Lossless discrimination method for olive oil blended with small amount of soybean oil or corn oil

An olive oil and corn oil technology, applied in Raman scattering, material excitation analysis and other directions, can solve the problems of complicated operation, limited identification ability, difficult and rapid identification, etc., and achieve simple and rapid operation, high identification efficiency, and high identification ability. Effect

Active Publication Date: 2019-08-06
DALIAN MARITIME UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Olive oil is a kind of edible oil with high nutritional value, and the price is generally high. In order to reduce the cost, there are substandard oils mixed with soybean oil or corn oil in olive oil on the market, which violates the rights and interests of consumers and endangers the public health
However, when soybean oil or corn oil is blended in low amounts in olive oil, it is difficult to identify
The identification ability of the existing technology is still relatively limited, and the operation is complicated
Taking chromatographic analysis as an example, it mainly analyzes the content and types of fatty acids in oil products, and requires a series of complex pretreatment operations such as methyl esterification on oil samples, and the identification efficiency and convincing power also need to be improved; another example is based on The identification method of variable temperature Raman technology, the existing method of oil identification using two-dimensional correlation spectroscopy, although the identification degree is high, but the determination process of two-dimensional spectrum is relatively cumbersome, and the data processing amount of spectral analysis is large, so it is difficult to quickly identify

Method used

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  • Lossless discrimination method for olive oil blended with small amount of soybean oil or corn oil
  • Lossless discrimination method for olive oil blended with small amount of soybean oil or corn oil
  • Lossless discrimination method for olive oil blended with small amount of soybean oil or corn oil

Examples

Experimental program
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Effect test

Embodiment 1

[0040] figure 1 , 2, 3, 4 are the Raman spectra of pure olive oil, transgenic soybean oil, non-transgenic soybean oil, and non-transgenic corn oil at +15°C, 0°C, and -25°C. In the temperature range from +15°C to 0°C, the Raman spectra of these oil samples changed slightly with temperature. At -25°C, olive oil is at 1119cm -1 A characteristic new peak appeared at 1128cm -1 A new characteristic peak appears.

Embodiment 2

[0042] Figure 5 with 6 It is the Raman spectrum and cluster analysis results of adulterated oil samples mixed with 5% transgenic soybean oil in olive oil. Such as Figure 5 As shown, in the temperature range from +15°C to 0°C, the two adulterated oil samples were compared with figure 1 The Raman spectra of medium olive oil have a high similarity and are not easy to distinguish. At -25°C, the adulterated oil sample mixed with 5% transgenic soybean oil was at 1130cm -1 A new peak appears at the figure 1 The characteristic peaks of olive oil in the samples were significantly different.

[0043] Such as Image 6 As shown, the Raman spectra of the standard samples and blind samples of each oil sample measured at -25°C were transformed into vectors in multi-dimensional space for systematic cluster analysis. Schiff distance, the normalization method is Z-score. The results showed that the adulterated oil samples mixed with 5% transgenic soybean oil were significantly differen...

Embodiment 3

[0049] Figure 11 with 12 It is the Raman spectrum and cluster analysis results of adulterated oil samples mixed with 20% transgenic soybean oil in olive oil. Such as Figure 11 As shown, in the temperature range from +15°C to 0°C, the two adulterated oil samples were compared with figure 1 The Raman spectra of medium olive oil have a high similarity and are not easy to distinguish. At -25°C, the adulterated oil sample mixed with 20% transgenic soybean oil was at 1130cm -1 A new peak appears at the figure 1 The characteristic peaks of olive oil in the samples were significantly different.

[0050] Such as Figure 12 As shown, the Raman spectra of the standard samples and blind samples of each oil sample measured at -25°C were transformed into vectors in multi-dimensional space for systematic cluster analysis. Schiff distance, the normalization method is Z-score. The results showed that the adulterated oil samples blended with 20% GM soybean oil were significantly differ...

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Abstract

The invention provides a lossless discrimination method for olive oil blended with small amount of soybean oil or corn oil. According to the method, a temperature-variable Raman spectrometer is used to detect an oil sample, the detection spectrum collection scope is 900-1800m<-1>, the detection temperature is lower than or equivalent to the temperature when the oil sample to be tested in a solidified state, and the obtained characteristic spectrum of the oil sample is discriminated by visual comparison or / and systematic cluster analysis. The method is characterized in that fewer samples are used, pre-treatment is not needed, samples are not damaged, operation is simple and rapid, fingerprint information is abundant and the discriminability is high; the authenticate olive oil can be rapidlydiscriminated from adulterated olive oil even those the adulterating weight is lower to 5%, the counterfeit edible oil can be discriminated much efficiently in a more convincing way, and the method has great significance in discriminating the counterfeit edible oil and guaranteeing the public health safety.

Description

technical field [0001] The invention belongs to the technical field of edible oil detection and analysis methods, and in particular relates to a non-destructive identification method for identifying low-volume blended soybean oil or corn oil in olive oil based on variable temperature Raman technology. Background technique [0002] Olive oil is a kind of edible oil with high nutritional value, and the price is generally high. In order to reduce the cost, there are substandard oils mixed with soybean oil or corn oil in olive oil on the market, which violates the rights and interests of consumers and endangers the public health. When soybean oil or corn oil is blended in low amounts in olive oil, it is more difficult to identify. The identification ability of the prior art is relatively limited, and the operation is complicated. Taking chromatographic analysis as an example, it mainly analyzes the content and types of fatty acids in oil products, and requires a series of comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/65
CPCG01N21/65
Inventor 于迎涛王季锋孙玉叶白瑞华何庆
Owner DALIAN MARITIME UNIVERSITY
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