Universality and stability verification method for model specific to frying oil polar component detection

Abstract

The invention relates to a universality and stability verification method for a model specific to frying oil polar component detection. The method comprises the following steps: collecting samples, establishing a sample set, acquiring Raman spectra of the samples in the sample set, randomly selecting a modeling set and a prediction set, and then performing analysis modeling on the Raman spectra byvirtue of multiple algorithms; and comparing a modeling result with data corresponding to the modeling set and the prediction set, and according to a correlation coefficient and an error, judging a stability and universality priority queue of a built model, thus verification is completed. The invention provides the verification method for universality and stability of the model specific to the frying oil polar component detection, accuracy and feasibility when the verification mehtod provided by the invention is used for detecting the stability and universality of the model are provided by virtue of specific experimental data, and finally an optimal modeling method is provided by virtue of the verification method provided by the invention; and the model built by virtue of the modeling method has higher accuracy when the polar component detection is performed and can more accurately evaluate quality of frying oil.

Description

technical field [0001] The invention relates to the technical field of food safety detection, in particular to a model versatility and stability verification method for detection of polar components of frying oil. Background technique [0002] During the frying process, due to the continuous and repeated use of oil products under the action of high temperature and moisture, reactions such as oxidation, polymerization, cracking and hydrolysis will occur, and compounds such as carbonyl, carboxyl, ketone and aldehyde groups will be generated. Triester molecules are highly polar and are called polar compounds (Polar Compound, PC). Polar components will have adverse effects on the quality of frying oil itself, the flavor and nutritional value of fried food, and even endanger human health. A more sensitive method of fission. Therefore, in the research and development process of edible frying oil products, polar components are also used as the main criterion for evaluating the de...

AI Technical Summary

Problems solved by technology

However, the above methods are still in the stage of research and exploration. The analysis of polar components by spectroscopic methods needs to be based on the modeling and analysis of the values ​​of polar components measured in a single variety of frying oil, and the relevant research is still incomplete. The model The versatility and stability of the method are unknown, and it is impossible to confirm whether the established model can achieve accurate analysis and determination of the polar components of oils

Images