Chinese Academy of Agricultural Sciences

Oil Crops Research Institute, Chinese Acadamy of Agricultural Sciences

Zhe Yuan

Peiwu Li

Qi Zhang

Wen Zhang

Du Wang

Xuefang Wang

Liangxiao Zhang

The invention discloses a NIR method for fatty acid content of oilseeds, including: selection of oilseed samples, and analyzing the oilseed samples by an near infrared spectrometer to obtain NIR spectra; preprocessing of NIR spectra and establishment of a NIR spectral database of oilseeds; establishment of a fatty acid database of oilseeds based on gas chromatography; establishment of prediction model of fatty acids in oilseeds; acquiring NIR spectrum of a sample to be tested by the near infrared spectrometer, and importing the preprocessed NIR spectrum into the prediction model of fatty acids to obtain the predicted fatty acid content of the tested sample. The method is simple and rapid to operate and is non-destructive, and the detection time of the sample is greatly shortened and the detection cost is reduced.

NIR spectroscopy method for fatty acid content of oilseeds

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.

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

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Hubei, China

Zhe Yuan