrane, obtain the imaging sensor array after the drying, airtight preservation;

(2) obtain not imaging sensor array image with the reaction of yellow rice wine volatile matter by scanner or CCD camera;

(3) get an amount of yellow rice wine sample in closed container, the imaging sensor array is fixed on the top of sample, the imaging sensor array is contacted with the volatile matter of yellow rice wine, obtain and the reacted imaging sensor array image of yellow rice wine volatile matter by scanner or CCD camera after reaction a period of time;

(4) be extracted in the image-position sensor array color characteristic before and after each developer reaction, and the color characteristic that calculates before and after each developer reaction changes, each developer obtains 3 eigenwerts, i.e. △ R, △ G and △ B;

(5) eigenwert with the imaging sensor array was associated with the wine storage time of yellow rice wine, by linear discriminant analysis to differentiating the wine storage time of yellow rice wine.

3. the yellow rice wine discrimination method in age based on sense of smell imaging sensing technology according to claim 2 is characterized in that described porphyrins is: 1. 2,3,7,8,12,13,17, and 18-octaethyl-21 H, 23 H-porphines manganese (III) chloride; 2. 5,10,15,20-tetraphenyl-21 H, 23 H-porphines manganese chloride (III); 3. 5,10,15,20-tetraphenyl-21 H, 23 H-porphines; 4. 5,10,15,20-tetraphenyl-21 H, 23 H-porphines copper (II); 5. 5,10,15,20-tetraphenyl-21 H, 23 H-porphines iron chloride (III); 6. 5,10,15,20-four (4-anisyl)-21 H, 23 H-porphines iron chloride (III); 7. 5,10,15,20-tetraphenyl-21 H, 23 H-porphines zinc; 8. 5,10,15,20-four (4-anisyl)-21 H, 23 H-porphines cobalt (II); 9. 5,10,15,20-four (pentafluorophenyl group)-21 H, 23 H-porphyrin iron chloride (III);

Described pH indicator is 1. thymol blue, 2. bromthymol blue, 3. bromcresol green, 4. cresol red, 5. bromcresol purple, 6. dimethyl diaminophenazine chloride.

4. the yellow rice wine identification system based on the described method of claim 1 is characterized in that, by reactor, sense of smell imaging sensor, scanner or CCD camera and image processing and analyzing module composition;

Reactor is used for holding yellow rice wine sample and fixing sense of smell imaging sensor, and yellow rice wine volatile matter and sense of smell imaging sensor react in reactor;

Scanner or CCD camera are used for obtaining the image information of the forward and backward sense of smell imaging sensor of reaction, and are sent to the image processing and analyzing module;

The image processing and analyzing module is used for the image information that reception scanner or CCD camera transmit, and is extracted into the color characteristic of the reaction front and back of each developer in the image-position sensor, and the color characteristic that calculates the reaction front and back changes; In conjunction with chemometrics method to the discriminating of classifying of different wine storage time of the yellow rice wine.

5. system according to claim 4 is characterized in that described sense of smell imaging sensor is the array that is made of developer.

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