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Method for quickly and losslessly identifying virgin olive oil and olive-residue oil

A technology for virgin olive oil and olive pomace oil, which is applied in the field of detection and can solve problems such as non-identification

Inactive Publication Date: 2012-10-17
HEBEI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, none of them identified olive pomace oil mixed with olive oil with closer quality.

Method used

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  • Method for quickly and losslessly identifying virgin olive oil and olive-residue oil
  • Method for quickly and losslessly identifying virgin olive oil and olive-residue oil
  • Method for quickly and losslessly identifying virgin olive oil and olive-residue oil

Examples

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Effect test

Embodiment 1

[0035] A method for quickly and non-destructively identifying virgin olive oil and olive pomace oil, the steps comprising:

[0036] A. Scan the near-infrared spectra of virgin olive oil, olive pomace oil and their mixed oil: mix olive pomace oil into virgin olive oil to prepare sample liquid, and the mass fractions mixed are 2%, 4%, 6%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% , 85%, 90%, 95%; put virgin olive oil, olive pomace oil and mixed oil into the sample cups respectively, remove air bubbles in the sample cups, and use the built-in background of the instrument as a reference. At room temperature, use Fourier transform near-infrared spectrometer to collect 12500cm -1 -4000cm -1 Spectral information within the range, scanning resolution is 8cm -1 ; Each sample was scanned 32 times to get the average value; attached figure 1 Infrared spectra of extra virgin olive oil and olive pomace oil;

[0037] B. Spectral preprocessing: from attach...

Embodiment 2

[0043] A method for quickly and non-destructively identifying virgin olive oil and olive pomace oil, the steps comprising:

[0044] A. Scan the near-infrared spectra of virgin olive oil, olive pomace oil and their mixed oil: mix olive pomace oil into virgin olive oil to prepare sample liquid, and the mass fractions mixed are 2%, 4%, 6%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% , 85%, 90%, 95%; put virgin olive oil, olive pomace oil and mixed oil into the sample cups respectively, remove air bubbles in the sample cups, and use the built-in background of the instrument as a reference. At room temperature, use Fourier transform near-infrared spectrometer to collect 12500cm -1 -4000㎝ -1 Spectral information within the range, scanning resolution is 8cm -1 ; Each sample is scanned 32 times and the average value is taken;

[0045] B. Spectral preprocessing: the preprocessing method used in this step is first-order derivative processing, and the nu...

Embodiment 3

[0055] A method for quickly and non-destructively identifying virgin olive oil and olive pomace oil, the steps comprising:

[0056] A. Scan the near-infrared spectra of virgin olive oil, olive pomace oil and their mixed oil: mix olive pomace oil into virgin olive oil to prepare sample liquid, and the mass fractions mixed are 2%, 4%, 6%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% , 85%, 90%, 95%; put virgin olive oil, olive pomace oil and mixed oil into the sample cups respectively, remove air bubbles in the sample cups, and use the built-in background of the instrument as a reference. At room temperature, use Fourier transform near-infrared spectrometer to collect 12500cm -1 -4000cm -1 Spectral information within the range, scanning resolution is 8cm -1 ; Each sample is scanned 32 times and the average value is taken;

[0057] B. Spectral preprocessing: the preprocessing method used in this step is first-order derivative processing, and the n...

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Abstract

The invention discloses a method for quickly and losslessly identifying virgin olive oil and olive-residue oil. The method comprises the following steps of: (A), scanning near infrared spectrograms of the virgin olive oil, the olive-residue oil and mixed oil of the virgin olive oil and the olive-residue oil; (B), performing spectrum preprocessing, namely performing first-order derivative processing, wherein 17 smooth points are involved; (C), building an identification model, namely building an qualification test qualitative identification model, a Fisher's qualitative identification model or a least squares regression qualitative forecast model; (D), scanning a near infrared spectrogram of an unknown sample; (E), preprocessing the spectrum of the unknown sample, namely performing first-order derivative processing, wherein 17 smooth points are involved; and (F), performing qualitative or quantitative test on the unknown sample by virtue of the qualification test qualitative identification model, the Fisher's qualitative identification model or the least squares regression qualitative forecast model which is built in the step (C). According to the method, the virgin olive oil and the olive-residue oil can be identified quickly, losslessly and accurately; and whether the olive-residue oil is doped into the virgin olive oil can be judged.

Description

technical field [0001] The invention relates to a detection method, in particular to a method for accurately and quickly identifying the quality of olive oil. Background technique [0002] Virgin olive oil refers to the natural oil obtained directly from the fresh olive fruit by mechanical means or other physical means, and the external conditions, especially the temperature, during the oil extraction process do not cause changes in the natural components of the oil. The oil has only been washed, decanted, centrifuged or filtered without any other physical or chemical treatment. Virgin olive oil is the best quality olive oil, unique in taste, rich in nutrition, and also has certain health care functions of beautification and prevention of cardiovascular and cerebrovascular diseases. [0003] Olive pomace oil refers to the oil obtained from olive pomace by solvent or other physical methods, excluding the oil obtained by heavy esterification process, and shall not be mixed wi...

Claims

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Application Information

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IPC IPC(8): G01N21/35G01N21/3577G01N21/359
Inventor 申世刚夏立娅孙汉文李超张晓瑜谷亚坤尹华蕊
Owner HEBEI UNIVERSITY
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