通过近红外光谱法测定煎炸油降解的方法。

Method for determining frying oil degradation by near-infrared spectroscopy.

作者信息

Ng Choo Lum, Wehling Randy L, Cuppett Susan L

机构信息

Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919, USA.

出版信息

J Agric Food Chem. 2007 Feb 7;55(3):593-7. doi: 10.1021/jf061841d.

DOI:10.1021/jf061841d

PMID:17263446

Abstract

A rapid near-infrared (NIR) spectroscopic method for measuring degradation products in frying oils, including total polar materials (TPMs) and free fatty acids (FFAs), has been developed. Calibration models were developed using both forward stepwise multiple linear regression (FSMLR) and partial least-squares (PLS) regression techniques and then tested with two independent sets of validation samples. Derivative treatments had limited usefulness, especially in the longer (1100-2500 nm) wavelength region. When using a wavelength region of 700-1100 nm, PLS models gave improved results compared to FSMLR models. The best correlations (r) between the NIR and wet chemical methods for TPM and FFA were 0.983 and 0.943, respectively. In the longer wavelength region (1100-2500 nm), FSMLR models were as good or better than PLS models. The best correlations for TPM and FFA obtained in this region were 0.999 and 0.983, respectively.

摘要

已开发出一种快速近红外（NIR）光谱法，用于测量煎炸油中的降解产物，包括总极性物质（TPM）和游离脂肪酸（FFA）。使用正向逐步多元线性回归（FSMLR）和偏最小二乘（PLS）回归技术建立校准模型，然后用两组独立的验证样品进行测试。导数处理的作用有限，尤其是在较长（1100 - 2500 nm）波长区域。当使用700 - 1100 nm波长区域时，与FSMLR模型相比，PLS模型给出了更好的结果。TPM和FFA的近红外与湿化学方法之间的最佳相关性（r）分别为0.983和0.943。在较长波长区域（1100 - 2500 nm），FSMLR模型与PLS模型一样好或更好。在该区域获得的TPM和FFA的最佳相关性分别为0.999和0.983。