论文部分内容阅读
目的建立基于离子迁移谱的快速鉴别煎炸老油的鉴别方法。方法油样经正己烷50倍稀释、混匀,进样量为4.0μL,在进样口温度为170℃,迁移管温度为60℃的离子迁移谱条件下进行检测,样品测试时间为20 s。将采集的油样离子迁移谱图利用化学计量学方法进行分析,建立煎炸老油鉴别模型。结果运用主成分分析法(PCA)对两类油脂的谱图信息进行分类,两类油脂能明显分开,效果良好。采用递归支持向量机法(R-SVM)对煎炸老油建立判别模型,十折交互检验正确判别率最高达98.8%。结论本方法无需复杂前处理、检测时间短,有机试剂用量小,操作简单快速,结合化学计量学的分析方法建立的煎炸老油的鉴别模型准确度高,适用于煎炸老油的快速鉴别,为我国食用油质量安全监管提供了一种新方法。
Objective To establish a method for rapid identification of fried old oil based on ion mobility spectrometry. Methods The sample was diluted 50 times with n-hexane and mixed. The injection volume was 4.0 μL. The sample was tested under the ion mobility spectrometry with inlet temperature of 170 ℃ and transfer tube temperature of 60 ℃ for 20 s . The collected ion mobility spectra were analyzed by stoichiometry, and the identification model of frying oil was established. Results The principal component analysis (PCA) was used to classify the spectral information of the two types of oils and fats, and the two types of fats and oils can be clearly separated with good results. Using R-SVM to establish the discriminant model of frying oil, the correct discriminating rate of 10 reciprocal tests is up to 98.8%. Conclusion The method has the advantages of no complicated pretreatment, short detection time, small amount of organic reagents and simple and quick operation. The identification model of fried old oil established by combining with chemometric method has high accuracy and is suitable for rapid identification of fried old oil. , Which provided a new method for the supervision of quality and safety of edible oil in China.