| 摘要 |
FIELD: food industry. ^ SUBSTANCE: test method comprises sampling, preparing detecting device for analysis, forming matrix from piezosensors, registering analytical signal in the form of maximum responses of modified electrodes of piezoelectric resonator, and determining degree of oxidative rancidification of fat from area of "visual imprints" of aroma. Matrix is formed from 14 components: film of polyethylene glycol-2000, polyethylene glycol adipate, polyethylene glycol succinate, polyethylene glycol sebacate, tetrabenzoate-pentaerythritol, polyvinylpyrrolidone, dicyclobenzo-18-crown-6, Triton X-100, polyethylene glycol phthalate, glycin, beta-alanine, combined films of polystyrene with dicyclobenzo-18-crown-6, beta-alanine, and glycin applied layer-by-layer onto electrodes of piezoelectric resonator. ^ EFFECT: increased sensitivity of matrix to low-molecular weight compounds contained in equilibrium gas phase of animal fat due to additionally included therein piezosensors with cross-sensibility for their pairs, and minimized (to 15%) determination error. ^ 9 dwg, 3 tbl, 3 ex |
