基于电子鼻的大豆油煎炸过程氧化分析

Detection of Frying Process of Soybean Oil by Electronic Nose

目的:基于电子鼻研究大豆油在煎炸过程中的质量变化。方法:选择金龙鱼大豆油为煎炸油脂,利用化学方法检测煎炸过程中理化指标变化,选择电子鼻测定煎炸过程中的挥发性气体变化,结合主成分分析(PCA)、聚类分析(CA)、偏最小二乘法(PLS)进行判别分析,建立煎炸过程中大豆油质量判别模型,并对待测油脂进行检测。结果:煎炸过程中产生的主要挥发性气体主要以硫化合物为主,其次为醛类、酮类、内酯类、醇类、酸类、酯类化合物及甲基类物质;利用PCA、CA和PLS模型对待测油样进行验证,能较为准确的检测未知样品的酸值。结论:对电子鼻在大豆油煎炸过程中质量监控具有一定的实用性。

Objective: To investigate the quality of soybean oil during frying process by an electronic nose. Methods: The experiment selected soybean oil as material, the chemical changes were detected by chemical analysis, moreover, the electronic nose was combined with principal component analysis (PCA), cluster analysis (CA), partial least squares (PLS) for discriminant analyse and established quality model to detect the unknown oil. Results: The contribution of sulfur compounds was taken as main substance by electronic nose, followed by aldehydes, ketones, lactone. The model verified the unknown oil which was closed to actual value, the discriminant model could predict the quality of the frying oil. Conclusion: The electronic nose provided theoretical support to analyse quality of soybean oil during frying process.