Olive oil adulteration detection method combining low-field nuclear magnetic resonance with pattern recognition technology

Abstract

The invention provides an olive oil adulteration detection method combining low-field nuclear magnetic resonance with a pattern recognition technology. The method comprises the following steps of: collecting a pure special virgin olive oil sample and an adulterated binary mixed olive oil sample; performing low-field nuclear magnetic resonance detection on each sample, and collecting to obtain an inverted transverse relaxation time T2 distribution spectrogram; comparing the characteristic parameters of the T2 distribution diagrams of the olive oil with different adulteration ratios, and searching the intrinsic regularity; preprocessing the low-field nuclear magnetic resonance T2 distribution spectrogram, and establishing a true and false olive oil quality analysis database; establishing anadulterated olive oil discrimination model by combining the database with a pattern recognition technology, and importing unknown olive oil data into the model to discriminate whether olive oil is adulterated or not. According to the invention, an economic, rapid, efficient and reliable detection means can be provided for a supervision department to ensure rights and interests of consumers; and the method can be widely applied to identification of olive oil adulteration as a rapid, convenient and effective screening technology, and is convenient to popularize and use.

Description

technical field [0001] The method belongs to the field of food analysis, and specifically relates to the combined use of low-field nuclear magnetic resonance technology and pattern recognition for the adulteration detection of olive oil. Background technique [0002] Known as "liquid gold", olive oil is edible oil extracted from fresh olive fruit by mechanical pressing or other physical methods. Olive oil contains about 70%-80% monounsaturated fatty acids, and micronutrients such as vitamins, polyphenols, squalene, etc. are more abundant than other edible oils. Due to the health value of its own nutrients, olive oil has the effect of fighting the risk of common chronic diseases such as cancer, diabetes and cardiovascular disease. To sum up, this is the direct cause of the high price of olive oil. In recent years, with the increasing level of national consumption, nutritious and healthy olive oil is favored by more and more people, and unscrupulous traders add cheap edible ...

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Problems solved by technology

However, these methods suffer from similar drawbacks: they are time-consuming, destructive, and often involve complex sample pretreatment procedures

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