Arsenieva Larysa Yuriivna,Kalinichenko Asia Oleksandrivna,Ivanov Sergii Vitaliyovych,Kuchmenko Tetyana Anatolіїvna
申请号：
UAA201407716
公开号：
UA111254C2
申请日:
2014.07.09
申请国别(地区):
UA
年份:
2016
代理人:
摘要：
The invention relates to a method for the detection of soybean products content in cooked sausages which provides for the formation of sensor array, sampling, the preparation of equilibrium gaseous phase, introduction of gaseous phase to the detection cell of the “piezoelectronic nose” device and recording analytic signals of sensors, wherein the array is formed of three sensors based on piezoquartz resonator cavities which electrodes are modified by films of polar chromatographic sorbents Triton X-100 (TX-100) with coating weight of 20-25 mg, polyethylene glycol 2000 (PEG-2000) and polyethylene glycol phthalate (PEG phthalate), each with coating weight of 10-15 mg, middle sampling is performed, one sample is analyzed on day of taking product for examination, second sample is analyzed on fifth day of storage at a temperature of 0-6 °C with preliminary heating to 18-22 °C, peak signals of sensor oscillations for 60 s of measurement ( EMBED Equation.3 ) are used as analytical information, according to which share of signal of each sensor to resultant analytical signal is calculated by formula: EMBED Equation.3 , wherein EMBED Equation.3 - share of i-th sensor signal, %, EMBED Equation.3 - peak signal of i-th sensor oscillations for 60 s, Hz, i - identification of sensors in the array (TX-100, PEG-2000, PEG phthalate), 3 – number of sensors in the array, thereafter change of share of each sensor signal is calculated according to two measurements ( EMBED Equation.3 ): EMBED Equation.3 , wherein EMBED Equation.3 - change of share of i-th sensor signal according to two measurements, %, EMBED Equation.3 - share of i-th sensor signal for first day of measurement, %, EMBED Equation.3 - share of i-th sensor signal for fifth day of measurement, %. Three obtained values with constant ratio of change of share of sensor signals are compared: if values of (WTX-100 are from 35 to 40 %, (WPEG-2000 from 15 to 20 % and (WPEG phthalate from 20 to -15% cooked sausages don’t contain soyb
