由于特级初榨橄榄油的国家标准中各项理化指标检测需要昂贵的理化分析仪器及相关专业人才，使得橄榄油市场的监管力度受到严重制约。为此，通过采集特级初榨橄榄油、精炼橄榄油及其他品种食用植物油的三维荧光光谱，提取它们各自的特征荧光峰，建立基于三维荧光特征峰区域积分比值的橄榄油品质分析算法。然后，对四个不同品牌特级初榨橄榄油、精炼橄榄油及特级初榨橄榄油掺杂体积分数10%~50%精炼油的混合油样测试，得到橄榄油品质因子动态范围为37 dB， 能够有效鉴别不同比例掺杂样品、品牌特级初榨橄榄油和伪劣特级初榨橄榄油，实验结果表明，其敏感性和特异性远优于样品的三个传统理化指标。此荧光分析法所需的荧光光谱数据量小，可以为实现橄榄油品质的低成本、快速鉴定提供新的理论依据。

Detection of various physical and chemical indicators in the national standard of extra virgin olive oil necessitates the use of expensive physical and chemical analysis instruments and related professionals, which limits the supervision of olive oil market. In this study, a novel olive oil quality analysis algorithm based on the regional integral ratio of the three-dimensional fluorescence characteristic peaks is proposed, in which the characteristic fluorescence peaks of extra virgin olive oil, refined olive oil, and other edible vegetable oil are extracted using their three-dimensional fluorescence spectra. Ten samples were prepared, including four brands of extra virgin olive oils, refined olive oil, and adulterated olive oils, which are extra virgin olive oil doped with 10%-50% refined oil. The quality factor’s dynamic range for olive oil is 37 dB. It can also effectively identify various proportions of doped samples, brand extra virgin olive oil, and fake extra virgin olive oil. The experimental results show that the quality factor of the proposed analysis algorithm outperforms the samples’ three traditional physical and chemical indicators. Since the approach requires less fluorescence spectroscopy data than other fluorescence approaches, it can provide a new theoretical basis for the low-cost and rapid identification instrument of olive oil quality.