Method for fast identifying variety of edible oil through near-infrared spectroscopy method

A near-infrared spectroscopy and near-infrared spectroscopy technology, which is applied in the direction of material analysis, measuring devices, instruments, etc. through optical means, can solve the problems of infringing on the interests of consumers and legal production and sales enterprises, and achieve strong practical value and promotion value , convenient detection and high identification accuracy

Active Publication Date: 2016-08-03
WUHAN POLYTECHNIC UNIVERSITY
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Problems solved by technology

As the price of edible oil continues to increase, many unscrupulous merchants put low-value oil into the market as high-value oil in order to make huge profits, or mix low-value oil into high-value oil, seriously infringing consumers and legitimate production and sales enterprises. Benefit

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  • Method for fast identifying variety of edible oil through near-infrared spectroscopy method
  • Method for fast identifying variety of edible oil through near-infrared spectroscopy method
  • Method for fast identifying variety of edible oil through near-infrared spectroscopy method

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Embodiment

[0028] 1. Experimental samples

[0029]A total of 133 edible oil samples of tea seed oil, sunflower oil, soybean oil, rapeseed oil and peanut oil were collected, and the SPXY algorithm was used to select 100 edible oil calibration set samples and 33 edible oil prediction set samples at a ratio of 3:1 , where the edible oil calibration set samples are used to establish the quantitative model and the qualitative model, and the edible oil prediction set samples are used to verify the performance of the quantitative model and the qualitative model; among them, the number of the five types of edible oil samples in the prediction set samples and the calibration set samples The distribution is shown in Table 1 below.

[0030] Table 1

[0031] type serial number prediction set Calibration set Subtotal Tea seed oil 1 6 15 21 sunflower oil 2 2 19 21 Soybean oil 3 9 21 30 canola oil 4 4 28 32 peanut oil 5 12 17 29 total...

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Abstract

The invention discloses a method for fast identifying the variety of edible oil through a near-infrared spectroscopy method.The method comprises the following steps that a to-be-identified edible oil sample with the unknown variety is selected; a near-infrared spectrogram of the edible oil sample is collected; the near-infrared spectrogram of the edible oil sample is preprocessed, and a preprocessed spectrogram of the edible oil sample is obtained; according to the preprocessed spectrogram of the edible oil sample, a palmitic acid quantitative model, an oleic acid quantitative model and a linoleic acid quantitative model are sequentially adopted for predicting the palmitic acid content, oleic acid content and linoleic acid content of the edible oil sample respectively; an optimized qualitative model is adopted for identifying the variety of the edible oil sample according to the obtained palmitic acid content, oleic acid content and linoleic acid content of the edible oil sample.The method for fast identifying the variety of the edible oil through the near-infrared spectroscopy method is safe, fast and high in identification accuracy, detection is convenient and fast, and high practical value and popularization value are achieved.

Description

technical field [0001] The invention relates to the technical field of rapid detection, in particular to a method for rapidly identifying edible oil types by near-infrared spectroscopy. Background technique [0002] Edible oil contains many important nutrients needed by the human body, and it is also essential in our daily diet. Studies have shown that some edible oils are rich in palmitic acid, oleic acid, and linoleic acid. Different types of edible oils There are different palmitic acid, oleic acid content, and linoleic acid composition; in addition, because the content of palmitic acid, oleic acid, and linoleic acid mainly determines the nutritional value of edible oil, it is usually used as an important component index to evaluate the quality of edible oil , but also an important basis for determining its commercial value. As the price of edible oil continues to increase, many unscrupulous merchants put low-value oil into the market as high-value oil in order to make h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359G01N21/3577
CPCG01N21/3577G01N21/359
Inventor 郑晓彭博何东平涂斌陈志吴双
Owner WUHAN POLYTECHNIC UNIVERSITY
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