近红外光谱法快速分析马铃薯煎炸油的品质
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摘要
为快速监测马铃薯煎炸油的品质,选择棕榈油、菜籽油和大豆油为研究对象,运用近红外光谱分析方法分别建立了3种煎炸油的定性判别模型,以及酸价、过氧化值与极性组分3个关键质量控制指标的定量模型。基于马氏距离法的定性模型对检测集进行判别,结果表明根据距离阈值判断的正确率达到100%。基于偏最小二乘法建立的定量模型对样品进行预测,结果显示理化指标定量模型基本符合实际应用要求。棕榈油、菜籽油、大豆油煎炸油品质定量模型验证集的结果验证了定量模型的可靠性。研究表明利用近红外光谱法能够实现对马铃薯煎炸油品质的快速鉴定。
In order to establish a rapid detection method for oil quality in potato frying system,the spectra of palm oil,rapeseed oil and soybean oil were collected by near-infrared spectrometer to develop the oil qualitatively discriminative model and the quantitative models for acid value,peroxide value and polar component. The results made by Mahalanobis distance discrimination method showed that the accuracy rate of detection set judged by the distance threshold was 100%. The partial least squares method was employed for the quantitative analysis model,and the quantitative analysis model of the physicochemical indicators met basically actual application requirement. The results of the quantitative model validation of the three oils verified the reliability of the model. The research showed that the near-infrared spectroscopy method could rapidly identify the oil quality in potato frying system.
In order to establish a rapid detection method for oil quality in potato frying system,the spectra of palm oil,rapeseed oil and soybean oil were collected by near-infrared spectrometer to develop the oil qualitatively discriminative model and the quantitative models for acid value,peroxide value and polar component. The results made by Mahalanobis distance discrimination method showed that the accuracy rate of detection set judged by the distance threshold was 100%. The partial least squares method was employed for the quantitative analysis model,and the quantitative analysis model of the physicochemical indicators met basically actual application requirement. The results of the quantitative model validation of the three oils verified the reliability of the model. The research showed that the near-infrared spectroscopy method could rapidly identify the oil quality in potato frying system.
引文
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[3]吴时敏.煎炸用油和油炸食品的质量安全问题及对策[J].食品科学技术学报,2015,33(1):6-12.
[4]刘玉兰,石龙凯,陈梦莹,等.3种油脂在煎炸过程中维生素E组分及理化指标变化研究[J].中国油脂,2016,41(4):32-36.
[5]刘元法,范柳萍.几种抗氧化剂控制煎炸棕榈油劣变的比较研究[J].食品工业科技,2012,33(4):357-360.
[6]王亚鸽,张静亚,于修烛,等.近红外光谱的煎炸油羰基价检测及监控研究[J].中国粮油学报,2014,29(6):105-109.
[7]夏立娅,申世刚,刘峥颢,等.基于近红外光谱和模式识别技术鉴别大米产地的研究[J].光谱学与光谱分析,2013,33(1):102-105.
[8]彭星星,陈文敏,乔茜华,等.近红外光谱技术鉴别核桃油中掺入菜籽油、大豆油及玉米油的研究[J].中国粮油学报,2015,30(12):106-113.
[9]KIM K S,PARK S H,CHOUNG M G.Nondestructive determination of oil content and fatty acid composition in perilla seeds by near-infrared spectroscopy[J].J Agric Food Chem,2007,55(5):1679-1685.
[10]MATEUSZ K,PIOTR G.Estimation of selected properties of forest soils using near-infrared spectroscopy(NIR)[J].Soil Sci,2016,67(1):32-36.
[11]陈秀梅,于修烛,王亚鸽,等.基于近红外光谱的煎炸油极性组分定量分析模型构建[J].食品科学,2014,35(2):238-242.
[12]吴江,黄富荣,黄才欢,等.近红外光谱结合主成分分析和BP神经网络的转基因大豆无损鉴别研究[J].光谱学与光谱分析,2013,33(6):1537-1541.
[13]HUI Y,CHENG G,YANG S,et al.Rapid detection of volatile oil in Mentha haplocalyx by near-infrared spectroscopy and chemometrics[J].Pharmacogn Mag,2017,13(51):439-445.
[14]褚小立.近红外光谱分析技术实用手册[M].北京:机械工业出版社,2016:1-13.
[15]杰尔沃克曼,罗伊斯文依.近红外光谱解析实用指南[M].北京:化学工业出版社,2009:49-67.
[16]刘建学.实用近红外光谱分析技术[M].北京:科学出版社,2008:8-12.