CN106770141B - Edible oil quality detection method, equipment and system - Google Patents
Edible oil quality detection method, equipment and system Download PDFInfo
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- CN106770141B CN106770141B CN201710110085.2A CN201710110085A CN106770141B CN 106770141 B CN106770141 B CN 106770141B CN 201710110085 A CN201710110085 A CN 201710110085A CN 106770141 B CN106770141 B CN 106770141B
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/62—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light
- G01N21/63—Systems in which the material investigated is excited whereby it emits light or causes a change in wavelength of the incident light optically excited
- G01N21/64—Fluorescence; Phosphorescence
Abstract
Discloses a method for detecting the quality of edible oil, which comprises the following steps: detecting a risk factor of the edible oil; detecting health factors of the edible oil; determining the oil product score of the edible oil based on the detected risk factors and health factors of the edible oil; and determining the quality of the edible oil according to the determined oil product score of the edible oil. An apparatus and system for testing the quality of edible oil in this way is also disclosed.
Description
Technical Field
The invention belongs to the technical field of food detection, and particularly relates to a method, equipment and a system for detecting the quality of edible oil.
Background
The edible oil is the most common seasoning used by residents, is also a medium for heating raw materials, and has the functions of seasoning and heat transfer. The edible oil is one of important nutrient substances required by human body, and is an indispensable necessity in our daily life. However, in recent years, the quality of edible oil is a constant threat to people's health, and even reports of returning illegal cooking oil to dining tables are frequent: some bad vendors simply treat the reused edible oil and return the oil to the dining table again, and the reused edible oil poses a serious threat to human health.
The existing method for identifying inferior oil mainly comprises a chemical detection method, a large-scale instrument method, a fluorescence method and a rapid screening method. The chemical detection method generally needs to add organic reagents for carrying out pretreatment steps such as extraction, separation and the like before testing, and the pretreatment process is complex in operation and can use toxic organic reagents; the existing method for detecting the acid value and the peroxide value can only simply judge whether the edible oil is overdue, but cannot identify the quality of the edible oil, and the coverage is narrow. Some precision instruments reported on the market, such as methods using nuclear magnetic resonance, mass spectrometry and the like, need to purchase very expensive large instruments, have very strict requirements on the storage environment of the instruments and the professional technology of operators, and cannot realize on-site real-time detection; the method for identifying the inferior oil by adopting the fluorescence detection technology also needs chemical extraction pretreatment, the used instrument is expensive like a fluorescence spectrophotometer of Shimadzu corporation, and a large amount of subsequent data processing is needed by using a three-dimensional fluorescence method. At present, the method for rapidly identifying inferior oil in the market, such as the method for detecting polar components by conductivity in German Degraph, is the closest technical scheme to the invention, but the method can only judge the quality of frying oil, the detection temperature needs to be controlled between 40 ℃ and 200 ℃, in addition, the instrument needs to be regularly corrected, and the procedure is troublesome. Moreover, the quick screening method using the conductivity principle can only detect one index of the polar component, so that only the inferior oil with the exceeding polar component can be detected, and the quick screening method cannot detect the inferior oil with the exceeding polar component, the inferior oil with the adulteration, the exceeding peroxide value and the exceeding quality guarantee period, even the illegal cooking oil.
Therefore, it is necessary to develop a simple and easy-to-use method, and an apparatus and a system thereof for detecting the quality of the edible oil. Ideally, it would be desirable to provide a fast, simple, and convenient method for on-site real-time detection of edible oils, which can be used for regulatory law enforcement, self-inspection of restaurants and oil enterprises, and even periodic self-inspection of household oils. Also, ideally, the method can be used to detect most common vegetable oils, such as peanut oil, olive oil, various blend oils, rapeseed oil, sunflower oil, corn oil, soybean oil, linseed oil, camellia oil, and rice oil, among others.
Disclosure of Invention
One object of the present invention is to provide a method for detecting the quality of edible oil, which comprises: detecting the risk factor y of said edible oil1(ii) a Detecting the health factor y of the edible oil2(ii) a Based on the detected risk factor y of the edible oil1And health factor y2Determining the oil product score z of the edible oil; and determining the quality of the edible oil according to the determined oil product score z of the edible oil.
Another object of the present invention is to provide an apparatus for measuring quality of edible oil, comprising: the excitation light source is used for emitting light with a specific wavelength to the edible oil; a fluorescent signal receiving part for receiving a fluorescent signal emitted by the edible oil under the excitation of the light with the specific wavelength; and a signal processing section for processing the received fluorescence signal to obtain a digital signal representing an intensity of the fluorescence signal.
It is still another object of the present invention to provide a system for measuring the quality of edible oil, the system comprising: the device is used as a detection sensing end; the data control terminal is communicated with the detection induction end in a wireless communication mode; the data control terminal receives a digital signal representing the intensity of a fluorescent signal generated by the edible oil under the irradiation of exciting light with a specific wavelength from the detection sensing terminal in a wireless communication mode, and determines the quality of the edible oil according to the method.
Drawings
Fig. 1 is a flowchart of a method for measuring quality of edible oil according to an embodiment of the present invention.
FIG. 2 is a schematic view of a fluorescence detector according to an embodiment of the present invention.
FIG. 3 is a schematic illustration of fluorescence signal processing according to an embodiment of the present invention.
Fig. 4 illustrates an excitation light source module that may be used in a fluorescence detector according to an embodiment of the invention.
FIG. 5 illustrates a photoelectric conversion, I/V conversion module that may be used in a fluorescence detector according to an embodiment of the present invention.
FIG. 6 illustrates a voltage follower that may be used in a fluorescence detector according to an embodiment of the present invention.
FIG. 7 illustrates an amplifier module that may be used in a fluorescence detector according to an embodiment of the invention.
FIG. 8 illustrates a band pass filter that may be used in a fluorescence detector according to an embodiment of the present invention.
Detailed Description
In order to make the technical solutions of the present invention better understood, the present invention is further described below with reference to the accompanying drawings and the detailed description.
According to the principle that the edible oil can generate fluorescence under the excitation of the excitation light with the specific wavelength, the edible oil is excited by the light with the specific wavelength, and a fluorescence signal emitted by the edible oil under the excitation of the light with the specific wavelength is collected. Thereafter, a digital signal is obtained that is characteristic of the intensity of the fluorescence signal. For example, the peak area of the fluorescence signal (i.e., the area covered by the portion whose value on the vertical axis is greater than the baseline) in the fluorescence spectrum curve (the horizontal axis is the wavelength and the vertical axis is the intensity of the fluorescence signal) is converted into a corresponding digital signal by a series of conversions, i.e., the digital signal representing the intensity of the fluorescence signal. In addition, the skilled person can also convert the longitudinal axis value (fluorescence maximum peak intensity value) of the maximum peak position of the fluorescence spectrogram curve into a corresponding digital signal through a series of conversion, and the digital signal can also be used as a digital signal for representing the intensity of the fluorescence signal.
In the present invention, after obtaining the digital signals, a predetermined formula representing a linear relationship between the digital signals and a quantitative value indicative of the quality of the edible oil is used to obtain the quantitative value indicative of the quality of the edible oil, and the grade of the quality of the edible oil is determined according to the quantitative value.
Fig. 1 shows a flow chart of a method for detecting the quality of edible oil according to one embodiment of the present invention. As shown in fig. 1, the method includes, in step ST1, detecting a risk factor of the edible oil (the risk factor is used for comprehensively evaluating the risk of the edible oil to human health due to improper processing and storage, or harmful substances such as aldehyde, ketone, peroxide, acrylamide, benzopyrene, etc. generated during the high-temperature frying process); then, in step ST2, health factors of the edible oil (the health factors are used for comprehensively evaluating the levels of nutritional components such as linolenic acid, linoleic acid, oleic acid, vitamin E, flavonoids, etc. contained in the edible oil) are detected; thereafter, in step ST3, determining an oil score of the edible oil based on the detected risk factor and health factor of the edible oil; finally, in step ST4, the quality of the edible oil is determined based on the determined oil score of the edible oil. The method of the present invention is not necessarily limited to the order of execution described above. In fact, it will be understood by those skilled in the art that in the method according to the invention, step ST2 may be performed prior to step ST1 or in parallel with step ST 1.
Wherein detecting the risk factor for the edible oil comprises calculating the risk factor for the edible oil using the following predetermined formula:
y1＝3.786x1+5.211x2+5.269x3-54.676(R2＝0.947)
wherein: x is the number of1Is a digital signal, x, representing the intensity of the fluorescent signal emitted by the edible oil at that time, obtained when the edible oil is irradiated with excitation light having a wavelength of 400nm2Is a digital signal, x, representing the intensity of the fluorescent signal emitted by the edible oil at that time, obtained when the edible oil is irradiated with excitation light having a wavelength of 480nm3The digital signal representing the intensity of the fluorescence signal emitted by the edible oil at the time is obtained when the edible oil is irradiated by exciting light with the wavelength of 560nm, and R is a correlation coefficient. More specifically, the correlation coefficient R represents the correlation between the value of the risk factor actually used for fitting (here, the value of the risk factor actually used for fitting is the total content amount of the actual polar component, acid value, peroxide value, and the like, and is obtained by other experimental means such as titration, dry test paper, colorimetry, and the like) and the risk factor calculated by the formula, and is not part of the formula. That is, R2For evaluating the degree of goodness, R, of the fitted formula2The closer to 1, the better the linear fit.
In order to determine the above calculation formula of the risk factor of edible oil, the edible oil containing different concentrations of aldehyde, ketone, peroxide, acrylamide and benzopyrene can be excited by using excitation light sources of 400nm, 480nm and 560nm, as described above,fluorescent signals obtained under the irradiation of exciting lights of 400nm, 480nm and 560nm can be obtained, and corresponding digital signals can be obtained according to the fluorescent signals. By measuring different brands and types of edible oil (such as blend oil, corn oil, etc.) containing different concentrations of aldehyde, ketone, peroxide, acrylamide, benzopyrene, the obtained digital signals under irradiation of a large amount of excitation light of 400nm, 480nm, and 560nm are mathematically modeled (such as linear fitting, for example, a large amount of different (y) can be obtained1，x1，x2，x3) The points are input into excel or other statistical software, i.e., the relevant functions therein can be called for linear fitting) to obtain the above formula.
In another aspect, detecting the health factor of the edible oil comprises calculating the health factor of the edible oil using the following predetermined formula:
y2＝8.421x1+7.757x4+0.578x2+0.688x3-95.759(R2＝0.947)
wherein: x is the number of1Is a digital signal, x, representing the intensity of the fluorescent signal emitted by the edible oil at that time, obtained when the edible oil is irradiated with excitation light having a wavelength of 400nm2Is a digital signal, x, representing the intensity of the fluorescent signal emitted by the edible oil at that time, obtained when the edible oil is irradiated with excitation light having a wavelength of 480nm3Is a digital signal, x, representing the intensity of the fluorescent signal emitted by the edible oil at that time, obtained when the edible oil is irradiated with excitation light having a wavelength of 560nm4In order to obtain a digital signal representing the intensity of a fluorescence signal emitted by the edible oil at the time when the edible oil is irradiated by excitation light with a wavelength of 440nm, R is a correlation coefficient, and the meaning of R is similar to that of the correlation coefficient of the risk factor formula, namely, the correlation coefficient represents the correlation between the health factor value actually used for fitting (the health factor value actually used for fitting is the actual total content of linolenic acid, oleic acid, vitamins, flavonoids and the like, and is obtained by other experimental means such as colorimetry, gas chromatography and the like) and the health factor calculated by the formula.
Calculating to determine the health factor of the edible oilThe fluorescence signals obtained under the irradiation of exciting light of 400nm, 440nm, 480nm and 560nm can be obtained by exciting edible oil containing linolenic acid, linoleic acid, oleic acid, vitamin E and flavonoids with different concentrations by using exciting light sources of 400nm, 440nm, 480nm and 560nm, and corresponding digital signals can be obtained according to the fluorescence signals. By measuring different brands and varieties of edible oil (such as blend oil, corn oil, etc.) containing different concentrations of linolenic acid, linoleic acid, oleic acid, vitamin E and flavonoids, a large number of digital signals obtained under excitation light irradiation at 400nm, 440nm, 480nm and 560nm are obtained, and a large number of different (y) can be obtained by mathematical modeling (such as linear fitting, for example2，x1，x2，x3，x4) The points are input into excel or other statistical software, i.e., the relevant functions therein can be called for linear fitting) to obtain the above formula.
After detecting the risk factors and health factors of the edible oil, in this embodiment, the oil score can be calculated according to the following formula:
oil score of 9.81 x health factor-5.32 x risk factor
The oil score calculation formula can be determined by the following method: detecting a large amount of oil and frying oil of different brands and different types to obtain a large amount of numerical values of health factors and risk factors; classifying different oils, wherein some oils with over-standard detection indexes such as over-standard peroxide value and over-standard acid value are classified into one type, and oils with all indexes within the normal range of national standard are classified into one type; and (3) setting z (oil score) as a multiplied by y2 (health factor) -b multiplied by y1 (risk factor), and finding out proper values of a and b by using a mathematical modeling method, so that the numerical value of the oil score z of the oil with the detection index exceeding the standard is below 60, and the numerical value of the oil score z of the oil with all the indexes meeting the national standard requirement is above 60. Finally, the oil score is 9.81 x health factor-5.32 x risk factor, and the formula can evaluate most edible oils in the market.
And finally, evaluating the quality of the edible oil according to the oil product score calculated according to the formula. Specifically, in this embodiment, the quality of the edible oil can be evaluated according to the following criteria:
1. if the oil product score of the edible oil falls in the interval [85,100], the oil quality is considered as 'good quality';
2. if the oil product score of the edible oil falls in the interval [65,85 ], the oil quality is considered to be qualified;
3. if the oil product score of the edible oil falls in the interval [55,65 ], the oil quality is considered as abnormal;
4. if the oil product score of the edible oil falls within the interval [0,55 ], the oil quality is considered as 'poor quality'.
Detection of fluorescent signals
In the method for detecting the quality of the edible oil, the risk factor and the health factor of the edible oil are obtained by utilizing the linear relation among the predetermined digital signal representing the fluorescence intensity, the edible oil risk factor and the health factor. And then, determining the oil product score of the edible oil by using the risk factor and the health factor. To obtain the digital signal, a fluorescent signal emitted by the edible oil under excitation of excitation light with a specific wavelength needs to be detected.
FIG. 2 shows a schematic diagram of a fluorescence detector according to an embodiment of the present invention. As shown in fig. 2, the fluorescence detector mainly includes a USB interface cover 1, an upper case 2, a main circuit board 3, a battery 4, a first bracket 5, a second bracket 6, a sealing ring 7, a probe 8, a photocell bracket 9, a photocell 10, a convex lens 11, a flat lens 12, a lamp panel 13, a lower cover 14, a M2 6 tapping screw 15, a M2.3 6 tapping screw 16, a touch switch 17, a first light guide pillar 18, and a second light guide pillar 19.
The USB interface cover 1 is used for covering the USB interface when the USB interface is not used, plays a role in water and dust prevention, and is also used for keeping the appearance consistent and attractive. The upper case 2 is used to assist in fixing the main circuit board 3. The main circuit board 3 is provided with an operation communication circuit and is fixed on the first bracket 5 through M2.3 x 6 self-tapping screws 16. A battery 4 powers the fluorescence detector, which is bonded to the main circuit board 3 by a 3M adhesive. And a first support 5 supports the main circuit board 3 and the battery 4 and plays a role in positioning. The second bracket 6 is a plated part for decoration, the upper end of the second bracket is connected with the upper shell 2 through an ultrasonic welding technology, and the first bracket 5 is fixed with the second bracket 6 through 3M 2 x 6 self-tapping screws 15. These three components complete the securing and sealing of the upper chamber. The probe 8 is connected with the lower end of the second bracket 6 through threads. The sealing ring 7 plays a sealing role. The photocell bracket 9 is used for fixing the lamp panel 13, the photocell 10 and the convex lens 11. The lamp panel 13 provides a light source required for detection. The convex lens 11 collects the detection light. The photovoltaic cell 10 converts the optical signal into an electrical signal. The flat lens 12 is adhered to the probe 8 by glue to separate the detected object from the internal components of the instrument. The lower cover 14 is removable to expose the probe 8 during testing, and is covered to maintain an aesthetic appearance and protect the probe 8 when not in use. The touch switch 17 functions as a power on/off function. The first light guide column 18 accurately guides the annular indicator light to the corresponding annular light-transmitting hole of the upper shell 2 and plays a role in fixing the touch switch 17; the second light guide column 19 converts the point light source into a surface light source and guides the surface light source to the strip-shaped light holes of the upper shell 2.
In practice, the fluorescence detector is used for emitting light with a specific wavelength to the edible oil and detecting a fluorescence signal emitted by the edible oil under the irradiation of the light with the specific wavelength as follows:
a microprocessor (e.g., STM32) generates an ac drive signal at a particular frequency to drive an LED lamp via an LED drive circuit to produce excitation light. After the exciting light irradiates the specific edible oil, the fluorescent light emitted by the specific edible oil is collected by the convex lens to detect light, and the photocell converts the light signal into a current signal.
Acquisition of digital signals
After the detection of the fluorescence signals, a series of processes is required to obtain digital signals representing the intensities of the fluorescence signals from the fluorescence signals.
FIG. 3 is a schematic illustration of fluorescence signal processing according to an embodiment of the present invention. After obtaining a current signal via a photosensor, such as a photocell, as previously described, the I/V converter converts the current signal into a voltage signal. After the analog voltage signal is amplified by an amplifier, the analog voltage signal passes through a band-pass filter with specific frequency to remove power frequency interference and noise of other frequencies. Then, the alternating current signal is converted into a direct current signal through an alternating current/direct current converter, and the direct current signal is converted into a digital signal after being sampled by an A/D converter, so that the purpose of shielding the interference of natural light on the fluorescent signal received by the detector is achieved. As shown in fig. 3, the digital signal is sent to the microprocessor.
According to an embodiment of the present invention, the above-mentioned photosensor, I/V converter, amplifier, band-pass filter, ac/dc converter, a/D converter, microprocessor, LED driving circuit, LED lamp are all disposed on the above-mentioned fluorescence detector, and more specifically, these components except the LED lamp are disposed on the main circuit board 3 of the above-mentioned fluorescence detector. That is, in this embodiment, the fluorescence detector performs the acquisition of the fluorescence signal of the edible oil and outputs a digital signal representing the intensity of the fluorescence signal.
Some of the main circuit blocks constituting the fluorescence detector will be described below with reference to specific examples.
Fig. 4 shows an excitation light source module that can be used in the fluorescence detector of the present invention. As shown in fig. 4, the excitation light source module is composed of a constant current LED driving chip, an adjustable resistor R1, and a light emitting diode D1 that emits light of a desired wavelength, for example; the pulse width modulation signal is loaded on the enable pin (EN) of the driving chip, so that simple brightness control (dimming function) can be realized, namely the duty ratio of the pulse width modulation signal is changed to adjust the size of the output current. The highest driving current of each LED can reach 100mA, the current matching precision reaches 0.3%, and compared with the traditional method of driving the LEDs through the voltage of series resistors, the LED driving circuit has more stable brightness and higher efficiency. The light source has the characteristics of low power consumption, high efficiency, high stability and the like. Although the embodiment of fig. 4 is to emit light of a desired wavelength through the LED, the embodiment is not limited to this, and other types of light sources, such as a deuterium lamp and a xenon lamp, may be used to emit light of a desired wavelength.
FIG. 5 shows a photoelectric conversion, I/V conversion module that can be used in the fluorescence detector of the present invention. As shown in FIG. 5, the module has low bias, high input impedance, and high gainThe circuit comprises a precision operational amplifier U3, a photodiode D2, resistors R2, R3 and R4; after the photodiode D2 has completed the photoelectric conversion of the fluorescent signal, the resulting current signal is converted into a corresponding voltage signal by an I/V conversion module (current/voltage converter), which has different amplification factors for the ac and dc signals, specifically, the dc amplification factor VDC＝IindX (R2+ R4); and its AC amplification factor VAC＝IinaX R2(1+ R4/R3), wherein IindRepresenting a direct input current, IinaRepresenting the ac input current.
FIG. 6 illustrates one type of voltage follower that may be used in the fluorescence detector of the present invention. The voltage follower is composed of a high-precision operational amplifier with extremely low input offset voltage, extremely low offset voltage and extremely low temperature drift input. The buffer circuit has the characteristics of high input impedance and low output impedance, and can play the roles of buffering, isolating and improving the carrying capacity (the buffer circuit is usually used as an intermediate stage to isolate the influence between the front stage and the rear stage).
FIG. 7 shows one type of amplifier module that can be used in the fluorescence detector of the present invention. The amplifier module consists of an operational amplifier with high precision, low noise and low bias voltage. In addition to the amplification function, the amplifier module has a first-order high-pass filtering function and a first-order low-pass filtering function, so that the effective signal is amplified and the ineffective signal is suppressed. The alternating current modulation can effectively improve the adaptability of the instrument to the ambient light, so that the instrument can normally work under the interference condition of natural light, and the working stability and the anti-interference capacity of the instrument are improved. The in-phase amplification factor Vout/Vin of the amplifier module is 1+ R7/R6.
FIG. 8 shows a band pass filter that can be used in the fluorescence detector of the present invention. As shown in fig. 8, the band pass filter is composed of a low noise, precision operational amplifier U5, resistors R11, R12, R13, R14, R15, capacitors C15, and C16. The center frequency of the band-pass filter can be set by changing the element parameters of the filter, so that the function of transmitting signals in a specific frequency range and blocking signals outside the frequency range is realized, and the aim of selective transmission is fulfilled. After filtering, the low-frequency and high-frequency components of the signal are filtered, and the remaining signal is a smooth sine wave signal.
According to the edible oil quality detection system of the invention
According to an embodiment of the invention, the edible oil quality detection system is composed of a detection sensing terminal and a data control terminal. At this time, the fluorescence detector serves as the detection sensing terminal, the mobile phone or the tablet computer serves as the data control terminal, and the data control terminal is provided with a corresponding edible oil quality detection app. As mentioned above, the detection sensing end of the system collects the fluorescent signals generated by the edible oil under the irradiation of the excitation light with the specific wavelength, acquires the digital signals representing the intensities of the fluorescent signals, and transmits the digital signals to the edible oil quality detection app on the data control terminal in a bluetooth manner. The edible oil quality detection app is used for solving edible oil risk factors and health factors corresponding to the digital signals representing the intensity of the fluorescent signals based on the linear relation between the predetermined digital signals and the edible oil risk factors and health factors. Finally, calculating an oil product score according to the risk factor and the health factor, and determining the quality of the edible oil to fall into one of the following four grades: poor quality, abnormal quality, qualified quality. All detection results are presented on the app.
Moreover, control of the detection sensing end and subsequent data storage, transmission and tracking can be realized through the app. For example, the customer may connect the app with a detection sensor such as the fluorescence detector described above through, for example, a bluetooth communication module. The app after successful connection is equivalent to a central console, and a user can click detection, data query and other function keys on the app to control the operation of the fluorescence detector. With the app, the user can also perform additional functions such as data storage, data transmission, data printing, data editing, and the like, in addition to detection. For example, the user may share the detection results among WeChat friends, and QQ friends. In addition, the app can also have functions of looking up historical data, looking up latest food safety news, related food safety common knowledge and the like.
General procedure for testing edible oil quality
According to one embodiment of the invention, the quality of the edible oil can be detected according to the following steps: firstly, inserting a probe of a detection induction end (such as a fluorescence detector) into an edible oil sample; secondly, selecting the types of samples (such as edible oil, peanut oil, olive oil, sesame oil and the like) on an interface of the edible oil quality detection app installed on the data control terminal; and thirdly, starting detection on an interface of the edible oil quality detection app installed on the data control terminal, acquiring a related digital signal from an edible oil sample by the detection induction terminal, sending the digital signal to the edible oil quality detection app installed on the data control terminal in a Bluetooth mode, determining the oil quality through a series of calculations by the detection induction terminal, and presenting a finally determined oil quality result on the interface in a visual form.
The invention has the following characteristics:
1. without any chemical treatment
2. The detection time is only 20s
3. The instrument has small volume and mass of only 84g, and is easy to carry.
4. Intellectuality, this product adopt fluorescence detector for detecting the response end, and the edible oil quality detection app that installs on smart mobile phone, panel computer is information processing end and testing result output, easy and simple to handle.
It will be understood that the above embodiments are merely exemplary embodiments taken to illustrate the principles of the present invention, which is not limited thereto. It will be apparent to those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention, and these changes and modifications are also considered to be included in the scope of the invention.
Claims (3)
1. The edible oil quality detection method is characterized by comprising the following steps:
detecting the risk factor y of said edible oil1Which comprises the following steps:
obtaining a digital signal x1 representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of exciting light with the wavelength of 400 nm;
obtaining a digital signal x representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of excitation light with a wavelength of 480nm2；
Obtaining a digital signal x representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of excitation light with the wavelength of 560nm3(ii) a And
according to y1= 3.786x1+5.211x2+5.269x3-54.676（R2= 0.947), determining the risk factor y of said edible oil1Wherein R is a correlation coefficient, and the risk factor y of the edible oil1Is a quantified value corresponding to the content level of harmful substances such as aldehyde, ketone, peroxide, acrylamide and benzopyrene in the edible oil;
detecting the health factor y of the edible oil2Which comprises the following steps:
obtaining a digital signal x representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of exciting light with the wavelength of 400nm1；
Obtaining a digital signal x representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of excitation light with the wavelength of 440nm4；
Obtaining a digital signal x representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of excitation light with a wavelength of 480nm2；
Obtaining a digital signal x representing the intensity of a fluorescent signal emitted by the edible oil under the irradiation of excitation light with the wavelength of 560nm3(ii) a And
according to y2=8.421x1+7.757x4+0.578x2+0.688x3-95.759（R2= 0.947), determining the health factor y of said edible oil2Wherein R is a correlation coefficient, and the health factor y of the edible oil2The quantitative values correspond to the content levels of beneficial substances of linolenic acid, linoleic acid, oleic acid, vitamin E and flavonoid components in the edible oil;
based on the detected risk factor y of the edible oil1And health factor y2Determining an oil score z for the edible oil comprising:
according to z =9.81 × y2-5.32×y1Determining the oil product score z of the edible oil; and
and determining the quality of the edible oil according to the determined oil product score z of the edible oil.
2. The method of claim 1, wherein determining the quality of the edible oil based on the oil score z of the edible oil comprises:
a. if the oil product score z of the edible oil falls in the interval [85,100], the oil quality is considered as 'good quality';
b. if the oil product score z of the edible oil falls in the interval [65,85 ], the oil quality is considered to be qualified;
c. if the oil score z of the edible oil falls in the interval [55,65 ], the oil quality is considered to be abnormal; or
d. If the oil score z of the edible oil falls within the interval [0,55 ], the oil quality is considered to be "poor".
3. The method of claim 1, wherein the edible oil comprises one or more of the group consisting of peanut oil, olive oil, various blend oils, rapeseed oil, sunflower oil, corn oil, soybean oil, linseed oil, camellia oil, and rice oil.
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| CN107831134A (en) * | 2017-09-09 | 2018-03-23 | 深圳市赛亿科技开发有限公司 | A kind of device and detection method based near infrared spectrum detection gutter oil |
| CN108872176A (en) * | 2018-08-01 | 2018-11-23 | 滁州学院 | A kind of edible vegetable oil quality detecting method based on metalloporphyrin probe |
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| CN106370635A (en) * | 2016-08-31 | 2017-02-01 | 厦门斯坦道科学仪器股份有限公司 | Method, equipment and system for quantitatively detecting content of polar ingredients in edible oil |
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Denomination of invention: Edible oil quality testing methods, equipment, and systems Effective date of registration: 20230313 Granted publication date: 20211029 Pledgee: Bank of China Limited Xiamen hi tech Park sub branch Pledgor: XIAMEN STANDARDS SCIENTIFIC INSTRUMENT Co.,Ltd. Registration number: Y2023980034685 |