Edible Oil Identification Technology Based on Three-Dimensional Fluorescence Spectroscopy and MPCA-LDA
Haiyang Jiang, Yaoyao Cui, Yanguo Jia
Abstract
The issue of edible oil quality is a serious food safety hazard worldwide, posing a direct threat to public health. Based on this, research on edible oil identification technology using three-dimensional fluorescence spectroscopy combined with MPCA-LDA was conducted in this paper. Firstly, the FS920 fluorescence spectrometer was used to determine the three-dimensional fluorescence spectrum data of three types of sesame oil with different qualities. Then, the main mode features of the three-dimensional fluorescence spectrum were extracted using MPCA. Finally, an identification model for experimental samples was established using LDA. The research shows that MPCA-LDA exhibits higher accuracy and sensitivity compared to the NPLS-DA method, enabling it to identify adulterated and counterfeit sesame oil with 100% accuracy. The MPCA-LDA methods can effectively identify adulterated and inferior edible oils, thereby helping to ensure food safety and consumer health.