光谱学与光谱分析, 2013, 33 (9): 2448, 网络出版: 2013-09-30   

常见食用油和煎炸食用油的激光诱导荧光光谱特性

Laser Induced Fluorescence Spectrum Characteristics of Common Edible Oil and Fried Cooking Oil
作者单位
北京理工大学光电学院, 北京100081
摘要
为了实现地沟油的快速检测, 利用激光诱导荧光探测技术搭建了食用油类快速检测系统。 对多种食用油和煎炸食用油(地沟油的一种)进行了光谱采集, 建立了多种食用油和煎炸食用油的荧光光谱数据库, 发现煎炸食用油的特征荧光光谱与常见食用油之间存在较大差异, 在此基础上利用主成分分析法和BP神经网络实现了油类识别、 地沟油的快速检测, 总体识别率高达97.5%。 实验证明激光诱导荧光光谱技术具有快速非接触和灵敏度高等优点, 与BP神经网络相结合能够实现油类的快速识别, 成为地沟油快速检测的一种新方法。
Abstract
In order to detect the trench oil the authors built a trench oil rapid detection system based on laser induced fluorescence detection technology. This system used 355 nm laser as excitation light source. The authors collected the fluorescence spectrum of a variety of edible oil and fried cooking oil (a kind of trench oil) and then set up a fluorescence spectrum database by taking advantage of the trench oil detection system. It was found that the fluorescence characteristics of fried cooking oil and common edible oil were obviously different. Then it could easily realize the oil recognition and trench oil rapid detection by using principal component analysis and BP neural network, and the overall recognition rate could reach as high as 97.5%. Experiments showed that laser induced fluorescence spectrum technology was fast, non-contact, and highly sensitive. Combined with BP neural network, it would become a new technique to detect the trench oil.
参考文献

[1] ZHOU Zhi-hui, CHEN Zhi-hua, MAO Fei-jun, et al(周智慧, 陈志华, 毛飞君, 等). Chian Oils and Fats(中国油脂), 2011, 36(10): 64.

[2] LIAN Fei-yu, QIN Jian-ping, NIU Bo, et al(廉飞宇, 秦建平, 牛波, 等). Agricultural Engineering(农业工程), 2012, 2(6): 37.

[3] ZHOU Yong-sheng, LUO Shi-ping, KONG Yong(周永生, 罗士平, 孔泳). Chinese Journal of Chromatography(色谱), 2012, 30(2): 207.

[4] JIA Yan-hua, XU Xiao-xuan, YANG Ren-jie, et al(贾艳华, 徐晓轩, 杨仁杰, 等). Acta Photonica Sinica(光子学报), 2006, 35(11): 4.

[5] Wiesent B R, Dorigo D G, Julich F, et al. Optoelectronics and Advanced Materials-Rapid Communicauions, 2011, 5(11): 1162.

[6] Parvin P, Shoursheini S Z, Khalilinejad F, et al. Optics and Lasers in Engineering, 2012, 50(11): 1672.

[7] Rocha R, Villaverde A B, Silveira L, et al. Photomedicine and Laser Surgery, 2008, 26(4): 329.

[8] Luthria D L, Mukhopadhyay S, Robbi ns R J, et al. Journal of Agricultural and Food Chemistry, 2008, 56(14): 5457.

[9] Howley T, Madden M G, O’Connell M L, et al. Knowledge-Based Systems, 2006, 19(5): 363.

[10] Zhang H, Hu H, Zhang X B, et al. Acta Physiologiae Plantarum, 2011, 33(6): 2461.

[11] Rossi A M, Taylor C W. Nature Protocols, 2011, 6(3): 365.

[12] Rughooputh H C S, Rughooputh S D D V. Image and Vision Computing, 2000, 18(14): 1101.

[13] CHEN Guo-zhen, HUANG Xian-zhi, XU Jin-gou, et al(陈国珍, 黄贤智, 许金钩, 等). Fluorescence Analytical Method(荧光分析法). Beijing: Science Press(北京: 科学出版社), 1990. 451.

牟涛涛, 陈思颖, 张寅超, 陈和, 郭磐, 葛宪莹, 高丽蕾. 常见食用油和煎炸食用油的激光诱导荧光光谱特性[J]. 光谱学与光谱分析, 2013, 33(9): 2448. MU Tao-tao, CHEN Si-ying, ZHANG Yin-chao, CHEN He, GUO Pan, GE Xian-ying, GAO Li-lei. Laser Induced Fluorescence Spectrum Characteristics of Common Edible Oil and Fried Cooking Oil[J]. Spectroscopy and Spectral Analysis, 2013, 33(9): 2448.

本文已被 5 篇论文引用
被引统计数据来源于中国光学期刊网
引用该论文: TXT   |   EndNote

相关论文

加载中...

关于本站 Cookie 的使用提示

中国光学期刊网使用基于 cookie 的技术来更好地为您提供各项服务,点击此处了解我们的隐私策略。 如您需继续使用本网站,请您授权我们使用本地 cookie 来保存部分信息。
全站搜索
您最值得信赖的光电行业旗舰网络服务平台!