基于主成分和二维差示扫描量热法分析掺假油菜蜜

doi:10.7506/spkx1002-6630-201714048

食品科学 ›› 2017, Vol. 38 ›› Issue (14): 310-315.doi: 10.7506/spkx1002-6630-201714048

基于主成分和二维差示扫描量热法分析掺假油菜蜜

陈桂云，吴威，陈坤杰

（南京农业大学工学院，江苏?南京 210031）

出版日期:2017-07-25 发布日期:2017-09-06
基金资助:
江苏省农机局农机基金项目（GXZ11002）

Analysis of Adulterated Oilseed Rape Honey Using Differential Scanning Calorimetry Combined with Principal Component Analysis and Two-Dimensional Correlation Analysis

CHEN Guiyun, WU Wei, CHEN Kunjie

(College of Engineering, Nanjing Agricultural University, Nanjing 210031, China)

Online:2017-07-25 Published:2017-09-06

摘要/Abstract

摘要： 结合主成分分析和二维相关分析方法深入挖掘掺假油菜蜜在30～100?℃温度范围的差示扫描量热（differential scanning calorimetry，DSC）曲线，揭示该温度范围掺假对油菜蜜的影响。结果表明，温度微扰下的二维DSC相关谱图和主成分分析结果能相互印证，都能深入揭示原始曲线内含的细节信息。掺假对DSC分析中热流率的影响总体是不规则表现。前者在呈现不规则表现的特点上更为直观，后者则能呈现隐藏着的微弱规律。两者结合可用来深入分析掺假油菜蜜样本的DSC特性。

关键词: 掺假蜂蜜, 差示扫描量热法, 主成分分析, 二维相关分析

Abstract: Differential scanning calorimetry (DSC) curves of adulterated oilseed rape honey in the temperature range of 30–100 ℃ were carefully analyzed by principal component analysis (PCA) and two-dimensional (2D) correlation analysis to reveal the effect of adulteration on DSC characteristics of honey. The results showed that 2D-DSC profiles under temperature perturbation and PCA could support each other and both methods could detect small changes that were difficult to detect in the original curve. Adulteration affected heat flow rate irregularly by and large. The former method was more intuitive in showing the irregular characteristics while the latter could reveal the hidden weak regularity. The two methods could be used in combination to further reveal the DSC properties of adulterated honey samples.

Key words: adulterated honey, differential scanning calorimetry, principal component analysis, two-dimensional correlation analysis

中图分类号:

O657

陈桂云，吴威，陈坤杰. 基于主成分和二维差示扫描量热法分析掺假油菜蜜[J]. 食品科学, 2017, 38(14): 310-315.

CHEN Guiyun, WU Wei, CHEN Kunjie. Analysis of Adulterated Oilseed Rape Honey Using Differential Scanning Calorimetry Combined with Principal Component Analysis and Two-Dimensional Correlation Analysis[J]. FOOD SCIENCE, 2017, 38(14): 310-315.

[1]	蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平. 红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别[J]. 食品科学, 2021, 42(6): 250-255.
[2]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[3]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[4]	李颖畅，李双燕，曹娜娜，刘雪飞，蔡友琼. 赖氨酸-半乳糖对TMAO-Fe（II）体系中TMAO热分解的影响[J]. 食品科学, 2021, 42(2): 30-35.
[5]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[6]	王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.
[7]	符成刚，刘文玉，陈友志，李玉梅，李欢康，周靖，张孔雀，魏长庆. 加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响[J]. 食品科学, 2021, 42(16): 54-60.
[8]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
[9]	刘盼盼，郑鹏程，龚自明，叶飞，冯琳，高士伟，王雪萍，王胜鹏，滕靖，郑琳，桂安辉. 工夫红茶品质分析与综合评价[J]. 食品科学, 2021, 42(12): 195-205.
[10]	孔滢，王欢，郎利新，窦晓莹，白锦荣. 不同百合样品中13 种内源性游离糖的含量分析[J]. 食品科学, 2021, 42(10): 249-254.
[11]	陈思睿，唐莹，董丹，蒋莹，何红英，王金玲. 红树莓果汁降酸发酵过程中活性成分的变化[J]. 食品科学, 2021, 42(10): 241-248.
[12]	倪德让，叶兴乾，林琳，孙崇德，孔祥礼，王和玉，王莉. 基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用[J]. 食品科学, 2020, 41(8): 250-255.
[13]	方冠宇，蒋予箭，穆晓静，施思. 浙江玫瑰醋不同发酵阶段特征性香气成分的确定[J]. 食品科学, 2020, 41(8): 234-242.
[14]	张建萍，解春芝. 不同腐乳酱营养、功能及呈味氨基酸量化表征[J]. 食品科学, 2020, 41(6): 246-251.
[15]	郭俊先，马永杰，田海清，黄华，史勇，周军. 基于高光谱反透射图像的新疆冰糖心红富士水心鉴别[J]. 食品科学, 2020, 41(6): 278-284.

基于主成分和二维差示扫描量热法分析掺假油菜蜜

Analysis of Adulterated Oilseed Rape Honey Using Differential Scanning Calorimetry Combined with Principal Component Analysis and Two-Dimensional Correlation Analysis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价