METHOD FOR DETERMINING THE CONTENT of soy products in boiled sausages

摘要

A method for determining the content of soy products in boiled sausages includes forming a matrix of sensors, sampling, preparation equilibrium gas phase introduction of gas phase to the cell unit for detection by methodology "piezoelectric nose" and recording signals of analytical sensors. A matrix of three sensors is formed on the basis of piezoelectric resonators, with electrodes modified by applying to their surface of films of polar chromatographic sorbents: Triton X-100 (TX-100) with coating weight of 20 ... 25 mcg, polyethylene glycol PEG 2000 (PEG-2000) and polyethylene phthalate (PEG phthalate) with a mass of each cover 10 ... 15 mcg, two middle samples are taken, one sample is analyzed on the day of setting the examination of the products, the second - on the fifth day of storage at 0 ... 6 ° C, with pre-heating to 18 ... 22 ° C, as the analytical information using the maximum sensor signal fluctuations.