Classification of Edible Oils and Uncovering Adulteration of Virgin Olive Oil Using FTIR with the Aid of Chemometrics
Classification of Edible Oils and Uncovering Adulteration of Virgin Olive Oil Using FTIR with the Aid of Chemometrics
复制标题
利用 FTIR 和化学计量学对食用油进行分类并发现初榨橄榄油的掺假
DOI：
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发表时间：
2009
期刊：
影响因子：
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通讯作者：
W. Obeidat
中科院分区：
文献类型：
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作者：
S. Obeidat;M. Khanfar;W. Obeidat
3摘要：橄榄油掺假是橄榄油行业面临的一个重要问题。在这项研究中，我们已经使用傅立叶变换红外（FTIR）光谱分类不同的食用油，包括初榨橄榄油。并对不同体积比（2.5%、50%和75%）的B角油和向日葵籽油进行了掺假定量鉴别。记录了所有油样在（4000 - 400）cm-1范围内的总光谱数据，并采用主成分分析（PCA）、聚类分析和偏最小二乘判别分析（PLSDA）等化学计量学方法进行了分析。
3 Abstract: olive o il adulteration adulteration wi th l ess expensive ed ible o ils is a m ajor i ssue f or t he olive oil industry. In this study we have used fourier transform i nfrared (FTIR) spectroscopy to classify different edible oils including the virgin olive oil. We also h ave identified adulteration of virgin o live oil with different volume ratios (2 5, 50 and 75 %) o f b oth c orn and sunflower o ils quantitatively. The total spectral data in region of (4000 -400) cm for all oil samples was recorded -1 and then analyzed using different chemometric t ools such as principal component analysis (PCA), clustering and partial l east sq uare discriminant an alysis (PLSDA).