Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy
WANG Hong-peng, WAN Xiong*, YUAN Ru-jun
Key Laboratory of Space Active Opto-Electronics Technology, Shanghai Institute of Technical Physics, Chinese Academy of Sciences, Shanghai 200083, China
Abstract：As a kind of cold pressed vegetable oil, extra virgin olive oil is abundant in unsaturated fatty acids and polyphenols. Therefore, the problem of olive oil adulteration is also one of the most serious problems in the industry. China’s consumption of olive oil is increasing day by day, the domestic olive oil market is more chaotic, and the phenomenon of adulteration and counterfeiting is emerging in an endless stream. From the overseas import of olive oil to the domestic secondary packaging, there may be human interference and quality counterfeiting. If it is not effectively monitored and stopped, the national health and property will be affected. If the traditional chemical analysis method is used to obtain all the information of ingredients, it will increase the detection cycle, which is not conducive to the rapid circulation of goods, and it is a loss for manufacturers and consumers. In order to deal with the complex and changeable adulteration technology of olive oil and the shortage of qualified olive oil testing institutions in China, this paper proposes a rapid detection method based on supercontinuum Spectra of extra virgin olive oil, which provides the possibility for rapid identification. It studies and selects extra virgin olive oil, rapeseed oil, tea oil, sesame oil, rice oil, sunflower oil, corn oil and soybean oil as the research object, the supercontinuum spectra of each kind of vegetable oil were collected and the preliminary spectral data were preprocessed. Finally, the Pearson correlation coefficients of supercontinuum spectra between different samples were calculated and used as the main basis for the discrimination of extra virgin olive oil. The experimental results show that the Pearson correlation coefficients of supercontinuum spectra of different samples are more than 0.901 1, while those of supercontinuum spectra of extra virgin olive oil and other kinds of vegetable oil are between 0.172 2 and 0.899 0. The results show that the Pearson correlation coefficient of 0.901 1 is used as the detection threshold to distinguish the extra virgin olive oil and other vegetable oil, which can achieve fast and real-time accurate detection and recognition. Compared with the absorption and transmission spectrum of spectrophotometer, the biggest advantage of this technology lies in the short collection period and rich spectrum fingerprint features, which are manifested by the collection time of spectrum exposure being only 100 ms, and the rich spectrum fingerprint features as the unique fluorescence spectrum of various fluorescent active substances. In addition, the application of supercontinuum light source is extended to the field of food safety detection technology. The device is simple and easy to be popularized, which has certain research significance for the detection and market specification of olive oil in China.
王泓鹏，万 雄，袁汝俊. 基于超连续光谱特级初榨橄榄油的快速检测方法[J]. 光谱学与光谱分析, 2020, 40(04): 1251-1256.
WANG Hong-peng, WAN Xiong, YUAN Ru-jun. Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2020, 40(04): 1251-1256.
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