近红外光谱的煎炸油羰基值检测及监控研究  

Determining and Monitoring Carbonyl Value of Frying Oil in Frying Process by Near Infrared Spectroscopy

作　　者：王亚鸽[1] 张静亚[1] 于修烛[1] 陈秀梅[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2014年第2期105-109,114,共6页Journal of the Chinese Cereals and Oils Association

基　　金：陕西省科技攻关(2012K02-11)

摘　　要：为实现煎炸油煎炸过程中羰基值的快速检测和实时监控,采集不同混合比例、不同氧化程度的混合油及不同煎炸时间的煎炸油共108个样品的近红外光谱,分别采用一阶求导、二阶求导、Norris平滑、标准正交变换（SNV）及多元散射校正（MSC）对光谱进行预处理,偏最小二乘法（PLS）建立模型,对模型进行验证及利用模型对煎炸油煎炸过程中的羰基值进行监控.结果表明：在9 739～6 274 cm-1波数范围内采用SNV和二阶求导进行光谱预处理后PLS建模,其模型校正集和验证集的相关系数分别为0.984 4和0.979 0,模型可用;利用模型与传统方法同时测定煎炸油煎炸过程的羰基值,2种方法测定结果线性相关性良好（R2=0.995 2）,模型可用于煎炸过程中羰基值的监控分析.To develop a rapid detection for carbonyl value determination and conduct a real -time monitoring during frying process , near infrared spectroscopy （ NIR ） about 1 0 8 sets of oil samples have been analyzed , which including mixed vegetable oil with different oxidation degree and frying oil at different frying time. First derivative, second derivative, Norris derivative smoothing, standard normal variate （SNV） and multiple scattering correction （MSC） have been respectively employed for spectral preprocessing and partial least squares （PLS） for establishing the model. The correlation coefficients of calibration set and validation set were 0. 984 4 and 0. 979 0 respectively af- ter SNV and the second derivative in the range from 9 739 cm-~ to 6 274 cm-1 ; the carbonyl values have high linear correlation （ R2 = 0. 995 2） betweent prediciive value by the model and true value by traditional determination, has provided that the model can be adopted for monitoring carbonyl value during frying

关 键 词：煎炸油 近红外光谱 羰基值 检测 监控分析 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]