傅里叶变换衰减全反射红外光谱结合向前区间偏最小二乘法快速测定食用油中总极性化合物
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摘要
建立了傅里叶变换衰减全反射红外光谱法(ATR-FTIR)结合向前区间偏最小二乘法(FiPLS)快速测定食用油中总极性化合物的分析方法。以精炼大豆油、花生油、菜籽油、葵花籽油及其煎炸油为研究对象,通过光谱预处理,采用FiPLS优化建模区间,得到了较优的总极性化合物分析通用模型。结果表明:原始红外波谱经二阶导数处理后,在3 400～2 800、1 800～1 400、1 000～800 cm~(-1)上建模,所得模型的性能最优,此时模型的决定系数为0.999 0,校正均方差为0.93,预测均方差为1.16。利用5种类型的油共15个样品对模型进行准确性验证。结果显示,其真实值与红外预测值的相对误差仅为3.88%,表明所开发的红外模型具有良好的准确度、稳定性和广谱性。
引文
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[13] CHEN X M,YU X Z,WANG Y G,et al.Determination of polar components in frying oils by fourier-transform near-infrared spectroscopy[J].Journal of Oleo Science,2015,64(3):255-261.
[14] CASCANT M M,GARRIGUES S,DE LA GUARDIA M.Comparison of near and mid infrared spectroscopy as green analytical tools for the determination of total polar materials in fried oils[J].Microchemical Journal,2017,135:55-59.
[2] LI J W,CAI W C,SUN D W,et al.A quick method for determining total polar compounds of frying oils using electric conductivity[J].Food Analytical Methods,2016,9(5):1444-1450.
[3] GIL B,CHO Y J,YOON S H.Rapid determination of polar compounds in frying fats and oils using image analysis[J].LWT:Food Science and Technology,2004,37(6):657-661.
[4] CALDWELL J D,COOKE B S,GREER M K.High performance liquid chromatography-size exclusion chromatography for rapid analysis of total polar compounds in used frying oils[J].Journal of the American Oil Chemists′ Society,2011,88(11):1669-1674.
[5] CUVELIER M E,LACOSTE F,COURTOIS F.Application of a DSC model for the evaluation of TPC in thermo-oxidized oils[J].Food Control,2012,28(2):441-444.
[6] GERTZ C,FIEBIG H J,HANCOCK J N S.FT-near infrared (NIR) spectroscopy-Screening analysis of used frying fats and oils for rapid determination of polar compounds,polymerized triacylglycerols,acid value and anisidine value[J].European Journal of Lipid Science and Technology,2013,115:1193-1197.
[7] AL-DEGS Y S,AL-GHOUTI M,SALEM N.Determination of frying quality of vegetable oils used for preparing falafel using infrared spectroscopy and multivariate calibration[J].Food Analytical Methods,2011,4(4):540-549.
[8] TAVASSOLI-KAFRANI M H,CURTIS J M,VAN DE VOORT F R.A primary method for the determination of hydroxyl value of polyols by fourier transform mid-infrared spectroscopy[J].Journal of the American Oil Chemists′ Society,2014,91(6):925-933.
[9] DE LA MATA P,DOMINGUEZ-VIDAL A,BOSQUE-SENDRA J M,et al.Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics[J].Food Control,2012,23(2):449-455.
[10] TENA N,APARICIO-RUIZ R,GARCíA-GONZáLEZ D L.Time course analysis of fractionated thermoxidized virgin olive oil by FTIR spectroscopy[J].Journal of Agricultural and Food Chemistry,2013,61(13):3212-3218.
[11] ZOU X B,ZHAO J W,HUANG X Y,et al.Use of FT-NIR spectrometry in non-invasive measurements of soluble solid contents (SSC) of ‘Fuji’ apple based on different PLS models[J].Chemometrics and Intelligent Laboratory Systems,2007,87(1):43-51.
[12] BüNING-PFAUE H,KEHRAUS S.Application of near infrared spectroscopy (NIRS) in the analysis of frying fats[J].European Journal of Lipid Science and Technology,2001,103(12):793-797.
[13] CHEN X M,YU X Z,WANG Y G,et al.Determination of polar components in frying oils by fourier-transform near-infrared spectroscopy[J].Journal of Oleo Science,2015,64(3):255-261.
[14] CASCANT M M,GARRIGUES S,DE LA GUARDIA M.Comparison of near and mid infrared spectroscopy as green analytical tools for the determination of total polar materials in fried oils[J].Microchemical Journal,2017,135:55-59.