Research On The Detection Methods Of Edible Oil Quality Based On Raman Spectroscopy

Edible vegetable oil is an indispensable part of people's dietary structure,and its quality has an important impact on human health.China is the country with the largest consumption of edible oil in the world.How to ensure the nutritional value and quality and safety of edible vegetable oil is an important issue facing China's edible oil market.Although the traditional detection methods of edible oil quality have high detection accuracy,they are time consuming and cumbersome to operate.They are not suitable for on-site rapid analysis and market supervision by law enforcement agencies.The flourishing Raman spectroscopy technology in recent years has the advantages of rapid,pollution-free,and no pretreatment,and the edible vegetable oil contains abundant Raman spectral information,which can clearly characterize the molecular structure and characteristic information inside the contained substance.Therefore,Raman Spectroscopy has gradually become a new method with great research value and application potential in the field of rapid detection of edible oil quality.This article uses micro Raman spectroscopy technology,combined with chemometric analysis methods and pattern recognition technology,focusing on the analysis of fatty acid composition of edible vegetable oils,analysis of composition of edible oil blends,and storage quality testing of edible vegetable oils.The main research content is as follows:1.Quantitative analysis of edible vegetable oil fatty acids based on Raman spectroscopy.The content and ratio of saturated fatty acid,monounsaturated fatty acid,and polyunsaturated fat in edible oil are one of the important factors affecting the nutritional quality of edible oil.In order to achieve rapid,efficient,pollution-free determination of fatty acid content and ratio of edible oils.In this paper,the multi-point average spectrum and single-point spectrum were compared and analyzed.Raman spectroscopy combined with partial least square method was used to establish the quantitative analysis model of edible oil fatty acids.2.Quantitative analysis of raw ingredients of edible blend oil based on Raman spectroscopy.The type and ratio of ingredients used to make the blended edible oil is one of the indicators for evaluating the quality of edible blended oil.This article studied the use of Raman spectroscopy combined with partial least squares method to establish a quantitative analysis model of edible blend oil ingredients,selected the best spectral pretreatment methods and feature bands to reduce the complexity of the model calculation and improve the accuracy of the model prediction.The experimental results showed that the model established after the first derivative + Norris 3 point pretreatment has the best stability.The model has the advantages of high reproducibility,accurate and reliable prediction results,and high practicability and applicability of the model.3.Analysis of storage quality of edible vegetable oils based on Raman spectroscopy.The length of storage period of edible oil and the storage temperature of edible oil are important factors affecting the storage quality of edible oil.In order to achieve rapid identification of edible vegetable oil storage and storage temperature.In this paper,a classification model for the storage period and storage temperature of edible oil was established using Raman spectroscopy combined with multi-classification support vector machines.And identified the storage period of edible oil based on the peak height ratio of the characteristic wavelength of Raman spectrum.And compared with the performance of the classification model built by the terahertz spectrum.