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| 近红外光谱法快速分析马铃薯煎炸油的品质 |
| Rapid analysis of oil quality in potato frying system by near-infrared spectroscopy |
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| DOI： |
| 中文关键词: 煎炸油 近红外光谱 品质 定性模型 |
| 英文关键词:frying oil near-infrared spectroscopy quality qualitative model |
| 基金项目: |
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| 中文摘要: |
| 为快速监测马铃薯煎炸油的品质，选择棕榈油、菜籽油和大豆油为研究对象，运用近红外光谱分析方法分别建立了3种煎炸油的定性判别模型，以及酸价、过氧化值与极性组分3个关键质量控制指标的定量模型。基于马氏距离法的定性模型对检测集进行判别，结果表明根据距离阈值判断的正确率达到100%。基于偏最小二乘法建立的定量模型对样品进行预测，结果显示理化指标定量模型基本符合实际应用要求。棕榈油、菜籽油、大豆油煎炸油品质定量模型验证集的结果验证了定量模型的可靠性。研究表明利用近红外光谱法能够实现对马铃薯煎炸油品质的快速鉴定。 |
| 英文摘要: |
| In order to establish a rapid detection method for oil quality in potato frying system, the spectra of palm oil, rapeseed oil and soybean oil were collected by near-infrared spectrometer to develop the oil qualitatively discriminative model and the quantitative models for acid value, peroxide value and polar component. The results made by Mahalanobis distance discrimination method showed that the accuracy rate of detection set judged by the distance threshold was 100%. The partial least squares method was employed for the quantitative analysis model, and the quantitative analysis model of the physicochemical indicators met basically actual application requirement. The results of the quantitative model validation of the three oils verified the reliability of the model. The research showed that the near-infrared spectroscopy method could rapidly identify the oil quality in potato frying system. |
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