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A rapid identification method for edible oil types based on multi-source spectral parallel fusion

A technology of edible oil and type, which is applied in the field of rapid identification of edible oil types based on multi-source spectral parallel fusion, can solve the problems of infringing on the interests of consumers and legal production and sales enterprises, and achieve the effect of improving identification accuracy and eliminating the number of scans

Active Publication Date: 2021-03-30
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

Method used

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  • A rapid identification method for edible oil types based on multi-source spectral parallel fusion
  • A rapid identification method for edible oil types based on multi-source spectral parallel fusion
  • A rapid identification method for edible oil types based on multi-source spectral parallel fusion

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Embodiment

[0031] 1. Sample selection

[0032] A total of 157 edible oil samples of soybean oil, peanut oil, rapeseed oil, tea seed oil, rice oil, corn oil, sunflower oil, and olive oil were collected, and the training set edible oil samples were selected by using the SPXY algorithm at a ratio of 3:1 There are 118 samples and 39 edible oil samples in the prediction set; among them, the number distribution of the prediction set samples and the training set samples of the 8 types of edible oil samples is shown in Table 1.

[0033] Table 1

[0034]

[0035] 2. Spectrum collection

[0036] Near-infrared spectrograms and Raman spectrograms of 157 edible oil samples were collected by near-infrared spectrometer and Raman spectrometer respectively. The spectrum collection process was as described in step 2. The near-infrared spectrograms of 157 edible oil samples were figure 2 As shown, the Raman spectrum is shown as image 3 shown.

[0037] 3. Spectral preprocessing

[0038] The near-i...

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Abstract

The invention discloses a method for quickly identifying edible oil types based on multi-source spectral parallel fusion, which comprises: selecting several edible oil samples of at least one type; collecting respectively near-infrared spectra and Raman spectra of several edible oil samples Carry out pretreatment to the near-infrared spectrogram and Raman spectrogram of several described edible oil samples respectively, obtain the pretreatment near-infrared spectrogram and the pretreatment Raman spectrogram of several described edible oil samples; The pretreatment near-infrared spectrogram and the pretreatment Raman spectrogram of the edible oil sample are subjected to feature variable extraction, and the near-infrared spectrogram feature variable and the Raman spectrogram feature variable of several edible oil samples are obtained; qualitative model establishment; identification. The method for rapid identification of edible oil types based on multi-source spectrum parallel fusion is safe, fast, convenient for detection, high in identification accuracy, and has strong practical value and promotion value.

Description

technical field [0001] The invention relates to the technical field of rapid identification of edible oils, in particular to a method for rapid identification of edible oils based on multi-source spectrum parallel fusion. 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 various characteristic components, including palmitic acid, oleic acid, linoleic acid, iodine Different types of edible oils have different compositions of various characteristic components; in addition, because the content of various characteristic components mainly determines the nutritional value of edible oil, it is usually used as an important component index to evaluate the quality of edible oil, and it is also An important basis for determining its commercial value. As the price of edible oil continues to increase, many unscrupulous merchants put low-valu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/3577G01N21/359G01N21/65
CPCG01N21/3577G01N21/359G01N21/65
Inventor 郑晓曾山涂斌王杰
Owner WUHAN POLYTECHNIC UNIVERSITY