基于中红外光谱结合化学计量法快速检测油炸食品用油品质

目的：保障食品工业化生产过程中最终油炸食品的安全。方法：以某大学食堂油炸食品用油为研究对象，以国标法为依据，测定油样酸价、过氧化值、羰基价，通过配备多点衰减全反射的傅里叶变换红外光谱仪获取其红外谱图，并采用偏最小二乘回归法分别建立控制油样、随机油样及所有油样的数学模型。结果：模型对油样酸价的测定均有很好的预测性，但对过氧化值的预测能力较弱。此外，控制油样模型比随机油样模型的预测性更强。结论：采用衰减全反射附件的傅里叶变换中红外光谱结合化学计量法有望实现快速、同时检测油炸食品工业化生产过程中油炸用油的酸价、过氧化值和羰基价。

Rapid determination of the quality of frying oils using mid-infrared spectroscopy coupled with chemometrics methods

Objective:Ensure the safety of final fried food in the process of industrial food production.Methods: The acid values, peroxide values and carbonyl values of the frying oil samples collected from a university cafeteria were determined based on the standard methods of China. Their infrared spectra were obtained with a Fourier transform infrared spectrometer (FT-IR) equipped with multi-point attenuated total reflection (ATR). Partial least squares regression (PLS) was employed to build mathematical models for control oil samples, random oil samples, and all samples, respectively.Results:The models had good predictability for the determination of acid values of frying oils, but did not perform well for peroxide values. In addition, the PLS models for control oil samples had better predictability than that for random oil samples.Conclusion:Fourier transform mid-infrared spectroscopy with attenuated total reflection attachment combined with the chemometric method is expected to achieve rapid and simultaneous detection of acid value, peroxide value and carbonyl value of oil used for frying in the industrial production process of fried foods.