基于阳极氧化铝比色阵列传感器对鱼肉新鲜度的测定

为了快速、准确地对鱼肉新鲜度进行无损实时监测，本研究以阳极氧化铝片为基材，选取13种指示剂作为气敏材料，构建了一种可视化比色阵列传感器。利用所构建的比色阵列传感器对贮藏过程中大菱鲆鱼肉新鲜度进行测定。结果表明，在25 ℃条件下，当贮藏时间超过22 h时，鱼肉的总挥发性盐基氮（TVB-N）含量达到32.85 mg/100 g，鱼肉发生腐败变质，此时的比色阵列传感器中的阵列点发生颜色变化。提取阵列点在响应前后的红、绿、蓝（Red、Green、Blue，RGB）值并进行差减，对其进行聚类分析和主成分分析。结果表明，该传感阵列能够准确区分不同贮藏时间段的鱼肉新鲜度。此外，将该阵列传感器应用于不同贮藏时间下鲤鱼和美国红鱼新鲜度的检测，结果表明通过传感阵列预测的TVB-N值与实际测量值之间没有显著性差异。因此，将该传感器应用于鱼肉新鲜度监测具有可行性。

Determination of Freshness of Fish by Colorimetric Array Sensor Based on Anodic Aluminum Oxide Flake

In order to quickly and accurately non-destructive real-time monitoring of fish freshness, a visual colorimetric array sensor was constructed in this study based on anodized aluminum flakes as the substrate and 13 indicators selected as gas-sensitive materials. The freshness of turbot during storage was measured by using the constructed colorimetric array sensor. The results showed that the total volatile basic nitrogen (TVB-N) value of turbot reached 32.85 mg/100 g when the storage time was more than 22 h at 25 ℃, and the fish was rotten. At this time, the color of the array points in the colorimetric sensor array changed. The RGB values of sensor array points before and after response were extracted and subtracted, and the clustering analysis and principal component analysis were carried out. The results showed that the colorimetric array sensor was able to accurately distinguish the freshness of fish in different storage time periods. In addition, the array sensor was applied to detect the freshness of carp and American redfish at different storage times, and the results showed that there was no significant difference between the TVB-N values predicted by the colorimetric array sensor and the actual measured values. Therefore, it is feasible to apply the sensor to fish freshness monitoring.