综合指标评价鉴别餐厨废油脂的研究

Study on subentry-combined evaluation of identifying catering waste oil

通过测定各类食用植物油和餐厨废油脂的特征指标和品质指标,对其特征指标(折光指数、碘值和短链饱和脂肪酸)进行差异性分析,进行餐厨废油脂的初步鉴别;采用主成分分析法(Principal components analysis,PCA)以酸价、过氧化值、极性组分、金属元素含量和反式脂肪酸含量为主要品质指标对各类油脂进行分析,从5个影响油脂品质的指标中提取3个主成分构建数学评价模型,通过各类油脂的主成分得分鉴别餐厨废油脂。研究表明,餐厨废油脂的特征指标与各类食用植物油存在显著性差异;利用评价模型计算出各类油脂在各主成分的得分,3个餐厨废油脂样品的主成分综合得分比普通食用植物油高,油脂总体品质恶劣,表明综合指标评价鉴别餐厨废油脂是可行的。

To inspect the characteristic indexes and quality indexes of edible vegetable oils and catering waste oils,The characteristic indexes （refractive index,iodine value and short chain saturated fatty acid） was used to analyze the difference and identify catering waste oils. Principal component analysis （PCA） was applied to analyze the quality indexes（acid value,peroxide value, polar components,metal content and the content of trans fatty acids） and build mathematical evaluation model from five influence factor to distinguish catering waste oils by principal component scores. From results,there were significant difference between catering waste oils and vegetable oils in characteristic indexes. Each sample was evaluated by PCA mathematical evaluative model and the three samples＇ PCA scores of catering waste oils were higher than vegetable oils. Hence,catering waste oils quality was extremely debased, in totally subentry-combined evaluation could distinguish catering waste oils from others accurately.