CAJ | 학술논문

橄榄油兼有食用和保健的作用,价值与价格远远高于其他食用油,所以橄榄油中以劣充好的现象十分普遍.可采用近红外光谱法测定初榨橄榄油中掺杂芝麻油、大豆油和葵花籽油的光谱数据,运用改进的BP算法--Levenberg-Marquardt方法,建立PCA-BP人工神经网络方法对其进行定性判别.同时采用偏最小二乘法(PIS)建立了初榨橄榄油中芝麻油、大豆油、葵花籽油含量的近红外光谱定标模型,用交瓦验证法进行验证.结果表明,BP人工神经网络有很好的定性鉴别能力,PLS建立的芝麻油、大豆油、葵花籽油定标模型的相关系数分别为98.77,99.37,99.44,交叉验证的均方根误差分别为1.3,1.1,1.04.该方法无损、快速、简便,为橄榄油掺杂的检测提供了一种新的途径.
감람유겸유식용화보건적작용,개치여개격원원고우기타식용유,소이감람유중이렬충호적현상십분보편.가채용근홍외광보법측정초자감람유중참잡지마유、대두유화규화자유적광보수거,운용개진적BP산법--Levenberg-Marquardt방법,건립PCA-BP인공신경망락방법대기진행정성판별.동시채용편최소이승법(PIS)건립료초자감람유중지마유、대두유、규화자유함량적근홍외광보정표모형,용교와험증법진행험증.결과표명,BP인공신경망락유흔호적정성감별능력,PLS건립적지마유、대두유、규화자유정표모형적상관계수분별위98.77,99.37,99.44,교차험증적균방근오차분별위1.3,1.1,1.04.해방법무손、쾌속、간편,위감람유참잡적검측제공료일충신적도경.
In the present paper, the use of near infrared spectroscopy (NLR) as a rapid and cost-effective classification and quan-tification techniques for the authentication of virgin olive oil were preliminarily investigated. NIR spectra in the range of 12 000-3 700 cm~(-1) were recorded for pure virgin olive oil and virgin olive oil samples adulterated with varying concentrations of sesame oil, soybean oil and sunflower oil (5%-50% adulterations in the weight of virgin olive oil). The spectral range from 12 000 to 5 390 cm~(-1) was adopted to set up an analysis model In order to handle these data efficiently, after pretreatment, firstly,princi-pal component analysis (PCA) was used to compress thousands of spectral data into several variables and to describe the body of the spectra,and the analysis suggested that the cumulate reliabilities of the first six components was more than 99.999%. Then ANN-BP was chosen as further research method. The six components were secondly applied as ANN-BP inputs. The experiment took a total of 100 samples as original model examples and left 52 samples as unknown samples to predict. Finally, the resultsshowed that the 52 test samples were discriminated accurately. And the calibration models of quantitative analysis were built using partial-least-square (PLS). The R values for PLS model are 98. 77, 99. 37 and 99.44 for sesame oil, soybean oil and sun-flower oil respectively, the root mean standard errors of cross validation (RMSECV) are 1.3, 1.1 and 1.04 respectively. Over-all, the near infrared spectroscopic method in the present paper played a good role in the discrimination and quantification, andoffered a new approach to the rapid discrimination of pure and adulterated virgin olive oil.