基于低场核磁共振弛豫特性结合多元线性回归同步评价菜籽煎炸油品质

引用本文: 彭丹, 陈名扬, 史翠熠, 苏敏, 陈竞男, 徐瑞. 基于低场核磁共振弛豫特性结合多元线性回归同步评价菜籽煎炸油品质[J]. 分析化学, 2023, 51(6): 1042-1050. doi: 10.19756/j.issn.0253-3820.221388 shu

Citation: PENG Dan, CHEN Ming-Yang, SHI Cui-Yi, SU Min, CHEN Jing-Nan, XU Rui. Synchronous Evaluation of Rapeseed Frying Oil Quality Indexes Based on Low-field Nuclear Magnetic Resonance Relaxation Properties Combined With Multiple Linear Regression[J]. Chinese Journal of Analytical Chemistry, 2023, 51(6): 1042-1050. doi: 10.19756/j.issn.0253-3820.221388 shu

基于低场核磁共振弛豫特性结合多元线性回归同步评价菜籽煎炸油品质

河南工业大学粮油食品学院, 郑州 450001

通讯作者: 彭丹,E-mail:pengdantju@163.com

基金项目:
河南省科技攻关项目(No.212102110341)、国家自然科学基金项目(No.31801501)和河南工业大学学生学术及科技创新培育项目(No.GJXY202213)资助。

摘要: 油脂作为煎炸食品的重要配料，其品质对产品质量安全和行业发展具有重要意义。以菜籽油为研究对象，系统分析了菜籽油在煎炸过程中品质指标的变化规律及其对低场核磁共振（Low-field nuclear magneticresonance，LF-NMR）弛豫信号的影响，研究了菜籽油品质指标与弛豫特性之间的相关性，通过LF-NMR弛豫特性结合多元线性回归建立了菜籽煎炸油品质指标同步检测模型，并探究了自变量数对模型性能的影响。结果表明，菜籽油的酸价、极性组分、茴香胺值、羰基价、黏度和吸光度均随煎炸时间延长而增大，而碘值逐渐减小；煎炸过程中菜籽油回波衰减曲线的衰减速率呈上升趋势；弛豫特性指标（T_2w、T₂₁、T₂₂、S₂₂和S₂₃）与菜籽煎炸油的品质指标（酸价、极性组分、茴香胺值、羰基价、黏度、吸光度和碘值）呈显著相关（p < 0.05）；同步检测模型的决定系数（R²）大于0.93，相对平均偏差（RAD）小于0.15，与单变量检测模型相比，除茴香胺值外，其它指标的RAD和预测均方根误差（RMSEP）均降低了55%以上。本研究结果表明，基于LF-NMR同步评价煎炸油品质是可行的，同时也为复杂体系的快速在线监测提供了理论基础和技术支持。

关键词:

English

Synchronous Evaluation of Rapeseed Frying Oil Quality Indexes Based on Low-field Nuclear Magnetic Resonance Relaxation Properties Combined With Multiple Linear Regression

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

Corresponding author: PENG Dan, pengdantju@163.com

Received Date: 30 July 2022
Revised Date: 24 February 2023
Fund Project:
Supported by the Henan Provincial Science and Technology Project (No. 212102110341), the National Natural Science Foundation of China (No. 31801501) and the Henan University of Technology Student Academic and Scientific Innovation Cultivation Project (No. GJXY202213).

Abstract: As an important ingredient of fried food, the quality of oil is of great significance to product safety and industry development. To explore the feasibility of synchronous evaluation of oil frying quality indexes based on low-field nuclear magnetic resonance (LF-NMR) technology, rapeseed oil was taken as the research object, and the changes of quality indexes as well as the variations on LF-NMR relaxation signals during frying were systematically analyzed. Then, the correlation between the quality indexes and the relaxation properties of rapeseed oil was studied. At last, the synchronous evaluation model for rapeseed oil frying quality indexes was established by LF-NMR relaxation properties combined with multiple linear regression, and the influence of the number of independent variables on the model performance was also investigated. The experimental results showed that the acid value, polar component, p-anisidine value, carbonyl value, viscosity and the absorbance of rapeseed oil increased with the increase of frying time, while the iodine value gradually decreased. During frying, the attenuation rate of the Carr-Purcell-Meiboom-Gill (CPMG) echo attenuation curve of rapeseed oil gradually increased. In addition, the relaxation parameters (T_2w, T₂₁, T₂₂, S₂₂, S₂₃) were significantly related to the frying quality indexes of rapeseed oil (Acid value, polar component, p-anisidine value, carbonyl value, viscosity, absorbance and iodine value) with p<0.05. Moreover, the determination coefficient (R²) of the LF-NMR-based synchronous prediction model for frying quality indexes of rapeseed oil was greater than 0.93, and the relative average deviation (RAD) was less than 0.15. Compared with the univariate model, except p-anisidine value, the RAD and the root mean square error of prediction (RMSEP) value of other indexes were reduced by more than 55%. It could be seen that it was feasible to synchronously detect multiple indicators of oil frying quality based on LF-NMR, and this technique could also provide the theoretical basis and technical support for rapid online monitoring of complex systems.

Key words:

1. [1]
  ZHANG Yu, LIU Rui-Jie, JIN Qing-Zhe, WANG Xing-Guo. J. Chin. Cereals Oils Assoc., 2014, 29(9):115-119, 123. 张瑜, 刘睿杰, 金青哲, 王兴国. 中国粮油学报, 2014, 29(9):115-119, 123.
2. [2]
  HUANG C F, LIN Y S, CHIANG Z C, LU S Y, KUO Y H, CHANG S L Y, CHAO P M. J. Nutr. Biochem., 2014, 25(5):549-556.HUANG C F, LIN Y S, CHIANG Z C, LU S Y, KUO Y H, CHANG S L Y, CHAO P M. J. Nutr. Biochem., 2014, 25(5):549-556.
3. [3]
  WANG Xing-Guo, JIN Qing-Zhe. J. Chin. Inst. Food Sci. Technol., 2015, 15(1):1-5. 王兴国, 金青哲. 中国食品学报, 2015, 15(1):1-5.
4. [4]
  KAIMAL A M, DHINGRA M, SINGHAL R S. J. Food Process. Preserv., 2021, 46(1):1-14.KAIMAL A M, DHINGRA M, SINGHAL R S. J. Food Process. Preserv., 2021, 46(1):1-14.
5. [5]
  ZRIBI A, JABEUR H, FLAMINI G, BOUAZIZ M. Int. J. Food Sci. Technol., 2016, 51(7):1594-1603.ZRIBI A, JABEUR H, FLAMINI G, BOUAZIZ M. Int. J. Food Sci. Technol., 2016, 51(7):1594-1603.
6. [6]
  TOUFFET M, PATSIOURA A, ZIAIIFAR A M, EVELEIGH L, VITRAC O. J. Food Eng., 2018, 224:1-16.TOUFFET M, PATSIOURA A, ZIAIIFAR A M, EVELEIGH L, VITRAC O. J. Food Eng., 2018, 224:1-16.
7. [7]
  BANSAL G, ZHOU W, BARLOW P J, JOSHI P, NEO F L, LO H L. Food Chem., 2010, 121(2):621-626.BANSAL G, ZHOU W, BARLOW P J, JOSHI P, NEO F L, LO H L. Food Chem., 2010, 121(2):621-626.
8. [8]
  CHEN W A, CHIU C P, CHENG W C, HSU C K, KUO M I. J. Food Drug Anal., 2013, 21(1):58-65.CHEN W A, CHIU C P, CHENG W C, HSU C K, KUO M I. J. Food Drug Anal., 2013, 21(1):58-65.
9. [9]
  SUN Y, ZHANG M, FAN D. Ultrason. Sonochem., 2019, 51:77-89.SUN Y, ZHANG M, FAN D. Ultrason. Sonochem., 2019, 51:77-89.
10. [10]
  YANG D, WU G, LU Y, LI P, QI X, ZHANG H, WANG X, JIN Q. Food Control, 2021, 128:108195.YANG D, WU G, LU Y, LI P, QI X, ZHANG H, WANG X, JIN Q. Food Control, 2021, 128:108195.
11. [11]
  LI P, YANG X, LEE W J, HUANG F, WANG Y, LI Y. Food Chem., 2021, 335:127638.LI P, YANG X, LEE W J, HUANG F, WANG Y, LI Y. Food Chem., 2021, 335:127638.
12. [12]
  WANG J, LIU C, SUN D. J. Food. Nutr. Res., 2018, 6(7):433-438.WANG J, LIU C, SUN D. J. Food. Nutr. Res., 2018, 6(7):433-438.
13. [13]
  ZHAO L, ZHANG M, WANG H, MUJUMDAR A S. Food Control, 2022, 133:108599.ZHAO L, ZHANG M, WANG H, MUJUMDAR A S. Food Control, 2022, 133:108599.
14. [14]
  XIA Yi-Miao, WANG Xin, MAO Rui, CHEN Li-Hua, HUANG Yuan-Fen, LIU Bao-Lin. China Oils Fats, 2016, 41(3):30- 35. 夏义苗, 王欣, 毛锐, 陈利华, 黄远芬, 刘宝林. 中国油脂, 2016, 41(3):30-35.
15. [15]
  GB 5009.229-2016. Determination of Acid Value in Foods. National Standards of the People's Republic of China. 食品中酸价的测定. 中华人民共和国国家标准. GB 5009.229-2016.
16. [16]
  GB 5009.227-2016. Determination of Peroxide Value in Foods. National Standards of the People's Republic of China. 食品中过氧化值的测定. 中华人民共和国国家标准. GB 5009.227-2016.
17. [17]
  GB/T 5532-2008. Animal and Vegetable Fats and Oil-Determination of Iodine Value. National Standards of the People's Republic of China. 动植物油脂碘值的测定. 中华人民共和国国家标准. GB/T 5532-2008.
18. [18]
  GB 5009.230-2016. Determination of Carbonyl Group Value in Foods. National Standards of the People's Republic of China. 食品中羰基价的测定. 中华人民共和国国家标准. GB 5009.230-2016.
19. [19]
  GB/T 24304-2009. Animal and Vegetable Fats and Oil-Determination of Anisidine Value. National Standards of the People's Republic of China. 动植物油脂茴香胺值的测定. 中华人民共和国国家标准. GB/T 24304-2009.
20. [20]
  ZHU Shu, SONG Li-Hua. J. Chin. Cereals Oils Assoc., 2017, 32(10):163-170. 朱姝, 宋立华. 中国粮油学报, 2017, 32(10):163-170.
21. [21]
  GAO Hao-Xiang, CHEN Nan, XU Qian-Da, HE Qiang, ZENG Wei-Cai. Food Sci., 2021, 42(4):1-7. 高浩祥, 陈南, 徐乾达, 何强, 曾维才. 食品科学, 2021, 42(4):1-7.
22. [22]
  LEONG Y, KER P, JAMALUDIN M, NOMANBHAY S, ISMAIL A, ABDULLAH F, LOOE H, LO C. Sensors, 2018, 18(7):2175.LEONG Y, KER P, JAMALUDIN M, NOMANBHAY S, ISMAIL A, ABDULLAH F, LOOE H, LO C. Sensors, 2018, 18(7):2175.
23. [23]
  GB 2716-2018. Vegetable Oils. National Standards of the People's Republic of China. 植物油. 中华人民共和国国家标准. GB 2716-2018.
24. [24]
  GB/T 1536-2021. Rapeseed Oils. National Standards of the People's Republic of China. 菜籽油. 中华人民共和国国家标准. GB/T 1536-2021.
25. [25]
  WANG C, SU G, WANG X, NIE S. J. Agric. Food Chem., 2019, 67(8):2361-2368.WANG C, SU G, WANG X, NIE S. J. Agric. Food Chem., 2019, 67(8):2361-2368.
26. [26]
  CHENG Shi, WANG Xin, LIU Bao-Lin. Chin. J. Anal. Chem., 2018, 46(2):281-287. 成实, 王欣, 刘宝林. 分析化学, 2018, 46(2):281-287.

扫一扫看文章

计量

PDF下载量: 8
文章访问数: 958
HTML全文浏览量: 49

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

基于低场核磁共振弛豫特性结合多元线性回归同步评价菜籽煎炸油品质

通讯作者: 彭丹,E-mail:pengdantju@163.com

English

Synchronous Evaluation of Rapeseed Frying Oil Quality Indexes Based on Low-field Nuclear Magnetic Resonance Relaxation Properties Combined With Multiple Linear Regression

Corresponding author: PENG Dan, pengdantju@163.com

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

计量

通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

基于低场核磁共振弛豫特性结合多元线性回归同步评价菜籽煎炸油品质

通讯作者: 彭丹,E-mail:pengdantju@163.com

English

Synchronous Evaluation of Rapeseed Frying Oil Quality Indexes Based on Low-field Nuclear Magnetic Resonance Relaxation Properties Combined With Multiple Linear Regression

Corresponding author: PENG Dan, pengdantju@163.com

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs