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研究生: 葉耀中
Yeh, Yao-Chung
論文名稱: 以氣相層析質譜在模式識別法下分析咖啡豆並開發新式電子鼻鑑定烘焙過程
Analysis of coffee beans by pattern recognition of gas chromatography mass spectrometry and development of new electronic nose for the identification of roasting process
指導教授: 林震煌
Lin, Cheng-Huang
學位類別: 碩士
Master
系所名稱: 化學系
Department of Chemistry
論文出版年: 2020
畢業學年度: 108
語文別: 中文
論文頁數: 86
中文關鍵詞: 模式識別氣相層析質譜法
英文關鍵詞: gas chromatography mass spectrometry
DOI URL: http://doi.org/10.6345/NTNU202000588
論文種類: 學術論文
相關次數: 點閱:131下載:0
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  • 使用氣相層析質譜技術為基礎,配合 LabVIEW (Laboratory Virtual Instrumentation Engineering Workbench) 電腦語言程式,使用模式識別 (pattern recognition) 的方法,開發出成功識別相似度的程式,可用以研究咖啡產區的辨識。透過計算參考樣品和標準樣品彼此之間的交叉相關係數 (cross correlation factor , CCF) 來估量相似度的值。在本程式中定義兩組圖譜的相似度, A 圖譜為標準品, B 圖譜為對照圖,相似度會在0%到100%之間。當 (A⋂B)/(A⋃B)=1 時,相似度為 100% ;當 (A⋂B)/(A⋃B)=0 時,相似度為 0% 。比對市面上5種咖啡豆在三種烘焙度下,同條件的情況下的氣相層析圖,發現在淺烘及深烘下,地區相近的咖啡豆有較高的相似度。自行開發的程式具有將相似度量化、簡單操作、快速得出結果等優點,且已成功應用在氣相層析圖譜的比對上。揮發性有機氣體在深烘焙下的滯留時間較長,煙霧產出的速度比揮發性有機氣體還快,並且似乎沒有同時夾帶揮發性有機氣體。

    Using gas chromatography mass spectrometry technology as the basis, in conjunction with LabVIEW (Laboratory Virtual Instrumentation Engineering Workbench) computer language program, using pattern recognition method, developed a program to successfully identify similarity, which can be used to study the identification of coffee production areas . The similarity value is estimated by calculating the cross correlation factor (CCF) between the reference sample and the standard sample. In this program, define the similarity of two sets of maps. A-spectrum is the standard product and B-spectrum is the control image. The similarity will be between 0% and 100%. When (A⋂B)/(A⋃B)=1, the similarity is 100%; when (A⋂B)/(A⋃B)=0, the similarity is 0%. Taking the gas chromatogram of Arabica variety Kenya coffee beans as the standard spectrum, comparing the gas chromatogram of five kinds of coffee beans on the market under three roasting degrees and under the same conditions, it was found in light roasting and Under deep roasting, coffee beans in similar regions have a high degree of similarity. The self-developed program has the advantages of quantification of similarity, simple operation, and quick results, and has been successfully applied to the comparison of gas chromatogram. The residence time of volatile organic gas in deep roasting is longer, the smoke production rate is faster than that of volatile organic gas, and it does not seem to entrain volatile organic gas at the same time.

    摘要 i Abstract ii 目次 iii 表次 vi 圖次 vii 第一章 緒論 1 1-1 研究目的 1 1-2 研究背景介紹 2 1-3 咖啡簡介 4 1-3-1 咖啡歷史 5 1-3-2 咖啡品種 7 1-3-3 咖啡產地 10 1-3-4 咖啡烘焙 12 第二章 分析原理及方法 14 2-1 氣相層析質譜法 14 2-1-1 氣相層析儀 14 2-1-2 介面 18 2-1-3 質譜儀 19 2-1-4 資料處理 22 2-1-5 質譜儀校正 23 2-2 頂空固相微萃取 25 2-2-1 原理 25 2-2-2 操作 26 2-3 LabVIEW (Laboratory Virtual Instrumentation Engineering Workbench) 27 2-3-1 LabVIEW 簡介 27 2-3-2 LabVIEW 的功用 27 2-4 氣體感測器 29 2-4-1 二氧化碳感測器 29 2-4-2 半導體氣體感測器 31 第三章 儀器與實驗方法 34 3-1 Labview 相似度比對程式 34 3-1-1 相似度邏輯運算原理 34 3-1-2 比對程式操作說明 35 3-2 自組裝新式電子鼻 38 3-2-1 自組裝新式電子鼻裝置 38 3-2-2 程式介面操作 41 3-3 儀器及周遭設備列表 43 3-4 樣品列表 45 3-5烘豆條件以及實驗流程 45 第四章 結果與討論 46 4-1 頂空固相微萃取法 46 4-1-1 實驗條件 46 4-1-2 條件最佳化 47 4-2 咖啡豆之比較 51 4-2-1 不同產區之咖啡豆比較 51 4-2-2 不同品種之咖啡豆比較 65 4-2-3 市售咖啡產區的辨識 69 4-3 新式電子鼻 72 4-3-1 淺烘焙氣體監測 72 4-3-2 中烘焙氣體監測 75 4-3-3 深烘焙氣體監測 78 第五章 結論 80 第六章 參考文獻 81 附錄 86

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