Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis

The aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous system (obsolete) and the continuous one. Anyway the system defined as “continuous” is composed of several steps which are not all completely continuous, due to the presence of the malaxer, a device that works in batch. The aim of the paper was to design, realize and test the first full scale sono-exchanger for the virgin olive oil industry, to be placed immediately after the crusher and before the malaxer. The innovative device is mainly composed of a triple concentric pipe heat exchanger combined with three ultrasound probes. This mechanical solution allows both the cell walls (which release the oil droplets) along with the minor compounds to be destroyed more effectively and the heat exchange between the olive paste and the process water to be accelerated. This strategy represents the first step towards the transformation of the malaxing step from a batch operation into a real continuous process, thus improving the working capacity of the industrial plants. Considering the heterogeneity of the olive paste, which is composed of different tissues, the design of the sono-exchanger required a thorough fluid dynamic analysis. The thermal effects of the sono-exchanger were monitored by measuring the temperature of the product at the inlet and the outlet of the device; in addition, the measurement of the pigments concentration in the product allowed monitoring the mechanical effects of the sono-exchanger. The effects of the innovative process were also evaluated in terms of extra virgin olive oil yields and quality, evaluating the main legal parameters, the polyphenol and tocopherol content. Moreover, the activity of the polyphenol oxidase enzyme in the olive paste was measured.     

High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics

The effect of high-power ultrasound on olive paste, on laboratory thermo-mixing operations for virgin olive oil extraction, has been studied. Direct sonication by an ultrasound probe horn (105 W cm⁻² and 24 kHz) and indirect sonication with an ultrasound-cleaning bath (150 W and 25 kHz) were applied and their effects compared with the conventional thermal treatment.

A quick-heating of olive paste, from ambient (12–20 °C) to optimal temperature conditions (28–30 °C), and an oil extractability improvement were observed when applying sonication. Better extractability was obtained by direct sonication for high moisture olives (>50%) whereas indirect sonication gave greater extractability for low moisture olive fruits (<50%).

Optimal application of ultrasound was achieved with direct sonication for 4 min at the beginning of paste malaxation and with indirect sonication during the malaxation time.

Effect of high-power ultrasound on oil quality parameters and nutritional and sensory characteristics were studied. Changes in quality parameters (free acidity value, peroxide value, K270 and K232) were not found, however significant effects on the levels of bitterness, polyphenols, tocopherols (vitamin E), chlorophyll and carotenoids were observed. Oils from sonicated pastes showed lower bitterness and higher content of tocopherols, chlorophylls and carotenoids. Related to sensory characteristics, off-flavour volatiles were not detected in oils from sonication treatments. Total peak areas of volatiles and the ratio hexanal/E-2-hexenal, as determined by SPME analysis, were lower than non-sonicated reference oils; sensory evaluation by panel test showed higher intensity of positive attributes and lesser of negative characteristics than those untreated.     

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K₂₃₂ and K₂₇₀), lipid profile (fatty acids and triglycerides composition) minor components (phenols, tocopherols, pigments and volatiles) and thermal properties (crystallization and melting) by Differential Scanning Calorimetry (DSC).During the ultrasound treatments, bubbles growth was present in the VOO due to the phenomenon of cavitation and a slight increase of the temperature was observed. In general, the ultrasound treatments did not cause alterations on VOO parameters evaluated (oxidation state, lipid profile, minor components and thermal profiles). However, a slight decrease was observed in some volatile compounds.     

基于植物油可见吸收光谱的相关系数鉴别特级初榨橄榄油

目前市场上的橄榄油品牌很多,质量参差不齐,亟需完善橄榄油的等级分类检测和特级初榨橄榄油的鉴别方法。可见吸收光谱光谱法可在不直接接触样品的情况下对样品进行无添加试剂的探测,因此为实现特级初榨橄榄油的鉴别,采用可见吸收光谱法对不同种类植物油进行了光谱测量。实验结果发现特级初榨橄榄油在500~780 nm波段内具有4个明显的吸收峰,而其他种类植物油在此波段内吸光度较弱或无吸收峰,且同种植物油不同品牌之间的光谱特征极其相似。采用相关系数比对不同种类植物油可见吸收光谱,分别计算了四个不同波长范围内植物油的可见吸收光谱的相关系数,实验发现不同波长范围内的植物油可见光谱相关系数差别较大。在520～700 nm范围内,特级初榨橄榄油间的光谱相关系数在0.999 6以上,特级初榨橄榄油与其他种类植物油的光谱相关系数均低于0.267 8,特级初榨橄榄油与其他等级橄榄油的光谱相关系数在0.194 6～0.835 8之间。研究结果表明可见吸收光谱相关系数法是一种快速非接触式鉴别特级初榨橄榄油的可行性方法。建立了一种特级初榨橄榄油快速鉴别方法,即可见吸收光谱相关系数法。该方法在特级初榨橄榄油的实际鉴别中具有一定的应用价值。     

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine

The objective of this study is to assess the effects of installation and operation of a high-power ultrasound machine (HPU) for the treatment of olive paste by using ultrasound technology in order to evaluate the best way installation and the best definition of the operating conditions of the machine. The study was conducted installing in an industrial olive oil mill a continuous processing ultrasound machine, which used a frequency of 20 kHz able to work at 3200 kg h⁻¹ as feed capacity. Checking of performance has been carried out by the assessment of the different operating and process conditions, assessing in particular the impact of the ultrasound treatment before and after the malaxation phase on performance indicators of the continuous olive oil plant (plant extractability, olive paste rheological characteristic) and on selected chemical properties of the olive oil extracted (quality parameters, antioxidant content, and volatile profiles). In the tested conditions, high-power ultrasound treatment did not produce significant effect on the legal parameters (free acidity, peroxide index and spectrophotometric indexes), while a significant increase in the content of phenolic compounds was generally observed; higher enhancements were more evident when the high-power ultrasound treatment was carried out before the malaxation phase.     

近红外光谱-BP神经网络-PLS法用于橄榄油掺杂分析

橄榄油兼有食用和保健的作用,价值与价格远远高于其他食用油,所以橄榄油中以劣充好的现象十分普遍。可采用近红外光谱法测定初榨橄榄油中掺杂芝麻油、大豆油和葵花籽油的光谱数据,运用改进的BP算法——Levenberg-Marquardt方法,建立PCA-BP人工神经网络方法对其进行定性判别。同时采用偏最小二乘法(PLS)建立了初榨橄榄油中芝麻油、大豆油、葵花籽油含量的近红外光谱定标模型,用交互验证法进行验证。结果表明,BP人工神经网络有很好的定性鉴别能力,PLS建立的芝麻油、大豆油、葵花籽油定标模型的相关系数分别为98.77,99.37,99.44,交叉验证的均方根误差分别为1.3,1.1,1.04。该方法无损、快速、简便,为橄榄油掺杂的检测提供了一种新的途径。     

Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration

We have investigated the potential of Raman spectroscopy with excitation in the visible spectral range (VIS Raman) as a tool for the classification of different vegetable oils and the quantification of adulteration of virgin olive oil as an example. For the classification, principal component analysis (PCA) was applied, where 96% of the spectral variation was characterized by the first two components. A significant similarity between sunflower oil and extra‐virgin olive oil was found using this approach. Therefore, sunflower oil is a potential candidate for adulteration in most commercially available olive oils. Beside the classification of the different vegetable oils, we have successfully applied Raman spectroscopy in combination with partial least‐squares (PLS) regression analysis for very fast monitoring of adulteration of extra‐virgin olive oil with sunflower oil. Different mixtures of extra‐virgin olive oil with three different sunflower oil types were prepared between 5 and 100% (v/v) in 5% increments of sunflower oil. While in the present context the adulteration usually refers to the addition of reasonable amounts of the adulterant (given the similarity with the basic product), we show that the technique proposed can also be used for trace analysis of the adulterant. Without using techniques like surface‐enhanced Raman scattering (SERS), a quantitative detection limit down to 500 ppm (0.05%) could be achieved, a limit irrelevant for adulteration in commercial terms but significant for trace analysis. The qualitative detection limit even was at considerably lower concentration values. Based on PCA, a clear discrimination between pure extra‐virgin olive oil and olive oil adulterated with sunflower oil was achieved. The adulterant content was successfully determined using PLS regression with a high correlation coefficient and small root mean‐square error for both prediction and validation. Copyright © 2009 John Wiley & Sons, Ltd.     

基于超连续光谱特级初榨橄榄油的快速检测方法

特级初榨橄榄油作为一种冷榨植物油含有较为丰富的不饱和脂肪酸和多酚类化合物,其营养价值较高。目前,橄榄油的掺假问题是业界最严重的问题之一,中国对橄榄油的消费量与日俱增,国内橄榄油市场较为混乱,掺假造假现象层出不穷,从橄榄油的国外进口到国内二次包装都有可能存在人为干扰和品质造假,如果不加以有效监督和制止,对国民的健康和财产将造成严重损失。如果通过传统的化学分析方法获取所有成分信息势必会增加检测周期,不利于商品的快速流通,对生产厂商和消费者来说都是一种损失。为应对复杂多变的橄榄油掺伪技术及国内具备橄榄油检测资质机构不足的问题,提出一种基于超连续光谱特级初榨橄榄油的快速检测方法,为实现快速鉴别提供了可能性,研究选用特级初榨橄榄油、菜籽油、茶油、芝麻油、稻米油、葵花油、玉米油以及大豆油作为研究对象,分别采集每种植物油的超连续光谱并对初步光谱数据进行光谱预处理,最后计算了不同样本间超连续光谱的皮尔逊相关系数并以此作为特级初榨橄榄油判别的主要依据。实验结果显示不同样本特级初榨橄榄油间的超连续光谱的皮尔逊相关系数在0.901 1以上,而特级初榨橄榄油与其他种类植物油的超连续光谱的皮尔逊相关系数在0.172 2~0.899 0之间。研究表明以皮尔逊相关系数0.901 1作为判别特级初榨橄榄油与其他植物油的检测阈值,可实现快速实时的精准检测识别。该技术与分光光度计的吸收透射光谱相比,最大的优势在于采集周期短和光谱指纹特征丰富,周期短表现为光谱曝光采集时间仅为100 ms,光谱指纹特征丰富表现为除包含吸收光谱外还表现出各种荧光活性物质所特有的荧光光谱。除此之外,可将超连续谱光源应用推广到食品安全检测技术领域。该技术装置简单且易于推广对国内橄榄油的检测和市场规范具有一定的研究意义。     

基于近红外光谱的橄榄油品质鉴别方法研究

目前市面上销售的橄榄油主要分为特级初榨橄榄油和普通初榨橄榄油两类,为了鉴别两种不同品质的橄榄油,提出了一种应用siPLS-IRIV-PCA算法的橄榄油品质鉴别的新方法。基于橄榄油的近红外光谱数据,应用联合区间偏最小二乘法(siPLS)对橄榄油的近红外光谱进行了波长区间优选,使用交叉验证均方根误差(RMSECV)评估模型的性能并选择最优波长区间,通过迭代保留信息变量(IRIV)算法从最优波长区间中选择特征波长,根据选择的特征波长构建主成分分析(PCA)模型。对90组特级初榨橄榄油和90组普通橄榄油样本进行了判别鉴定。PCA将1 427个波长变量作为输入变量,前两个主成分贡献率为51.891 8%和26.473 2%;siPLS-PCA将408个波长变量作为输入变量,前两个主成分贡献率为56.039 1%和36.235 5%;siPLS-IRIV-PCA将6个波长变量作为输入变量,前两个主成分贡献率为66.347 6%和32.304 3%。结果表明,与PCA和siPLS-PCA鉴别方法相比,siPLS-IRIV-PCA具有最佳的鉴别性能。     

可见和近红外透射光谱结合区间偏最小二乘法(iPLS)用于橄榄油中掺杂煎炸老油的定量分析

为探寻一种快速可靠的分析方法用于橄榄油中掺杂煎炸老油含量的测定,实验采用可见和近红外透射光谱分析技术结合区间偏最小二乘法(interval partial least squares, iPLS)、联合区间偏最小二乘法(synergy interval partial least squares, SiPLS)和反向区间偏最小二乘法(backward interval partial least squares, BiPLS),对掺杂不同含量煎炸老油的橄榄油建模分析,并对不同模型比较优选。采集样品400~2500 nm范围内的光谱,对光谱数据进行Savitzky-Golay(SG)平滑去噪。剔除奇异样本后,采用sample set partitioning based on joint X-Y distance(SPXY)法划分样本集,以不同的iPLS优选建模区域,建立煎炸老油含量预测模型。结果表明：对掺杂不同含量煎炸大豆油的橄榄油,采用划分20个区间,选择2个子区间[4, 16]建立的SiPLS模型预测效果最好,相关系数(R_p)达0.998 9,预测均方根误差(RMSEP)为0.019 2。对掺杂不同含量煎炸花生油的橄榄油,采用划分20个区间,选择2个子区间[2, 16]组合建立的SiPLS和BiPLS模型具有相同的预测效果,预测均方根误差(RMSEP)为0.0120,均优于iPLS模型。此外,与SiPLS模型相比,BiPLS模型运算量少,速度快。由此可见,基于掺杂油样品的可见和近红外透射光谱,分别采用组合区间偏最小二乘法(SiPLS)和反向区间偏最小二乘法(BiPLS)优选建模光谱区域,可以对橄榄油中掺杂煎炸大豆油和煎炸花生油含量进行准确测定。而且,实验过程无需对掺杂油样品进行预处理,无环境污染,操作简单,快速无损。     

Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics

Commercially available extra virgin olive oils are often adulterated with some other cheaper edible oils with similar chemical compositions. A set of extra virgin olive oil samples adulterated with soybean oil, corn oil and sunflower seed oil were characterized by Raman spectra in the region 1000–1800 cm⁻¹. Based on the intensity of the Raman spectra with vibrational bands normalized by the band at 1441 cm⁻¹ (CH₂), external standard method (ESM) was employed for the quantitative analysis, which was compared with the results achieved by support vector machine (SVM) methods. By plotting the adulterant content of extra virgin olive oil versus its corresponding band intensity in the Raman spectrum at 1265 cm⁻¹, the calibration curve was obtained. Coefficient of determination (R²) of each curve was 0.9956, 0.9915 and 0.9905 for extra virgin olive oil samples adulterated with soybean oil, corn oil and sunflower seed oil, respectively. The mean absolute relative errors were calculated as 7.41, 7.78 and 9.45%, respectively, with ESM, while they were 5.10, 6.96 and 4.55, in the SVM model, respectively. The prediction accuracy shows that the ESM based on Raman spectroscopy is a promising technique for the authentication of extra virgin olive oil. The method also has the advantages of simplicity, time savings and non‐requirement of sample preprocessing; especially, a portable Raman system is suitable for on‐site testing and quality control in field applications. Copyright © 2011 John Wiley & Sons, Ltd.     

橄榄油的聚集荧光猝灭及吸收光谱特性的研究

素有“液体黄金”之称的橄榄油已成为健康食用油的代名词,不仅身价陡增,而且在非产地市场也已成为一种畅销油。在橄榄油检测技术中光谱法与其他技术相比具有快速、无损、无样品处理等优势而备受关注,而不同的光谱检测方法在检测的物质成分上各有侧重,例如红外光谱法侧重于脂肪酸含量的检测、拉曼光谱法侧重于分子的检测、荧光光谱法侧重于光敏物质的检测以及吸收光谱法侧重于光敏物质和不饱和脂肪酸的检测等。荧光及吸收光谱对光敏物质反应极其灵敏,而橄榄油富含叶绿素等光敏物质,因此荧光及吸收光谱成为一种鉴别橄榄油的有效技术手段。叶绿素是一种含有环卟啉结构的有机分子,该类分子结构具有吸光特性,且不同的叶绿素吸收光谱各异,其中绿色植物的叶绿素a含量最多。为深入研究叶绿素的吸收光谱及荧光特性在橄榄油鉴别中的应用,将特级初榨橄榄油中掺入不同比例的玉米油,已达到间接调控橄榄油中叶绿素含量的目的,测量不同掺伪比例橄榄油的荧光及吸收光谱并研究与叶绿素浓度的相关性,以此来研究叶绿素浓度与掺伪量对橄榄油吸收光谱及荧光特性的影响。取10份同批次的特级初榨橄榄油,将其中9份按照等比例稀释,并对10份样品按照掺伪量依次排序;依次采集这10份样品的荧光及吸收光谱,比较叶绿素浓度与掺伪量的相关性及对这两种光谱技术在橄榄油鉴别中的影响。随着叶绿素浓度的上升,荧光强度由弱变强,并在某一时刻后会出现荧光强度急剧减弱的现象,即聚集荧光猝灭。这种现象主要是由于叶绿素的环卟啉分子结构引起的分子间π-π作用,使未被激发的低能分子与高能分子堆叠在一起,能量的辐射跃迁（荧光）也转变为分子间的能量转移（热能交换）。对于吸收光谱,随着叶绿素浓度的上升,吸收光谱的强度也逐渐增强。橄榄油中叶绿素吸收的能量主要去向包括镁电子辐射跃迁产生荧光以及分子间热能交换两部分,而橄榄油的吸收光谱并未出现类似于聚集荧光猝灭的现象,且吸收光谱强度与掺伪浓度间存在近似线性相关的关系。结果表明：当聚集荧光猝灭出现时,叶绿素吸收的能量仍然与浓度呈线性相关,此时高、低能分子堆叠引起的热能交换效率提高。     

Fourier‐Transform Near‐Infrared Spectroscopy as a Tool for Olive Fruit Classification and Quantitative Analysis

Abstract

The potential of diffuse reflectance near‐infrared spectroscopy combined with pattern recognition to discriminate between olives (Olea europaea L.) of different qualities has been tested. The sample set was formed of sound olive fruits and those showing the most common alterations of olives, which lead to decreased oil quality, namely freeze damages, harvest after falling on the ground, fermentation due to prolonged storage time, and olive tree diseases. Near‐infrared (NIR) spectra were recorded between 9900 and 4100 cm^?1. Preliminary studies of the data set structure were performed using hierarchical cluster analysis and principal component analysis. Discriminant analysis provided prediction abilities of 100% for sound, 79% for frostbite, 96% for ground, and 92% for fermented olives using a leave‐a‐fourth‐out cross‐validation procedure. Quantification of oil and water content in the olives was also approached by using partial least squares (PLS) regression. Results, in terms of predictive ability using a leave‐one‐out cross‐validation, were compared for calibration using the whole sample set and calibrations for the sound and damaged samples separately. Relative errors of prediction using all samples were 7.2% and 3.4% for oil content and humidity, respectively. Using only sound samples, relative errors of prediction of 3.8% and 2.8% for oil and water content, respectively, were obtained. Thus, better accuracy could be achieved when classification of the olive samples prior to quantitative analysis was performed. These results demonstrate the utility of NIR spectroscopy to differentiate olives of different qualities. Using NIR, a fast selection of sound olives in a quality‐orientated production facility becomes feasible.     

Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS)

Identification and assay of sugars in olive drupes during their ripening phase is evaluated by tandem mass spectrometry. Recent achievements have shown that the quality of an extra virgin olive oil can be directly correlated to the ripening degree of the drupes that is likely linked to their saccharides content. An innovation in this peculiar food chain is now proposed that considers a high throughput assessment of the carbohydrate content by a recently introduced protocol based on the gas-phase chemistry of sugar-cesium adducts by ESI-MS/MS. Copyright ? 2012 John Wiley & Sons, Ltd.     

Vibrational spectroscopic approaches for the quality evaluation and authentication of virgin olive oil

Vibrational spectroscopy as an important branch of molecular spectroscopy has been extensively employed for the analysis of olive oil. To date, plenty of research articles have been published with regards to the analysis of olive oil, which is really a complex matrix, demonstrating the great potential of vibrational spectroscopic approaches in these studies. In this critical review, we cover latest progresses and applications of the three vibrational spectroscopies (mid-infrared, near-infrared, and Raman spectroscopy) used for the analysis of olive oil. In the first part of this review, we focus on the basic theoretical aspects related to vibrational spectroscopic techniques and chemometrics, while in the second part, we discuss their recent applications in qualitative evaluation and authentication of virgin olive oil.     

近红外光谱和化学计量学方法用于橄榄油品质分析与掺杂量检测

基于橄榄油的近红外光谱数据,用判别分析(Discriminant analysis)方法把20个样品成功地分为特级初榨橄榄油和普通橄榄油两类,正确率为100％。同时测定了纯橄榄油中分别掺入菜籽油、玉米油、花生油、山茶油、葵花籽油、罂粟油的混合油的近红外光谱,掺杂油体积百分数范围为0～100%。选择最佳的光谱波段组合用偏最小二乘(PLS)法分别建立定量分析模型,预测相对误差范围在-5.67%～5.61%之间。研究结果表明,基于化学计量学方法和近红外光谱数据可为橄榄油的品质鉴定和掺杂量检测提供了一种简便、快捷、准确的方法。     

Quantitative analysis of essential oils from rosemary in virgin olive oil using Raman spectroscopy and chemometrics

In this work, virgin olive oil mixed with essential oils from rosemary has been analyzed by means of Raman spectroscopy. First of all, experimental design has been employed in order to define the Raman spectroscopy's parameters, final measuring conditions were: acquisition time of 30 s, five accumulations, and the intensity of the laser power at 75 mW. The Raman spectra were initially measured at full range (150–3000 cm⁻¹), but a narrower window assured faster accumulations and more accurate predictions. The calibration solutions of eucalyptol and camphor in olive oil were prepared following a central composite design and different spectra pre‐processing algorithms were evaluated. To conclude, essential oils obtained by means of Supercritical Fluid Extraction, Ultrasounds, and hydrodistillation were mixed with virgin olive oil and quantified with Raman spectroscopy. Predicted concentrations of the olive oil mixtures were compared with concentrations obtained for the same samples by a Comprehensive Two‐Dimensional Gas Chromatographic (GC × GC) method. Copyright © 2011 John Wiley & Sons, Ltd.     

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

The effects of bleaching using high power ultrasound (20 kHz) on the quality of olive oil were considered in this study, in order to verify the modifications that can occur in fatty acid composition and minor compounds. During the treatment of olive oil under ultrasonic waves, a rancid odour has been detected. Treated olive oils show no significant changes in their chemical composition but the presence of some volatile compounds, due to ultrasonic treatment. Some off-flavour compounds (hexanal, hept-2-enal and 2(E),4(E)-decadienal) resulting from the sonodegradation of olive oil have been identified. A wide variety of analytical techniques (GLC, HPLC and GC/MS) were used to follow the quality of bleached olive oils with ultrasonic waves by the determination of the amounts of certain minor compounds such as sterols and tocopherols. Steradienes, resulting from the dehydration of sterols, were detected with small quantities especially in severe conditions of sonication. Solid phase micro-extraction (SPME) coupled to gas chromatography was known to be a sensitive technique to follow changes in the oxidative state of vegetable oils by measuring the amount of volatile materials produced during the refining process.     

Endogenous lipase catalyzed transesterification of olive oil fats. The formation of isomeric and oligomeric triacyleglycerols

The role of lipase to catalyze hydrolysis and transesterification of triacylglycerols (TAGs) was evaluated in model systems as well as in virgin olive oil. Tandem mass spectrometry was applied in the identification of modified TAGs, ionized by electrospray, formed during the incubation of selected TAGs with mono and di carboxylic acids. The oligomerization of TAGs was observed in authentic olive oil samples and verified in model systems under catalysis exerted by lipase, whose presence in olive oil was already documented. The hydrolytic pathways taken under enzymatic treatment is balanced by the formation of TAG oligomers that should not alter the nutritional value of the aliment. Copyright ? 2012 John Wiley & Sons, Ltd.     

基于最小二乘支持向量机的橄榄油掺杂拉曼快速鉴别方法

提出了一种基于最小二乘支持向量机(LS-SVM)的橄榄油掺杂拉曼快速鉴别方法。首先,收集若干己知类别的橄榄油样作为训练样本,获取其拉曼谱图,并对其谱图进行预处理和波段选择,进而构建LSSVM分类器;对于未知类别的油样,获取其拉曼谱图,并进行相应的预处理和波段选择,由LSSVM分类器获得鉴别结果。实验以7种已知的特级初榨橄榄油为基础,分别掺入4种其它植物油(大豆油、菜籽油、玉米油、葵花籽油),获得112个掺杂油样。将全部样本随机分成训练集和测试集,对测试集样本的预测实验结果表明,本文方法能有效鉴别橄榄油掺杂,且掺杂量最低检测限为5%。与其它分类方法相比,LSSVM分类法具有最佳的分类性能。该方法快速、简便,为橄榄油掺杂鉴别提供了一种全新的方法。