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

doi:10.7506/spkx1002-6630-201402046

Abstract

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

CLC Number:

TS227

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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