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| 分提橄榄油中主要脂肪酸成分傅里叶变换红外光谱法测量（英） | |
| 引用本文： | 王铭义,胡立志,郭建英,于殿宇,江连州.分提橄榄油中主要脂肪酸成分傅里叶变换红外光谱法测量（英）[J].农业工程学报,2011,27(6):365-369. |
| 作者姓名： | 王铭义 胡立志 郭建英 于殿宇 江连州 |
| 作者单位： | 1. 哈尔滨理工大学测控技术与通信工程学院,哈尔滨,150086 2. 黑龙江省粮食科研所,哈尔滨,150001 3. 东北农业大学食品学院,哈尔滨,150030 |
| 基金项目： | National High Technology Research and Development Program (863 Program); Project number: 2010AA101503; Project name: Oil heterogeneous reaction and multiphase separation and purification technology.Key projects of “Eleventh Five-Year” National Science and Technology Support Program: the subject number 2009BADB9B08-1; Research and industrialization demonstration on edible oil quality and safety control technology. |
| 摘 要： | 为了测量从橄榄油中分提的高、低熔点油脂的脂肪酸成分，在4 000～600 cm-1 的范围测量了31个含有不同脂肪酸成分植物油的傅里叶变换红外光谱，用于建立偏最小二乘（PLS）回归分析校正模型。在油脂的傅里叶变换红外光谱变量和脂肪酸组成变量之间建立了交叉验证的PLS校正模型。为了校正油酸和亚油酸含量，在4?000～600 cm-1 的频率范围，经平滑，二阶导数，规范化处理的红外光谱获得了最好的交叉验证校正模型和最佳的预测结果。PLS校正模型预测结果表明，与高熔点橄榄油（油酸，72.29%，亚油酸，9.98%）相比，低熔点橄榄油含有较高的油酸含量和亚油酸含量（油酸，77.46%，亚油酸，12.51%），预测的结果与气相色谱测量的结果有很好的一致性。建立的PLS校正模型预测橄榄油的不饱和脂肪酸含量具有较好的相关性。该研究为分提油脂质量的判别评价提供了便捷的方法。 |
| 关 键 词： | 脂肪酸，脂类，红外光谱，傅里叶变换红外光谱，偏最小二乘法（PLS），成分预测，分提橄榄油 |
| 收稿时间： | 2010/1/27 0:00:00 |
| 修稿时间： | 6/2/2011 12:00:00 AM |
Determination of main fatty acid composition in fractionated olive oils by FTIR spectroscopy |
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| Wang Mingyi,Hu Lizhi,Guo Jianying,Yu Dianyu and Jiang Lianzhou.Determination of main fatty acid composition in fractionated olive oils by FTIR spectroscopy[J].Transactions of the Chinese Society of Agricultural Engineering,2011,27(6):365-369. | |
| Authors: | Wang Mingyi Hu Lizhi Guo Jianying Yu Dianyu and Jiang Lianzhou |
| Institution: | Wang Mingyi1,Hu Lizhi3,Guo Jianying1,Yu Dianyu2,Jiang Lianzhou2 (1.School of Measurement-Control Technology and Communication Engineering,Harbin University of Science and Technology,Harbin 150080,China,2.College of Food Science,Northeast Agricultural University,Harbin 150030,3.Scientific Research Institute of Heilongjiang Grain and Oil,Harbin 150001,China) |
| Abstract: | In order to estimate the fatty acid composition of low and high melting oils which were fractionated from virgin olive oil,the infrared spectra of 31 oil samples with different fatty acid composition were determined by FTIR spectroscopy in the region 4000-600 cm-1using single reflectance technique.Based on the analysis results,the partial least squares (PLS) calibration model was established.Cross-validated partial least squares calibration models were established between spectral variables and fatty acid c... |
| Keywords: | fatty acids lipids infrared spectroscopy FTIR spectroscopy PLS composition prediction fractionated olive oils |
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