基于近红外光谱的煎炸油极性组分定量分析模型构建

doi:10.7506/spkx1002-6630-201402046

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 238-242.doi: 10.7506/spkx1002-6630-201402046

基于近红外光谱的煎炸油极性组分定量分析模型构建

陈秀梅，于修烛*，王亚鸽，张静亚

西北农林科技大学食品科学与工程学院，陕西杨凌 712100

收稿日期:2013-05-23 修回日期:2013-12-27 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 于修烛 E-mail:xiuzhuyu1004@hotmail.com
基金资助:
陕西省科技攻关项目（2012K02-11）

Quantitative Analysis Calibration of Polar Components of Frying Oils Based on Near Infrared Spectroscopy

CHEN Xiu-mei, YU Xiu-zhu*, WANG Ya-ge, ZHANG Jing-ya

College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

Received:2013-05-23 Revised:2013-12-27 Online:2014-01-25 Published:2014-02-19
Contact: YU Xiuzhu E-mail:xiuzhuyu1004@hotmail.com

摘要/Abstract

摘要：

为了建立煎炸油中极性组分的快速检测方法，通过热处理和模拟煎炸方式，采集氧化程度不同的油样并用国标法分析样品极性组分，采集样品近红外透射光谱，经光谱预处理，利用偏最小二乘法建立煎炸油极性组分定量分析模型并对模型进行验证。结果表明：在波长范围为4 963～4 616、5 2 22～5 037 cm－1和5 688～5 499 cm－1，采用一阶求导和Savitzky-Golay（7,5）平滑光谱处理，校正集相关系数为0.996 5，校正均方根差为1.84%，验证集R为 0.993 6，验证均方根差为1.92%，模型预测效果良好，利用近红外透射光谱测定煎炸油极性组分可行。

关键词: 煎炸油, 近红外透射光谱, 极性组分, 定量分析模型

Abstract:

This study established a quick method for determining the polar components of frying oil. The oil samples with
different degrees of oxidation through heating and simulated frying were collected and their polar components were analyzed
according to the Chinese national standard method. Near infrared (NIR) transmission spectra of these samples were recorded
and preprocessed, and a quantitative analysis model was developed using partial least square regression (PLSR) method and
validated. In the selected spectra ranges of 4 963–4 616, 5 222–5 037 and 5 688–5 499 cm-1, after spectral preprocessing
by first derivative and Savitzky-Golay (7,5) smoothing, the correlation coefficient (R) for the calibration set and the root
mean square error of calibration (RMSEC) were determined to be 0.996 5 and 1.84%, respectively, and the R value for the
validation set and the root mean square error of validation (RMSEV) were 0.993 6 and 1.92%, respectively, suggesting
the accuracy and reliability of the predictive model. Therefore, it is feasible to apply NIR to quantitatively analyze polar
components of frying oil.

Key words: frying oil, near infrared spectroscopy (NIR), polar components, quantitative analysis calibration

中图分类号:

TS227

陈秀梅，于修烛*，王亚鸽，张静亚. 基于近红外光谱的煎炸油极性组分定量分析模型构建[J]. 食品科学, 2014, 35(2): 238-242.

CHEN Xiu-mei, YU Xiu-zhu*, WANG Ya-ge, ZHANG Jing-ya. Quantitative Analysis Calibration of Polar Components of Frying Oils Based on Near Infrared Spectroscopy[J]. FOOD SCIENCE, 2014, 35(2): 238-242.

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基于近红外光谱的煎炸油极性组分定量分析模型构建

Quantitative Analysis Calibration of Polar Components of Frying Oils Based on Near Infrared Spectroscopy

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