煎炸油过度使用问题长期困扰着消费者和监管部门。研究煎炸过程中油脂品质劣变规律，建立快速、准确的废弃点判别方法，对确保煎炸油的质量安全具有重要意义。传统的快速检测方法存在误检率高、超标物难以定量等缺陷。将多源指纹信息融合技术应用于煎炸油品质和废弃点判别，可以实现多源信息互补，显著提高准确率。本项目以棉籽油、棕榈油、大豆油为煎炸油，以馓子、牛肉丸、加沙为油炸食品。首先测定油炸过程中油脂的废弃指标、理化指标和风险物指标，以及介电常数、近红外光谱和拉曼光谱指纹；进一步通过化学计量学分析，明确油脂介电常数、光谱特征波长等关键指纹信息与品质变化的动态关系，阐明煎炸油品质劣变规律，筛选煎炸油品质及废弃点鉴定特征变量；进而结合多源指纹信息融合技术，建立基于介电常数、近红外光谱和拉曼光谱多源数据融合的煎炸油品质和废弃点判别模型。为新疆特色食品煎炸油的现场监控提供理论依据。

The problem of overusing frying oil has plagued the consumers and regulators for a long time. It is of great significance to study the quality deterioration and establish a fast and accurate discriminating method of the discarded point, so as to ensure the quality and safety of frying oil. However, traditional rapid detection methods have been limited by high false detection rates and difficulties in quantification of excessive substances. Recent decades have called an action for development of multi-source information fusion, which allows for accurate discrimination of frying oil quality. It has promising perspective to achieve complementariness of multi-source fingerprints. In this research, cottonseed oil, palm oil and soybean oil were used as frying oil, with fried dough twist, beef balls and jiasha as model foods. First, the indexes including physicochemical, risk indicators, and dielectric constant, near infrared spectrum and Raman spectrum fingerprint of the waste oil were determined. Second, the dynamic relationships between the key fingerprint information and quality changes were identified through the chemometric analysis, followed by illuminating the quality deterioration law of frying oil and screening the characteristic variables of quality and discarded point. Then, the discriminant model of oil quality and discarded point based on multi-source information fusion of dielectric constant, near infrared spectrum and Raman spectrum were established, according to the discarded point regulations of national standards. This research provides theoretical basis for quality control of Xinjiang fried foods and for field monitoring of frying oil.