新型专用煎炸油极性组分的光谱分析技术研究  

Spectral analysis of polar components of new special frying oil

作　　者：刘翠玲 李敬琪 孙晓荣 赵妍 姚佳[2] LIU Cuiling;LI Jingqi;SUN Xiaorong;ZHAO Yan;YAO Jia(Beijing Key Laboratory of Big Data Technology for Food Safety,School of Computerand Information Engineering,Beijing Technology and Business University,Beijing 100048;Beijing Grain Science Research Institute,Beijing 101101)

机构地区：[1]北京工商大学计算机与信息工程学院,食品安全大数据技术北京市重点实验室,北京100048 [2]北京市粮食科学研究院,北京101101

出　　处：《食品科技》2019年第8期285-292,共8页Food Science and Technology

基　　金：北京市教委科研计划重点项目(KZ201310011012);北京市自然科学基金项目(4182017)

摘　　要：随着时代的发展以及技术的进步,人们对用于煎炸食品的油脂要求也逐渐提高。多光谱法快速无损检测技术,不仅优于传统方法对样品进行无损检测,而且检测方法准确快速。研究分别利用近红外、中红外、拉曼光谱技术,将测量所得到的油样光谱数据借助分析软件和化学计量学方法,结合光谱预处理和偏最小二乘法(PLS)的数据分析方法,对煎炸油样的极性组分进行建模及校正分析。结果表明,通过不同光谱预处理后再结合PLS对近红外、中红外、拉曼光谱的建模分析以及对比发现拉曼光谱多建模型较为精确,对验证集的光谱对应的极性组分预测较红外光谱的预测准确。以研制新型专用煎炸油为目的进行研究探讨,旨在生产一种新型专用的煎炸油。With the development of the times and the advancement of technology,the requirements for oils used for frying foods are gradually increasing.The multi-spectral fast nondestructive testing technology is not only better than the traditional methods for non-destructive testing of samples,but also the detection method is more accurate and faster.The research used the Near-Infrared,Mid-Infrared and Raman spectroscopy techniques to measure the spectral data of the oil samples.With the help of TQ analytical software and Chemometrics,combined with spectral preprocessing and partial least squares (PLS) data analysis methods,modeling and correcting the polar components of the frying oil sample.The results showed that the modeling and analysis of near-infrared,middle-infrared and Raman spectra by different spectral pretreatment combined with PLS and the comparison showed that the multi-model of Raman spectrum i s m ore accurate.T he p rediction of t he p olar c omponent c orresponding to t he spectrum of the verification set is more accurate than that of the infrared spectrum.Research and discussion for the purpose of developing a new special frying oil,aiming to produce a new type of special frying oil.

关 键 词：食品煎炸油 极性组分 多光谱检测技术 建模 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]