US 10,948,407 B2Granted

Method for detecting multivariate adulteration of edible oil based on near-infrared spectroscopy

AssigneeOil Crops Research Institute, Chinese Acadamy of Agricultural Sciences

InventorsLiangxiao Zhang, Peiwu Li, Zhe Yuan, Du Wang, Xuefang Wang, Wen Zhang, Qi Zhang

Life of this patent

Estimating the term…

Loading patent…

Abstract

A method for multivariate adulteration detection on an edible oil includes (1) construction of a model: S1, acquiring near-infrared spectra of edible oils; S2, establishing a near-infrared spectral database of the edible oils; S3, establishing a multivariate adulteration detection model for a type of edible oil; and (2) application of the model: acquiring spectra of a sample to be tested according to the near-infrared spectral signal acquisition method in step S1, preprocessing the obtained near-infrared spectra by using the method in step S2 to obtain near-infrared spectral data of the sample, and determining the authenticity of the sample to be tested by using the multivariate adulteration detection model for the edible oil established in step S3. The method is simple and rapid in operation, can effectively and rapidly screen the authenticity of an edible vegetable oil, and has strong practicability.

Claims13

Dependent claims

A method for detecting multivariate adulteration of an edible oil based on a near-infrared spectrometer, comprising the steps of:

S1:
selecting authentic edible oils and potentially adulterating edible oils as samples;
and acquiring near-infrared spectra of the samples by using the near-infrared spectrometer;
S2:
performing standard normal transformation data preprocessing on the acquired original near-infrared spectra of the samples;
subtracting an average value of absorbance of spectral points from the acquired near-infrared spectra, dividing the spectral data by a standard deviation of the spectral data to obtain preprocessed near-infrared spectra as standard spectra, and establishing a near-infrared spectral database of the edible oils;
S3:
establishing a classification model between the authentic edible oils and potentially adulterating edible oils by using a chemometric method to determine critical variables for distinguishing the authentic edible oils from the adulterated edible oils;
and establishing a one class classification model of the authentic edible oil by using the determined critical variables, wherein the one class classification model is a multivariate adulteration detection model;
and
S4:
providing an edible oil sample for testing;
acquiring near-infrared spectra of the tested edible oil sample by using the near-infrared spectrometer;
processing the acquired near-infrared spectra of the tested edible oil sample by using the preprocessing method in step S2 to obtain standard spectral data of the tested edible oil sample;
and determining authenticity of the tested edible oil sample by using the multivariate adulteration detection model established in step S3.

12 more elements

A method for detecting multivariate adulteration of an edible oil, comprising the steps of:

providing an edible oil sample for testing;
acquiring near-infrared spectra of the tested edible oil sample by using a near-infrared spectrometer;
processing the acquired near-infrared spectra of the tested edible oil sample to obtain standard spectral data of the tested edible oil sample;
and
determining authenticity of the tested edible oil sample by using a multivariate adulteration detection model constructed using samples of authentic edible oils and potentially adulterating edible oils,
wherein the multivariate adulteration detection model is constructed by the steps of:
acquiring near-infrared spectra of the samples by using the near-infrared spectrometer;
performing standard normal transformation data preprocessing on the acquired original near-infrared spectra of the samples;
subtracting an average value of absorbance of spectral points from the acquired near-infrared spectra, dividing the spectral data by a standard deviation of the spectral data to obtain preprocessed near-infrared spectra as standard spectra, and establishing a near-infrared spectral database of the edible oils;
and
for an authentic edible oil, establishing a classification model between the authentic edible oil and potentially adulterating edible oils by using a chemometric method to determine critical variables for distinguishing the authentic edible oil from the adulterated edible oils;
and establishing a one class classification model of the authentic edible oil by using the determined critical variables, wherein the one class classification model is a multivariate adulteration detection model.

9 more elements

Dependencies are inferred from the claim text.