提出一种基于激光诱导荧光(LIF)和主成分分析法相结合的植物油掺假检测与量化分析方法。采用LIF谱分别对橄榄油及花生油掺假煎炸油进行检测,分析不同掺杂浓度下的荧光谱强度和光谱峰值位置,并运用主成分分析法和偏最小二乘法模型对实验数据进行处理分析。结果表明位于500 nm波段的荧光强度随着掺假浓度的增加而增加,而位于670 nm波段的荧光峰强度会随着掺假浓度的增加而减小;利用荧光光谱并结合主成分分析法及偏最小二乘法模型对植物油进行了有效分类,并预测掺假浓度,预测误差小于2%。

Laser-induced fluorescence (LIF) spectroscopy combined with principal component analysis is employed to detect and quantitatively analyze frying-oil contamination in a variety of vegetable oils. Olive and peanut oils adulterated with frying oil are analyzed using LIF spectroscopy; the intensities and positions of fluorescence peaks are utilized to determine the relative concentrations of the components and the collected data is processed and analyzed by combining principal component analysis with a partial least-square model. The results show that the intensities of fluorescence peaks around 500 nm increase with increasing concentrations of frying oil, while the intensities of fluorescence peaks around 670 nm are reduced with increasing amounts of contamination. The vegetable oils are classified utilizing this methodology, and the frying-oil contaminant concentrations are predicted within 2% error.