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Authentication of Edible Vegetable Oil and Refined Recycled Cooking Oil Using a Micro‐UV Spectrophotometer Based on Chemometrics
Author(s) -
Liu Tiebing,
Zhou Yang,
Lv Jin,
Chen Zhengwei,
Li Bobin,
Shi Yang
Publication year - 2013
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-013-2311-3
Subject(s) - chemometrics , principal component analysis , vegetable oil , edible oil , linear discriminant analysis , chemistry , environmental science , mathematics , pulp and paper industry , biological system , pattern recognition (psychology) , computer science , food science , chromatography , artificial intelligence , engineering , biology
We have developed a new method to make a clear distinction between edible oil and refined recycled cooking oil by using a micro‐ultraviolet spectrophotometer and analysis of spectra full data combined with principal component analysis (PCA) and cluster discriminant analysis (CDA). This method shows an excellent capability of distinguishing edible oil from refined recycled cooking oil, which is difficult to accomplish by previous methods using physical and chemical properties. Edible oils and refined recycled cooking oils have the different positions on the resulting plot of PCA and CDA. The oil samples are respectively concentrated relatively distribution and distinct from other kinds, with a certain amount of edge intersection between samples. But the edible oil and refined recycled cooking oil samples have a clear divisional interface. By the increase in sampling and the improvement of modeling, the edge intersection or overlap of commonality between samples can be reduced. Using this method, it is possible to determine qualitatively the identity of unknown samples.