Nowadays , at home and abroad , one of the most widely used methods is judging fish freshness by detecting the compound of decomposed product caused by adenosine triphophate in the fish ’ s tissue in a chemical way . but this method has much shortcoming like manipulating complicatedly , costing highly , consuming much effort and time . and it needs to damage fish sample , so it is difficult to generalize the method in fact 最常用的魚鮮度檢測(cè)方法是通過化學(xué)手段測(cè)量魚體內(nèi)三磷酸腺苷分解產(chǎn)物的成分來判斷鮮度,其操作復(fù)雜、成本高、費(fèi)時(shí)費(fèi)力,且需要破壞魚體樣本,難以推廣使用,因此迫切需要利用氣敏傳感器開發(fā)一種無損、快速、方便的魚鮮度檢測(cè)方法。