基于消荧光差分拉曼光谱技术预测食用油复热时长  

Prediction of Reheating Time of Edible Oil Based on Shifted Excitation Raman Difference Spectroscopy

作　　者：赵迎 沈学静[1,2] 李小佳 ZHAO Ying;SHEN Xuejing;LI Xiaojia(Central Iron and Steel Research Institute,Beijing 100081;NCS Testing Technology Co.,Ltd.,Beijing 100094)

机构地区：[1]钢铁研究总院,北京100081 [2]钢研纳克检测技术股份有限公司,北京100094

出　　处：《核农学报》2023年第10期2034-2041,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家重点研发计划项目(2017YFF0108900)。

摘　　要：为实现食用油复热时长的快速测量,选取4种常用的植物油(大豆油、花生油、玉米油、葵花籽油)进行不同时长的加热,基于自主研制的消荧光差分拉曼光谱仪完成样品的原始拉曼光谱及差分拉曼光谱测试。首先,分析植物油的拉曼光谱特征峰归属及复热时长对拉曼光谱的影响,并对原始拉曼光谱及差分拉曼光谱进行主成分对比分析。其次,基于差分拉曼光谱及经小波变换去除荧光干扰的原始拉曼光谱,分别建立食用油复热时长定量模型,并对比分析试验结果。结果表明,与经小波变换去除荧光干扰的原始拉曼光谱相比,基于差分拉曼光谱的食用油复热时长定量模型,玉米油、花生油、葵花籽油、大豆油的验证集R^(2)分别从0.976 9、0.973 1、0.980 9、0.984 2升至0.996 4、0.996 4、0.994 6、0.991 2;验证集均方根误差从1.248 9、1.348 0、1.134 0、1.031 1降至0.494 6、0.491 0、0.606 1、0.768 5。由此表明,利用差分拉曼光谱技术提高了食用油复热时长定量模型的稳定性和精确度。本研究结果为植物油复热时长定量快速检测提供了一种可行的方法。To realize the rapid measurement of the reheating time of edible oil,four commonly used vegetable oils(soybean oil,peanut oil,corn oil,sunflower seed oil)were selected and heated for different times.Based on the self-developed Shifted Excitation Raman Difference spectrometer,the original Raman spectrum and differential Raman spectrum of the sample were tested.Raman spectrum characteristic peak assignment of vegetable oil and the influence of reheating time were analyzed.Principal components of the original Raman spectrum and the differential Raman spectrum were compared.Secondly,based on the differential Raman spectrum and the original Raman spectrum with fluorescence interference removed by wavelet transform algorithm,the quantitative model of reheating time of edible oil was established respectively.The quantitative model of reheating time length of edible oil based on differential Raman spectroscopy was better than the quantitative model of reheating time length of edible oil based on the original Raman spectrum with fluorescence interference removed by wavelet transform algorithm,that is,the validation set R^(2) of corn oil,peanut oil,sunflower seed oil and soybean oil rose from 0.9769,0.9731,0.9809,0.9842 to 0.9964,0.9964,0.9946,0.9912 respectively.The mean square deviation of the validation set decreased from 1.2489,1.3480,1.1340,1.0311 to 0.4946,0.4910,0.6061,0.7685.Therefore,the stability and accuracy of the reheating time model of edible oil were improved by using Shifted Excitation Raman Difference Spectroscopy,which is a feasible method for quantitative and rapid detection of the reheating time of vegetable oil.

关 键 词：差分拉曼光谱技术 食用油 复热时长 定量分析 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.37[轻工技术与工程—食品科学与工程]