Vegetable oil identification and classification method based on two-dimensional correlation spectrum quantification

Abstract

The present invention relates to a vegetable oil identification and classification method based on two-dimensional correlation spectrum quantification. The method comprises the following steps: preparing a batch of samples; obtaining dynamic spectrum; performing spectrum preprocessing and band selection; performing two-dimensional correlation spectrum calculation and autocorrelation spectrum extraction; performing autocorrelation spectrum principal component analysis; and performing matching clustering based on the Euclidean distance. According to the method provided by the present invention,for the vegetable oil samples of unknown varieties, the first 8 principal components are used to match with each cluster center based on the Euclidean distance to determine whether the variety belongsto an established variety, so that identification and classification can be achieved.

Description

technical field [0001] The invention relates to a vegetable oil identification and classification method based on two-dimensional correlation spectrum quantification. Background technique [0002] With the development of society and economy, food quality and safety are getting more and more attention. Edible oil is an indispensable and important consumer product in life, and it is also an essential component of daily dietary intake. Its quality is not only related to people's health, but also an important supervision object of food safety. Vegetable oil is the main source of edible oil. Due to the different yields and nutritional values ​​of different types of vegetable oil, their prices vary greatly. At present, there are two main methods of vegetable oil adulteration, adding non-edible oil components such as mineral oil and waste oil to edible oil, or mixing low-priced vegetable oil into higher-priced vegetable oil. The latter method is more concealed, but the type and c...

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Problems solved by technology

[0005] The traditional two-dimensional correlation analysis generally relies on experienced technicians to qualitatively analyze the information in the two-dimensional map. For edible oil, the previous research is based on years of research experience, by observing the peak information of the map. Differences to distinguish different types of vegetable oils, rather than interpreting the two-dimensional maps of different vegetable oils based on specific values, did not achieve accurate quantification of the maps, which will greatly reduce the accuracy and correctness of subsequent models

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