Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy
Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy
复制标题
使用傅里叶变换红外光谱法鉴定掺有植物油的橄榄油
DOI：
--
复制
发表时间：
2002
期刊：
影响因子：
--
通讯作者：
J. Gore
中科院分区：
文献类型：
--
作者：
Abdullatif Tay;R. Singh;S. S. Krishnan;J. Gore
近年来，随着一些臭名昭著的掺假和污染丑闻的发生，特级初榨橄榄油的真实性的确定变得更加重要。研究了傅里叶变换红外光谱法在橄榄油掺假鉴别中的应用。对纯橄榄油和掺杂不同浓度向日葵油（20-100 mL植物油/L橄榄油）的橄榄油样品进行单反射衰减全反射测量。使用12个主成分的判别分析能够根据光谱将样品分为纯橄榄油和掺假橄榄油。开发了偏最小二乘模型，并用于验证掺杂物的浓度。此外，判别分析方法被用来分类橄榄油样品作为区别于其他植物油的基础上，他们的红外光谱。
Abstract Determination of the authenticity of extra virgin olive oils has become more important in recent years following some infamous adulteration and contamination scandals. The study focused on application of Fourier transform infrared spectroscopy to identify the adulteration of olive oils. Single-bounce attenuated total reflectance measurements were made on pure olive oil and olive oil samples adulterated with varying concentrations of sunflower oil (20–100 mL vegetable oil/L of olive oil). Discriminant analysis using 12 principal components was able to classify the samples as pure and adulterated olive oils based on their spectra. A partial least squares model was developed and used to verify the concentrations of the adulterant. Furthermore, the discriminant analysis method was used to classify olive oil samples as distinct from other vegetable oils based on their infrared spectra.