离子迁移谱法快速鉴别煎炸老油

Rapid identification of fried oil by ion mobility spectrometry

目的建立基于离子迁移谱的快速鉴别煎炸老油的鉴别方法。方法油样经正己烷50倍稀释、混匀,进样量为4.0μL,在进样口温度为170℃,迁移管温度为60℃的离子迁移谱条件下进行检测,样品测试时间为20 s。将采集的油样离子迁移谱图利用化学计量学方法进行分析,建立煎炸老油鉴别模型。结果运用主成分分析法(PCA)对两类油脂的谱图信息进行分类,两类油脂能明显分开,效果良好。采用递归支持向量机法(R-SVM)对煎炸老油建立判别模型,十折交互检验正确判别率最高达98.8%。结论本方法无需复杂前处理、检测时间短,有机试剂用量小,操作简单快速,结合化学计量学的分析方法建立的煎炸老油的鉴别模型准确度高,适用于煎炸老油的快速鉴别,为我国食用油质量安全监管提供了一种新方法。

Objective To develop a new method for identifying fried oil by ion mobility spectrometry (IMS). Methods The oil sample was diluted with hexane at a proportion of 1:50 (v:v), and 4.0μL of sample was directly detected by IMS at the conditions of the inject temperature of 170℃and the temperature of drift tube of 60℃. After 20 s, chemometrics methods were employed for data analysis for effective identification of the two groups of oils. Results The two kinds of oils showed a significant difference in PCA score plot, while the correct rate of discriminant model was 98.8% by R-SVM method. Conclusion IMS based on rapid identification of fried oil is rapid, simple, reagent-saving and accurate, and it is suitable for rapid identification of fried oil and it provides a reference for the quality and safety of edible oils.