西式快餐用煎炸油质量近红外快速检测模型的建立

为对西式快餐用煎炸油质量进行快速监测，选用近红外光谱法（NIRS）联合偏最小二乘法（PLS），分别建立酸价和极性组分两个煎炸油质量指标的定量模型。结果表明，酸价和极性组分的定标模型校正决定系数（R2）均为0.9974，校正标准差均方根（RMSEC）分别为0.111和0.359，预测标准差均方根（RMSEP）分别为0.171和0.562。盲样验证、精密度及准确度分析结果显示，酸价和极性组分的NIR预测值同真实值的相关方程的相关系数分别为0.9944、0.9761，应用所建模型预测同一煎炸油样品的酸价和极性组分的相对标准偏差（RSD）分别为0.934%和1.278%，表明所建模型对煎炸油样品的酸价和极性组分预测能力较好，且有较好的重现性。因此，基于近红外光谱定量模型，可以对西式快餐用煎炸油质量进行快速、准确地监测。

Study on Quick Test Model for the Quality of Frying Oil from Western-style Fast Food Restaurants by Near Infrared Spectroscopy

In order to quickly detect the quality of frying oil from western-style fast food restaurants, calibration models of acid value and total polar compounds were established using near infrared spectroscopy (NIRS) combined with partial least squares (PLS) to evaluate the frying oil quality. The findings presented that the correction coefficient of calibration model of acid value and total polar compounds were both 0.9974. The root mean square error of cross-validation (RMSEC) were 0.111 and 0.359, respectively. The root mean square error of prediction (RMSEP) were 0.171 and 0.562, respectively. The results of blind samples verification showed that the correlation coefficients between prediction value and true value for acid value and total polar compounds of frying oil were 0.9944 and 0.9761, respectively; the precision test showed that the relative standard deviations (RSD) of acid value and total polar components using the calibration models for the same frying oil sample were 0.934% and 1.278%, respectively, which indicated that the models of quantitative analysis of acid value and total polar compounds of frying oils were good with excellent prediction abilities and reproducibility. Therefore, the rapid detection model based on near infrared spectroscopy could rapidly and accurately detect the quality of frying oil from western-style fast food restaurants.