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An olive oil quality identification device and method based on three-dimensional fluorescence characteristic peaks
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A three-dimensional fluorescence and quality identification technology is applied in the field of olive oil quality identification devices based on three-dimensional fluorescence characteristic peaks, and achieves the effect of low requirements and favorable for popularization and application.
Active Publication Date: 2022-06-24
NINGBO UNIVERSITY OF TECHNOLOGY
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[0004] The technical problem to be solved by the present invention is to provide a device and method for identifying olive oil quality based on three-dimensional fluorescence characteristic peaks, so as to solve the problem of rapid identification of olive oil quality;
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Embodiment 1
[0035] like figure 1 As shown, the present invention is an olive oil quality identification device based on three-dimensional fluorescence characteristic peaks, comprising:
[0036] Sample cell for placing preset olive oil samples;
[0037] A light source, used to excite the fluorescence of the preset olive oil sample;
[0038] a filter wheel, wherein a plurality of filters with preset wavelengths are arranged, for filtering the fluorescence generated by the preset olive oil sample into fluorescence in different wavelength ranges;
[0039] A lens is arranged between the filter wheel and the sample cell, and the lens is used for condensing the fluorescence generated by the preset olive oil sample;
[0040] Photodetectors are used to collect filtered fluorescence spectra in different wavelength ranges, and convert the collected fluorescence spectra into electrical signals;
[0041] The signal processing module is used to perform preset processing on the electrical signal conv...
Embodiment 2
[0055] like image 3 As shown, a method for identifying olive oil quality based on three-dimensional fluorescence characteristic peaks of the present invention comprises the steps:
[0056] S1. Excite the fluorescence of the preset olive oil sample with a light source;
[0057] S2, filtering the fluorescence generated by the preset olive oil sample into fluorescence in a preset wavelength range through a filter;
[0058] S3, collecting the filtered fluorescence spectrum of the preset wavelength range from a direction perpendicular to the light source through a photodetector;
[0059] S4, calculating the quality factor of the preset olive oil sample through a preset fluorescence integral ratio algorithm according to the collected fluorescence spectrum;
[0060] The formula for calculating olive oil quality factor N according to the preset fluorescence integral ratio algorithm is:
[0061]
[0062] where λ i , λ h , λ j , λ k , λ l and λ m Both are the wavelength len...
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Abstract
The invention belongs to the technical field of edible oil detection, and provides an olive oil quality identification device based on three-dimensional fluorescence characteristic peaks, including: a light source, used to excite the fluorescence of a preset olive oil sample; a filter wheel, in which a plurality of A filter with a preset wavelength is used to filter the fluorescence generated by the preset olive oil sample into fluorescence of different wavelengths; a photodetector is used to collect the filtered fluorescence spectra of different wavelengths, and the collected fluorescence The spectrum is converted into an electrical signal; the microprocessor is used to calculate the olive oil quality factor based on the preset fluorescence integral ratio algorithm from the processed electrical signal. The advantages of the present invention are that compared with other three-dimensional fluorescence spectroscopy combined with chemometric algorithms, its correlation is high and the complexity of the analysis algorithm is low. The olive oil quality identification device is more conducive to popularization and application, which is good for the huge gap in market supervision.
Description
technical field [0001] The invention relates to the technical field of edible oil detection, in particular to an olive oil quality identification device and method based on three-dimensional fluorescence characteristic peaks. Background technique [0002] At present, the consumption of extra virgin olive oil is huge in the world. All kinds of olive oil of different quality are sold in the market with the label of extra virgin olive oil, which seriously infringes the interests of consumers. [0003] However, the traditional olive oil testing method requires the pretreatment of oil samples and the use of various imported large-scale biochemical instruments to complete the testing of various indicators in the olive oil national standard. The testing threshold, economic cost and time cost are very high. Only a few qualified food testing centers are able to complete relevant testing, which severely restricts the supervision of the olive oil market. From the comparison of practic...
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