苏智敏 吴振 师萱 贾凤霞 周瑶 黄婧禹

摘 要：本文利用X射线荧光光谱分析（X-ray Fluorescent Spectroscopy，XRF）检测方法和电子舌传感技术，测定12种市售食盐中9种主要元素含量（Cl、Na、Mg、Sx、Si、Al、K、Ca和Zn）及其8种滋味响应值（酸味、苦味、涩味、苦味回味、涩味回味、鲜味、丰富性和咸味），阐明食盐产品基本属性与其中微量元素含量、电子舌滋味之间的相关性。结果表明，分别采用两种不同的检测方法对其进行聚类分析，其聚类相似度达到50%。食盐中海盐氯元素含量最高、井矿盐次之、湖盐最低，海盐中钾元素含量明显高于井矿盐、湖盐;食盐所表现的咸味与K含量呈正相关、鲜味呈正相关，Cl含量与产品类别呈显著正相关，表明Cl含量可以作为判断产品原料来源的主要依据，该研究为健康食盐开发、主要原料来源的选择提供了理论依据。

关键词：食盐;电子舌;元素含量;聚类分析;相关性

Quality Study of Edible Salt Based on Electronic Tongue Technology Combined with Cluster and Correlation Analysis

SU Zhimin， WU Zhen， SHI Xuan*， JIA Fengxia， ZHOU Yao， HUANG Jingyu

（Chongqing Academy of Chinese Materia Medica . Chongqing Key Laboratory of Chinese Medicine & Health Science， Chongqing 400065， China）

Abstract： Using 12 different kinds of commercial edible salt as the main raw material， the contents of 9 elements（Cl、Na、Mg、Sx、Si、Al、K、Ca、Zn）and their taste response values （sourness， bitterness， astringency， aftertaste-bitterness， aftertaste-astringency， umami， richness， saltiness）were determined by X-ray fluorescence spectrometry （XRF） and electronic tongue technology， the correlation between the basic attributes of edible salt products and the content of elements and the taste quality of electronic tongue was clarified. The results showed that the similarity of cluster analysis results from two different detection methods was 75% ; The content of chlorine in sea salt was the highest， followed by well mineral salt and lake salt. The content of potassium in sea salt was significantly higher than that of well mineral salt and lake salt; The salty taste of edible salt was positively correlated with K content and fresh taste. A significant positive correlation was found between Cl content and product category. The results indicated that Cl content could be used as the main basis for judging the source of product raw materials.This study provided a theoretical basis for the development of healthy edible salt and the selection of main raw materials.

Keywords： edible salt; electronic tongue; element content; cluster analysis; correlation

食鹽不仅是人们生活中常用的食品调味剂，还能通过调节肌肉、神经的正常兴奋性和细胞外液渗透压保持人体正常生理活动[1]。目前研究表明，无机元素作为食盐组成的重要物质基础，不同的无机元素对味觉的表达起至关重要的作用[2-4]。我国食盐感官试验多采用国家标准要求味咸、无异味，因咸味对评价员心理状况及味觉疲劳效应等因素影响，此评价标准无法定量表述且重现性极低[5-7]。

因此，本研究利用近几年在食品风味检测中广泛应用基于生物仿生学原理的电子舌传感检测技术，客观、可靠分析待测样通过产生的电流信号表达出的滋味品质[8-17]。……