摘要
通过近红外光谱仪采集各种食用油与掺杂的初榨橄榄油的数据,运用聚类分析法对各种食用油进行聚类分析,结合主成分分析法对橄榄油的掺杂与否进行定性判别。结果表明,聚类分析和主成分分析法都有很好的定性鉴别能力,主成分分析法的鉴别模型预测未知样本的正确率达到100%。该方法快速、无损、简便,为橄榄油掺杂的定性鉴别提供了一种新的选择。
Near infrared spectroscopy （NIR） was used to rapidly and economically identify the authentication of olive oil. NIR coupled with clustering analysis （CA） could use to identify many kinds of edible oils. Results indicated that CA revealed an obvious difference between olive oil and other edible oils. Meanwhile, a slight difference between olive oil and other edible oils was observed in principal component analysis （PCA）. In this paper, NIR method played a good role in discrimination, which offered a new approach to rapid identification of pure and adulterated olive oil.
出处
《食品科学》
CAS
CSCD
北大核心
2010年第24期402-404,共3页
Food Science
基金
国家质检总局科技计划项目(20081K160)
关键词
近红外光谱
橄榄油
聚类分析
主成分分析
near infrared spectroscopy （NIR）
olive oil
clustering analysis（CA）
principal component analysis（PCA）
