食品科学2012，Vol.33Issue(4)：200-203,4.
基于近红外透射光谱的食用油氧化定性分析
Qualitative Analysis of Edible Oil Oxidation by Near Infrared Transmission Spectroscopy
摘要
Abstract
To establish a quick method for identifying of edible oil oxidation, the qualitative discrimination between oxidized and unoxidized oils as categorized according to the limits of acid value and peroxide value stipulated by the Chinese national standards was modeled based on near infrared transmission spectroscopy （NITS） and distance-discrimination analysis. The results indicated that recognition rates of the calibration and external validation models reached up to 99% and 97.8% in the wave number range from 5450 crnl to 4650 cm^-1 after multiple scattering conection, first derivative and Norris derivative smoothing. Therefore, good prediction results were achieved. In conclusion, it is feasible to apply NITS to qualitatively analyze edible oil oxidation关键词
食用油/氧化/近红外透射光谱/定性分析Key words
edible oil/oxidation/near infrared transmission spectroscopy (NITS)/qualitative analysis分类
轻工纺织引用本文复制引用
张静亚,张建新,于修烛,杜双奎..基于近红外透射光谱的食用油氧化定性分析[J].食品科学,2012,33(4):200-203,4.基金项目
中央高校基本科研业务费专项 （）
西北农林科技大学大型仪器设备新功能开发项目 （）
