Method for identifying grade of olive oil by establishing chemometrics model

Abstract

The invention provides a method for identifying the grade of olive oil by establishing a chemometrics model, which comprises the following steps: firstly, carrying out headspace incubation pretreatment on known and unknown olive oil samples, and then detecting volatile compounds in the samples by adopting gas phase ion mobility spectrometry to obtain peak volumes of the volatile compounds in the known and unknown olive oil samples; analyzing the data by taking known olive oil sample peak volume information as a classification basis and adopting a chemometrics method of principal component analysis and partial least square discriminant analysis, and establishing a grade identification model; and substituting peak volume information of volatile compounds contained in an olive oil sample with an unknown grade into the identification model for analysis, and judging the grade of the sample. According to the method, only simple headspace incubation pretreatment is needed, interference of external solvents is avoided, and the detection accuracy is improved. The method is simple and rapid to operate, the olive oil is objectively and accurately evaluated, and different grades of olive oil can be rapidly identified.

Description

technical field [0001] The invention belongs to the technical field of analytical chemistry testing, and relates to a method for identifying olive oil grades by establishing a stoichiometric model. Background technique [0002] Olive oil is cold-pressed from fresh olive fruit only by physical methods such as mechanical or centrifugation. Its unique flavor, rich nutrients and functional active ingredients are known as the "Queen of Vegetable Oil, Golden Liquid" in the West. Generally, olive oil is roughly divided into extra virgin olive oil, refined olive oil and pomace oil by physicochemical and sensory indicators. As far as sensory characteristics are concerned, olive oil is evaluated and analyzed by a group of specially trained experts, so its analysis process is usually subjective and easily disturbed by external factors, and it is difficult to study and analyze at the molecular level. It is of certain research significance to seek objective analytical chemistry methods...

AI Technical Summary

Problems solved by technology

As far as sensory characteristics are concerned, olive oil is evaluated and analyzed by a group of specially trained experts, so its analysis process is usually subjective, easily disturbed by external factors, and difficult to study and analyze at the molecular level, so It is of certain research significance to seek objective analytical chemistry methods

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