基于拉曼-紫外可见融合光谱技术的进口橄榄油质量等级可视化快速鉴别方法研究
邓晓军1,2, 马金鸽1, 杨巧玲3, 时逸吟1, 霍忆慧1, 古淑青1, 郭德华1, 丁涛4, 于永爱5, 张峰6

Visualized Fast Identification Method of Imported Olive Oil Quality Grade Based on Raman-UV-Visible Fusion Spectroscopy Technology
DENG Xiao-jun1,2, MA Jin-ge1, YANG Qiao-ling3, SHI Yi-yin1, HUO Yi-hui1, GU Shu-qing1, GUO De-hua1, DING Tao4, YU Yong-ai5, ZHANG Feng6
不同类别橄榄油油样的紫外可见-拉曼2D谱图 (a): 特级初榨橄榄油; (b): 精炼橄榄油; (c): 果渣油; (d): 花生油; (e): 葵花籽油; (f): 亚麻籽油; (g): 菜籽油(三级); (h): 大豆油; (i): 玉米油