目前食用调和油市场混乱, 存在混淆概念、 随意冠名、 以次充好等问题, 特别是调和油成分和配比标准模糊不清。 国家食用调和油标准历经八年仍未能如期出台, 其根本原因在于缺乏对调和油中植物油定性及定量检测的有效方法。 食用调和油是由不同的植物油按一定比例混合而成, 含有丰富的营养成分, 在日常生活中经常使用。 不同的植物油含有特定的组成成分, 将各种植物油进行混合可以充分利用其中的营养物质, 使调和油中营养成分更加均衡, 有利于人的身体健康。 因此准确测定调和油中单一植物油的含量可以有效对调和油市场进行监管。 同时由于调和油中植物油种类是确定的, 仅需对其含量进行准确测定。 利用三维荧光光谱对调和油中植物油含量进行测定, 提出一种新的数据处理方法, 采用拟蒙特卡洛原理对选定的特征区域进行特征峰积分, 结合神经网络方法求解非线性方程组, 得出调和油中各单一植物油含量。 选用花生油, 大豆油, 葵花油为研究对象, 用不同比例单一植物油调和成食用调和油, 不考虑每种单一植物油的具体组分, 仅将其作为整体研究。 通过测定10组不同调和比例的调和油的回收率, 验证特征峰积分法的有效性, 为高灵敏度检测混合物复杂组分含量提供一种有效方法,与常用的解线性方程组测定混合物组分浓度的方法进行比较, 回收率的准确度提高, 可以用于食品质量检测人员对食用调和油中所用植物油种类及含量进行检测, 为国家标准的出台提供一种有效参考。

Edible blend oil market is confused at present. It has some problems such as confusing concepts, randomly named, shoddy and especially the fuzzy standard of compositions and ratios in blend oil. The national standard fails to come on time after eight years. The basic reason is the lack of qualitative and quantitative detection of vegetable oils in blend oil. Edible blend oil is mixed by different vegetable oils according to a certain proportion. Its nutrition is rich. Blend oil is eaten frequently in daily life. Different vegetable oil contains a certain components. The mixed vegetable oil can make full use of their nutrients and make the nutrients more balanced in blend oil. It is conducive to people’s health. It is an effectively way to monitor blend oil market by the accurate determination of single vegetable oil content in blend oil. The types of blend oil are known, so we only need for accurate determination of its content. Three dimensional fluorescence spectra are used for the contents in blend oil. A new method of data processing is proposed with calculation of characteristics peak value integration in chosen characteristic area based on Quasi-Monte Carlo method, combined with Neural network method to solve nonlinear equations to obtain single vegetable oil content in blend oil. Peanut oil, soybean oil and sunflower oil are used as research object to reconcile into edible blend oil, with single oil regarded whole, not considered each oil’s components. Recovery rates of 10 configurations of edible harmonic oil is measured to verify the validity of the method of characteristics peak value integration. An effective method is provided to detect components content of complex mixture in high sensitivity. Accuracy of recovery rats is increased, compared the common method of solution of linear equations used to detect components content of mixture. It can be used in the testing of kinds and content of edible vegetable oil in blend oil for the food quality detection, and provide an effective reference for the creation of national standards.