基于离子迁移谱法对橄榄油与油茶籽油区分鉴别的研究

Application of Ion Mobility Spectrometry in Detection Olive Oil and Camellia Oil

采用盒进样-离子迁移谱法快速测定橄榄油与油茶籽油中的挥发性物质,从而得到挥发性风味成分的谱图。对比谱图,橄榄油与油茶籽油区别明显。进一步对橄榄油与油茶籽油的离子迁移谱图数据求一阶及二阶导数,提取各自特征点,可以对2类植物油的谱图数据进行很好的区分,但油橄榄油IMS数据仍与油茶籽油IMS数据存在部分重叠。最后利用随机森林法对原有数据进行训练,通过对盲样进行识别,橄榄油与油茶籽油的识别正确率达100%。

Volatile flavor components in olive oil and camellia oil was detected and identified by using boxes sampling -rapid IMS, in order to build up the fingerprint of olive oil and camellia oil. Obvious differences between olive oil samples and camellia oil samples could be observed. Taking the first -order and the second -order deriva- tive of the data and extracting the feature points, most of camellia oil could be apart from olive oil, but the data of ca- mellia oil was overlapped with that of olive oil. After training and identifying with test data through random forests method, the correct rate of unknown olive oil and camellia oil identification could be reached 100%.