二维相关近红外光谱快速鉴别食用植物油种类  

Identification of Edible Vegetable Oil by Two Dimensional Correlation Near-infrared Spectroscopy

作　　者：周志琴[1] 陈斌[1] 颜辉[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国粮油学报》2011年第9期115-118,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：由于食用植物油中各种脂肪酸的组成基本相同或相近,仅存在含量分布的差异,因此食用植物油的一维近红外光谱图的峰位、峰形、峰强没有明显区别。利用傅里叶变换近红外光谱(FT-NIR)结合二维相关分析技术,分析鉴别了几种不同种类的食用植物油。对花生油、大豆油、菜籽油、芝麻油、油茶籽油和橄榄油,在温度挠动(50～160℃)状态下的动态光谱进行二维相关分析,试验证明6种食用植物油随着温度升高,在5 500～6 000 cm-1波段范围内建立的二维相关近红外谱图差异比较明显,凭借二维相关谱图上的自动峰和交叉峰可直观地鉴别不同种类的食用植物油,从而证明了利用二维相关近红外光谱分析技术可快速准确鉴别食用植物油的种类。Various fatty acids of edible vegetable oil are basically the same or similar, but their concentration distributions are different. The absorption peaks, absorption figures and absorption intensity of one - dimensional near infrared spectra of edible vegetable oils were similar to each other. Several kinds of edible vegetable oils, peanut oil, bean oil, rapeseed oil, sesame oil, oil - tea camellia seed oil and olive oil, were analyzed by two - dimensional correla- tion near- infrared spectroscopy （2D -NIR）. The NIR spectra were measured over a temperature range of 50 -160 ℃, with the rise of temperature, the difference was evident in the map of 2D near -infrared correlation spectroscopy in region 5 500 - 6 000 cm - 1. Thus, different kinds of edible vegetable oils could be distinguished directly by autopeaks and crosspeaks. The results proved that the combination of 2D correlation analysis and near - infrared spectroscopy al- lowed a fast and accurate approach for distinguishing edible vegetable oils.

关 键 词：二维近红外相关光谱 食用植物油 种类 

分 类 号：O657.33[理学—分析化学]