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›› 2010, Vol. 44 ›› Issue (6): 59-65.

• 论文 • Previous Articles    

Near Infrared Spectroscopy Technology and Analysis in Quality Traits of Vegetable Oil

YUAN Jiao-jiao1, WANG Cheng-zhang1,2, CHEN Hong-xia1   

  1. 1. Institute of Chemical Industry of Forest Products, CAF;Key and Open Lab. on Forest Chemical Engineering, SFA;Key Laboratory on National Science Center for Processing of Camellia oleifera, Nanjing 210042, China;2. Institute of New Technology of Forestry, CAF, Beijing 100091, China
  • Received:2010-07-06 Revised:1900-01-01 Online:2010-11-30 Published:2010-11-30

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Abstract: Technical principle,modeling establishment and evaluation,chemometrics methods of the near-infrared spectroscopy technology (NIRS) were described. Its application in analysis of quality traits of vegetable oil is emphasized. NIRS can identify the type of vegetable oil quickly,and analyse the oil content and fatty acid chemical composition accurately. At present,oil quality has been affected seriously by the adulteration. Therefore,NIRS,which is a quick, convenient, environmental amd non-destructive technology , will have a extremely broad application prospects.

Key words: near-infrared spectroscopy, vegetable oil, oil content, fatty acid composition, detection of adulteration

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