离子迁移谱法快速鉴别煎炸老油

Rapid identification of fried oil by ion mobility spectrometry

中文关键词:  离子迁移谱  煎炸老油  化学计量学  快速鉴别

英文关键词:ion mobility spectrometry  fried oil  chemometrics  rapid identification

中文摘要:

      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4.0 μL, 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。

英文摘要:

      Objective To develop a new method for identifying fried oil by ion mobility spectrometry (IMS). Methods The oil sample was diluted with hexane at a proportion of 1:50 (v:v), and 4.0 μL of sample was directly detected by IMS at the conditions of the inject temperature of 170 ℃ and the temperature of drift tube of 60 ℃. After 20 s, chemometrics methods were employed for data analysis for effective identification of the two groups of oils. Results The two kinds of oils showed a significant difference in PCA score plot, while the correct rate of discriminant model was 98.8% by R-SVM method. Conclusion IMS based on rapid identification of fried oil is rapid, simple, reagent-saving and accurate, and it is suitable for rapid identification of fried oil and it provides a reference for the quality and safety of edible oils.