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A non-destructive identification method for low-volume olive oil mixed with soybean oil or corn oil

A technology of corn oil and olive oil, applied in the direction of material excitation analysis, Raman scattering, etc., can solve the problems of complicated operation, limited identification ability, difficult and fast identification, etc., and achieve the effect of simple and fast operation, high identification efficiency and accurate identification

Active Publication Date: 2021-08-27
DALIAN MARITIME UNIVERSITY
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  • Summary
  • 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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  • A non-destructive identification method for low-volume olive oil mixed with soybean oil or corn oil
  • A non-destructive identification method for low-volume olive oil mixed with soybean oil or corn oil
  • A non-destructive identification method for low-volume olive oil mixed with soybean oil or corn oil

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Experimental program
Comparison scheme
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 and 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 Figure 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 and 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 differe...

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Abstract

The invention provides a non-destructive identification method for low-volume olive oil blended with soybean oil or corn oil. The method uses a variable temperature Raman spectrometer for oil sample detection, and the detection spectrum collection range is 900-1800m ‑1 , the detection temperature ≤ the temperature when the oil sample to be tested is in a solidified state, and the characteristic spectrum of the obtained oil sample is identified by visual comparison or / and systematic cluster analysis. The method of the invention has the characteristics of small amount of sample, no need for pretreatment, no damage to the sample, simple and fast operation, rich fingerprint information, and strong identification ability. Blended oil samples as low as 5% also have high discrimination power, which can significantly improve the identification efficiency and persuasiveness of counterfeit edible oils, which is of great significance to crack down on counterfeit edible oils and protect public health and 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 Patents(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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