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پیاده سازی و ساخت سامانۀ زبان الکترونیک به منظور تشخیص تقلب در زعفران | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 9، دوره 46، شماره 4، دی 1394، صفحه 405-413 اصل مقاله (539.89 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2015.57347 | ||
| نویسندگان | ||
| کبری حیدربیگی* 1؛ سید سعید محتسبی2؛ شاهین رفیعی2؛ مهدی قاسمی ورنامخواستی3؛ کرامت اله رضایی4؛ ماریا لوز رودریگوز-مندز5 | ||
| 1استادیار گروه مکانیک ماشینهای کشاورزی، دانشگاه ایلام | ||
| 2استاد گروه مکانیک ماشینهای کشاورزی، دانشگاه تهران | ||
| 3استادیار گروه مکانیک ماشینهای کشاورزی، دانشگاه شهرکرد | ||
| 4استاد گروه صنایع غذایی، دانشگاه تهران | ||
| 5استاد گروه مهندسی شیمی، دانشگاه والادولید، اسپانیا | ||
| چکیده | ||
| زعفران به‌دلیل عطر، رنگ، و خواص دارویی آن محصولی شناخته‌شده و به‌عنوان افزودنی مهم خوراکی، شایان توجه است. علاوه بر این، به‌دلیل قیمت بالای زعفران، تقلب در آن در بازارهای جهانی متداول است. در این پژوهش، سامانۀ قابل حمل زبان الکترونیک دارای آرایهای از حسگرهای ولتامتری بر پایۀ الکترودهای صفحۀ چاپی (SPE) به‌منظور تشخیص تقلب در زعفران، شرح‌وبسط یافت. انواع زعفران تقلبی از مخلوط‌کردن زعفران اصلی با خامۀ زعفران، گلرنگ، کلالۀ رنگشدۀ ذرت، و رنگ‌های شیمیایی تارترازین و متیل اورنج، تهیه شده است. شکل و مکان پیکهای هر ولتاموگرام حاصل از آرایۀ حسگری زبان الکترونیک در محلولهای متفاوت و ویژۀ همان ماده و پیکهای هر ولتاموگرام وابسته به اجزای ردوکس در محلول مورد نظر بود. ویژگیهای استخراج‌شده از سیگنالهای حاصل از سامانۀ زبان الکترونیک، با روشهای تحلیل مؤلفههای اصلی (PCA)، و تحلیل تفکیک خطی (LDA) پردازش و تمام نمونهها به‌طور کامل از یکدیگر متمایز شدند. نتایج طبقهبندی نمونهها، قابلیت بالای سامانۀ زبان الکترونیک را در تشخیص و تمایز تقلب در زعفران نشان داد. بنابر قابلیت حسگرهای زبان الکترونیک، این سامانه میتواند جایگزین روشهای زمانبر و پیچیدۀ متداول در تشخیص و تعیین ترکیبات زعفران و تعیین درجۀ خلوص زعفران شود. | ||
| کلیدواژه‌ها | ||
| تقلب؛ زبان الکترونیک؛ زعفران؛ PCA؛ LDA | ||
| عنوان مقاله [English] | ||
| An electronic tongue design for the detection of adulteration in saffron samples | ||
| نویسندگان [English] | ||
| Kobra Heidarbeigi1؛ Seyed Saeid Mohtasebi2؛ Shahin Rafiee2؛ Mahdi Ghasemi-Varnamkhasti3؛ Karamatollah Rezaei4؛ Maria Luz Rodriguez-Mendez5 | ||
| 1Professor, Mechanicot agricultural Maclinary department, university of Ilam | ||
| 2Profeesor, Mechanic of Agriculturar Maclinary, university of Tehran | ||
| 3Assistant Professor, Machanic of Agriculturar ,share kord university | ||
| 4Professor, food Industry department, university of Tehran | ||
| 5Professor, chemical Engineering department, university of valadolid, spain | ||
| چکیده [English] | ||
| Saffron is popular because of its delicate aroma, attractive color and medical properties and is used as a food additive. Moreover, due to the high cost of saffron, adulteration is rampant in the local market. In this research, a portable electronic tongue system consisted of an array of five voltammetric sensors was developed and successfully used to discriminate adulteration in saffron samples. Adulterated saffron samples were prepared by combining of original saffron with different proportions of yellow styles, safflower, dyed corn stigma, and tartrazine and methyl orange. The voltammetric responses obtained from the sensor array of the electronic tongue were specific for each type of saffron and there was observed that shape and place of the peaks in each voltammogram regard to different sample solutions were various and specific for, and were depend to the redox components of the corresponding samples. The extracted features from obtained signals and voltammograms, after preprocessing, by the sensory analysis were used for processing data by (PCA) and (LDA). As observed from PCA scores plot, all the samples could be clearly discriminated from each other. Also, the result of classification of samples revealed that e-tongue system can discriminate and detect the adulteration in saffron samples. | ||
| کلیدواژه‌ها [English] | ||
| Saffron, Electronic Tongue, Adulteration, PCA, LDA | ||
| مراجع | ||
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