光谱学与光谱分析, 2020, 40 (4): 1251, 网络出版: 2020-07-02  

基于超连续光谱特级初榨橄榄油的快速检测方法

Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy
作者单位
中国科学院空间主动光电技术重点实验室, 中国科学院上海技术物理研究所, 上海 200083
摘要
特级初榨橄榄油作为一种冷榨植物油含有较为丰富的不饱和脂肪酸和多酚类化合物, 其营养价值较高。 目前, 橄榄油的掺假问题是业界最严重的问题之一, 中国对橄榄油的消费量与日俱增, 国内橄榄油市场较为混乱, 掺假造假现象层出不穷, 从橄榄油的国外进口到国内二次包装都有可能存在人为干扰和品质造假, 如果不加以有效监督和制止, 对国民的健康和财产将造成严重损失。 如果通过传统的化学分析方法获取所有成分信息势必会增加检测周期, 不利于商品的快速流通, 对生产厂商和消费者来说都是一种损失。 为应对复杂多变的橄榄油掺伪技术及国内具备橄榄油检测资质机构不足的问题, 提出一种基于超连续光谱特级初榨橄榄油的快速检测方法, 为实现快速鉴别提供了可能性, 研究选用特级初榨橄榄油、 菜籽油、 茶油、 芝麻油、 稻米油、 葵花油、 玉米油以及大豆油作为研究对象, 分别采集每种植物油的超连续光谱并对初步光谱数据进行光谱预处理, 最后计算了不同样本间超连续光谱的皮尔逊相关系数并以此作为特级初榨橄榄油判别的主要依据。 实验结果显示不同样本特级初榨橄榄油间的超连续光谱的皮尔逊相关系数在0.901 1以上, 而特级初榨橄榄油与其他种类植物油的超连续光谱的皮尔逊相关系数在0.172 2~0.899 0之间。 研究表明以皮尔逊相关系数0.901 1作为判别特级初榨橄榄油与其他植物油的检测阈值, 可实现快速实时的精准检测识别。 该技术与分光光度计的吸收透射光谱相比, 最大的优势在于采集周期短和光谱指纹特征丰富, 周期短表现为光谱曝光采集时间仅为100 ms, 光谱指纹特征丰富表现为除包含吸收光谱外还表现出各种荧光活性物质所特有的荧光光谱。 除此之外, 可将超连续谱光源应用推广到食品安全检测技术领域。 该技术装置简单且易于推广对国内橄榄油的检测和市场规范具有一定的研究意义。
Abstract
As a kind of cold pressed vegetable oil, extra virgin olive oil is abundant in unsaturated fatty acids and polyphenols. Therefore, the problem of olive oil adulteration is also one of the most serious problems in the industry. China’s consumption of olive oil is increasing day by day, the domestic olive oil market is more chaotic, and the phenomenon of adulteration and counterfeiting is emerging in an endless stream. From the overseas import of olive oil to the domestic secondary packaging, there may be human interference and quality counterfeiting. If it is not effectively monitored and stopped, the national health and property will be affected. If the traditional chemical analysis method is used to obtain all the information of ingredients, it will increase the detection cycle, which is not conducive to the rapid circulation of goods, and it is a loss for manufacturers and consumers. In order to deal with the complex and changeable adulteration technology of olive oil and the shortage of qualified olive oil testing institutions in China, this paper proposes a rapid detection method based on supercontinuum Spectra of extra virgin olive oil, which provides the possibility for rapid identification. It studies and selects extra virgin olive oil, rapeseed oil, tea oil, sesame oil, rice oil, sunflower oil, corn oil and soybean oil as the research object, the supercontinuum spectra of each kind of vegetable oil were collected and the preliminary spectral data were preprocessed. Finally, the Pearson correlation coefficients of supercontinuum spectra between different samples were calculated and used as the main basis for the discrimination of extra virgin olive oil. The experimental results show that the Pearson correlation coefficients of supercontinuum spectra of different samples are more than 0.901 1, while those of supercontinuum spectra of extra virgin olive oil and other kinds of vegetable oil are between 0.172 2 and 0.899 0. The results show that the Pearson correlation coefficient of 0.901 1 is used as the detection threshold to distinguish the extra virgin olive oil and other vegetable oil, which can achieve fast and real-time accurate detection and recognition. Compared with the absorption and transmission spectrum of spectrophotometer, the biggest advantage of this technology lies in the short collection period and rich spectrum fingerprint features, which are manifested by the collection time of spectrum exposure being only 100 ms, and the rich spectrum fingerprint features as the unique fluorescence spectrum of various fluorescent active substances. In addition, the application of supercontinuum light source is extended to the field of food safety detection technology. The device is simple and easy to be popularized, which has certain research significance for the detection and market specification of olive oil in China.

王泓鹏, 万雄, 袁汝俊. 基于超连续光谱特级初榨橄榄油的快速检测方法[J]. 光谱学与光谱分析, 2020, 40(4): 1251. WANG Hong-peng, WAN Xiong, YUAN Ru-jun. Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2020, 40(4): 1251.

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