ZHENG Yan-yan, WU Xue-hui. Study on chemical pattern recognition of camellia oil adulteration[J]. Science and Technology of Food Industry, 2014, (07): 115-118. DOI: 10.13386/j.issn1002-0306.2014.07.020
Citation: ZHENG Yan-yan, WU Xue-hui. Study on chemical pattern recognition of camellia oil adulteration[J]. Science and Technology of Food Industry, 2014, (07): 115-118. DOI: 10.13386/j.issn1002-0306.2014.07.020

Study on chemical pattern recognition of camellia oil adulteration

  • 31 samples of camellia oil adulterated with rapeseed oil, soybean oil, rice bran oil, corn oil and palm oil were prepared to measure their physicochemical properties, such as refractive index, iodine value, saponification value, color and acid value.Principal component analysis and discriminant analysis were used to processing the test data. According to the results, the cumulative contribution efficiency of the first three principal components accounts for 95.55%, including almost all information of the samples. From the three-dimensional score ( PC1-PC2-PC3) composed of the first three principal components, it was obvious that the 31 samples could be divided into five groups based on adulteration category.By discriminant analysis, the probability of a sample belonged to the different population was calculated, in order to predict the adulteration species of camellia oil adulteration, the accuracy rate was 97%.
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