近红外光谱分析技术在食用植物油分析检测中的应用

食用植物油的品质检测和掺伪鉴别对于保障其食用安全性以及消费者利益具有重要意义。传统的分析方法由于操作繁琐、耗时较长,因此不能满足大量样品的实时快速检测要求。近红外光谱分析技术由于可以实现快速、无损、在线和多组分同时检测,目前已快速发展成为一种应用于食品分析领域的新方法,具有较大的应用前景。本文主要综述了近年来近红外光谱技术在食用植物油领域的研究及应用进展,包括在食用植物油品种定性鉴别、掺伪检测、品质检测及其在煎炸等热加工过程中的理化指标检测等多个方面的研究,对近红外光谱技术在食用植物油检测中的检测原理、影响因素、准确度等进行了综合分析,同时对目前近红外光谱技术在食品领域应用存在的问题进行了分析总结,并对今后进一步研究提出了展望。

Research progress on analysis of edible vegetable oils using near-infrared spectroscopy

The detection of the quality of edible vegetable oil and the differentiation of adulteration are very important for safety assurance and consumer interests. The traditional analysis methods were complicated and time-consuming, therefore they are not suitable for the requirement of real-time and rapid detection of a large number of samples. Near infrared spectroscopy (NIR), which can achieve a rapid, nondestructive, and on-line and multicomponent detection at the same time, currently has rapidly grow as a kind of new method applied in analysis in food quality field with great application prospect. This paper summarizes the NIR research and application progress in the field of edible vegetable oil in recent years, mainly including species and its adulteration judgement, quality analysis as well as its typical properties detection in heating process. The detection principle, influence factors and accuracy in edible vegetable oil detection by NIR were analyzed, meanwhile some limitations of the technology and obstacles to wider acceptance were analyzed and summarized, further study directions and some suggestions were also proposed.