中文摘要：

优势致腐菌是引起猪肉变质的重要原因之一,为了探索猪肉优势致腐菌绿色、快速的检测方法,本研究使用天然色素作为气体可视化传感器阵列的气敏材料,区分猪肉中的优势致腐菌。首先从植物中提取17种天然色素作为气敏材料,并将其固定在基底材料上,干燥后制成气体可视化传感器阵列。将3种优势致腐菌（梭状芽孢杆菌、热死环丝菌、假单胞菌）分别接种至3组猪肉样本中,在室温（20℃）条件下分别培养8、16和24 h,然后将传感器阵列与猪肉样本产生的挥发性物质接触并发生反应,用扫描仪获取传感器阵列与每个样本反应前后的图像信息,将传感器反应前后的颜色差值作为样本的特征值组成一个数据矩阵,并制成差值图像。最后采用主成分分析对培养8,16和24 h后的3种优势致腐菌进行检测,识别率分别为90%,90%和100%。结果表明,天然色素可以作为气体传感器的气敏材料,检测猪肉的优势致腐菌,且检测过程不会产生化学毒害。

英文摘要：

In order to discriminat the dominant spoilage bacteria in pork by a rapid non-destructive and safety detction method. A novel smell visualization test method based on natural pigments as gas-sensing material was developed to meet the demand of rapid and safe detection distinguish the dominant spoilage bacteria of pork, Clostridium, Brochothix thermosphacta and Pseudomonas. Natural pigment, as gas sensing materials were extracted from 17 plants and fixed on the base material. The three dominant spoilage bacteria were inoculated on the pork, and cultured for 8 h, 16 h, 24 h respectively under 20 ~C. The image information of each sample was obtained by scanner, and before and after the color difference value of sensors as sample characteristic value. Odors of pork of four different groups （ control group, Clostridium group, Brochothix thermosphacta group and Pseudomonas group ） were detected by gas sensor. Those signals processed by principle components analysis （PCA） can be used to discriminate the dominant spoilage bacteria in pork, and the recognition rate is up to 90%, 90%, and 100% after 8 h, 16 h and 24 h, respectively. The research results show that the colorimetric sensor array based on natural pigments contain less harmful chemical components to human body, and it can be applied in the rapid detection and distinguish the dominant spoilage bacteria of pork.