Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy

doi:10.7506/spkx1002-6630-201024087

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 402-404.doi: 10.7506/spkx1002-6630-201024087

• Analysis & Detection • Previous Articles Next Articles

Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy

WANG Chuan-xian1，CHU Qing-hua1，NI Xin-lu1，HAN Li1，WENG Xin-xin2，LU Feng2

1. Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China；
2. School of Pharmacy, Second Military Medical University, Shanghai 200433, China

Received:2010-06-07 Revised:2010-10-06 Online:2010-12-25 Published:2010-12-29
Contact: WANG Chuan-xian E-mail:chuanxian.wang@163.com

Abstract

Abstract:

Near infrared spectroscopy (NIR) was used to rapidly and economically identify the authentication of olive oil. NIR coupled with clustering analysis (CA) could use to identify many kinds of edible oils. Results indicated that CA revealed an obvious difference between olive oil and other edible oils. Meanwhile, a slight difference between olive oil and other edible oils was observed in principal component analysis (PCA). In this paper, NIR method played a good role in discrimination, which offered a new approach to rapid identification of pure and adulterated olive oil.

Key words: Near Infrared Spectroscopy (NIR), Virgin olive oil, chemometrics, clustering analysis

CLC Number:

O657.3

WANG Chuan-xian1，CHU Qing-hua1，NI Xin-lu1，HAN Li1，WENG Xin-xin2，LU Feng2. Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy[J]. FOOD SCIENCE, 2010, 31(24): 402-404.

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Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy

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