基于紫外可见光谱技术和色素组成区分橄榄油与其他食用油

Distinguishing olive oil from other edible oils based on ultraviolet-visible spectroscopy and pigment compositions

中文关键词:  紫外可见光谱  食用油  色素  主成分分析  偏最小二乘法判别

英文关键词:ultraviolet-visible spectroscopy  edible oil  pigments  principal component analysis  partial least squares discriminant analysis

中文摘要:

      目的 通过紫外可见光谱技术和色素组成, 探究区分橄榄油与其他食用油的方法。方法 选择市售橄榄油(特级初榨橄榄油、混合橄榄油)和其他食用油(菜籽油、玉米油、葵花籽油、大豆油、花生油、调和油)作为研究对象, 分别在220~800 nm的波长范围内进行全光谱扫描以及在波长为450 nm和670 nm处进行光度测量; 通过比较不同食用油的紫外可见吸收光谱并结合主成分分析(principal component analysis, PCA)和偏最小二乘法判别(partial least squares discriminant analysis, PLS-DA)对不同橄榄油和其他食用油进行比较区分。结果 通过观察比较各食用油紫外可见吸收光谱的最大吸收波长所在位置, 可以对不同食用油进行初步区分。并且PCA和PLS-DA结果显示, 以波长450 nm和670 nm处的吸光度A450和A670以及A450/A670为变量, 可用于区分不同橄榄油和其他食用油。结论 基于紫外可见光谱技术对不同食用油中色素的检测结果可以对食用油进行分类, 并且A450、A670和A450/A670可以作为区分橄榄油与其他食用油的标记。

英文摘要:

      Objective To investigate the method of distinguishing olive oil from other edible oils by ultraviolet-visible spectroscopy and pigment compositions. Methods Several commercially available olive oils (extra virgin olive oil and blend olive oil) and other edible oils (rapeseed oil, corn oil, sunflower oil, soybean oil, peanut oil, and blended oil) were selected as the subjects in this study. Meanwhile, full spectral scans in the wavelength range of 220-800 nm and photometric measurements at 450 nm and 670 nm were performed, respectively. By comparing the ultraviolet-visible spectra of different edible oils and combining with the principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), different olive oil and other edible oils were compared and distinguished. Results Different edible oils could be preliminarily distinguished by observing and comparing the location of the maximum absorption wavelengths of the ultraviolet-visible absorption spectra. Besides, the results of PCA and PLS-DA showed that the absorbances (A450 and A670) at 450 nm and 670 nm and A450/A670 could be used as variables to distinguish olive oil from other edible oils. Conclusion Based on the detection results of pigments in different edible oils by ultraviolet-visible spectroscopy, edible oils can be classified, and A450, A670 and A450/A670 can be used as markers to distinguish olive oil from other edible oils.