近红外光谱法用于橄榄油的快速无损鉴别[J].pdf

402 2010, Vol. 31, No. 24 食品科学 ※分析检测 1 1 1 1 2 2 王传现 ，褚庆华 ，倪昕路 ，韩 丽 ，翁欣欣 ，陆 峰 (1.上海出入境检验检疫局，上海 200135 ； 2.第二军医大学药学院，上海 200433) ：通过近红外光谱仪采集各种食用油与掺杂的初榨橄榄油的数据，运用聚类分析法对各种食用油进行聚类 分析，结合主成分分析法对橄榄油的掺杂与否进行定性判别。结果表明，聚类分析和主成分分析法都有很好的定 性鉴别能力，主成分分析法的鉴别模型预测未知样本的正确率达到 100% 。该方法快速、无损、简便，为橄榄油 掺杂的定性鉴别提供了一种新的选择。 ：近红外光谱；橄榄油；聚类分析；主成分分析 Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy 1 1 1 1 2 2 WANG Chuan-xian ，CHU Qing-hua ，NI Xin-lu ，HAN Li ，WENG Xin-xin ，LU Feng (1. Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China ； 2. School of Pharmacy, Second Military Medical University, Shanghai 200433, China) Abstract：Near infrared spectroscopy (NIR) was used to rapidly and economically identify the authentication of olive oil. NIR coupled with clustering analysis (CA) could use to identify many kinds of edible oils. Results indicated that CA revealed an obvious difference between olive oil and other edible oils. Meanwhile, a slight difference between olive oil and other edible oils was observed in principal component analysis (PCA). In this paper, NIR method played a good role in discrimination, which offered a new approach to rapid identification of pure and adulterated olive oil. Key words ：near infrared spectroscopy (NIR)；olive oil ；clustering analysis(CA)；principal component analysis(PCA) 中图分类号：O657.3 文献标识码：A 文章编号：1002-6630(2010)24-0402-03 具有“液体黄金”美誉的橄榄油兼具食用和保健 analysis ，CA) [13]对橄榄油和其他的食用油进行分类，并 价值，越来越受到人们的青睐，市场前景广阔。由于 采用主成分分析法(principal component analysis，PCA)[14-16] 价格昂贵，一些不法