> A rapid method for the evaluation of fatty acids (FA) of monovarietal Portuguese extra vir'/> Rapid Assessment of Monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) Fatty Acids by Fourier‐Transform Near‐Infrared Spectroscopy (FT‐NIRS)
首页> 外文期刊>European Journal of Lipid Science and Technology >Rapid Assessment of Monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) Fatty Acids by Fourier‐Transform Near‐Infrared Spectroscopy (FT‐NIRS)
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Rapid Assessment of Monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) Fatty Acids by Fourier‐Transform Near‐Infrared Spectroscopy (FT‐NIRS)

机译:通过傅里叶变换近红外光谱(FT-NIRS)快速评估单体葡萄牙葡萄牙橄榄油(EVOO)脂肪酸的脂肪酸

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> A rapid method for the evaluation of fatty acids (FA) of monovarietal Portuguese extra virgin olive oils (EVOOs) ( n ?=?82) from Alentejo, south‐central region of Portugal, is developed based on Fourier‐transform near‐infrared spectroscopy (FT‐NIRS). The contents of FA‐components (previously determined per conventional gas chromatography) are correlated with FT‐NIRS data (independent variable), by means of full cross‐validation partial least squares regression (CVPLSR). CVPLSR is run using standard normal variate (SNV) data pre‐processing and the nonlinear iterative partial least squares (NIPALS) algorithm. Obtained correlation models are characterized with good statistics: high correlation coefficients ( R ??0.85) and low root mean square errors (RMSE??2.04). Obtained values of the residual predictive deviation (RPD) of CVPLSR‐model, higher than 5.0 (C18:1, C18:2, MUFA, PUFA) confirm the FT‐NIRS as a potential method for rapid quality control of EVOO's FA. > Practical Applications : In this work for the first time, fatty acid (FA) profile of monovarietal extra virgin olive oil (EVOO) samples of the greatest olive region in Portugal—Alentejo—is analyzed by Fourier‐transform near‐infrared spectroscopy (FT‐NIRS) and chemometrics. Obtained high‐quality results allow one to recommend this technique from monitoring to quality control analysis of FA (in particular, of representative unsaturated FA), in a great number of olive oil samples, in near‐real time. > Quality of olive oil can be assessed by target or non‐target analysis and it is of mandatory importance. Fourier‐transform near‐infrared spectroscopy (FT‐NIRS), combined with chemometrics, for the analysis of the fatty acid profile of varietal olive oils from Alentejo (Portugal) can be a useful technique for quality control. Furthermore, FT‐NIRS is rapid, non‐destructive, and a more environmental friendly technique.
机译: <第XML:ID =“EJLT201800392-SEC-0001”> > 一种快速评价单体葡萄牙葡萄牙橄榄油(EVOOS)的脂肪酸(FA)的评价方法( n (葡萄牙中部地区Alentejo)是基于傅里叶变换的近红外光谱(FT-NIR)开发的来自Alentejo的=?82)。通过完全交叉验证部分最小二乘回归(CVPLSR),FA-组分(以前确定的每种常规气相色谱法测定)与FT-NIR数据(独立变量)相关联。使用标准正常变化(SNV)数据预处理和非线性迭代偏最小二乘(Nipals)算法来运行CVPLSR。获得的相关模型具有良好的统计数据:高相关系数( R ?&?0.85)和低根均方误差(RMSE?&?2.04)。获得的CVPLSR模型的残留预测偏差(RPD)的值高于5.0(C18:1,C18:2,MUFA,PUFA)证实了FT-NIR作为evoo的快速控制的潜在方法。 > 实际应用 :在这项工作中,通过傅立叶变换近红外光谱(FT-NIRS)分析了葡萄牙 - alentejo中最伟大的橄榄地区的单殖民地橄榄油(EVOO)样本的脂肪酸(FA)轮廓。和化学计量学。获得的高质量结果允许其中推荐这种技术在近实时的橄榄油样品中监测FA(特别是代表不饱和Fa)的质量控制分析。 > 橄榄油的质量可以 通过目标或非目标分析评估,它具有强制性重要性。傅里叶变换近红外光谱(FT-NIRS)与化学计量学相结合,用于分析来自Alentejo(葡萄牙)的品种橄榄油的脂肪酸谱可以是一种有用的质量控制技术。此外,FT-NIRS是快速,无损性的,更环保的技术。

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