Rapid Quantitative Authentication of Blended Vegetable Oil Quality by Raman Spectroscopy Coupled with a Selection Algorithm of Spectral Characteristic Intervals

Rapid Quantitative Authentication of Blended Vegetable Oil Quality by Raman Spectroscopy Coupled with a Selection Algorithm of Spectral Characteristic Intervals

In this study, a method for the rapid quantitative determination of the content of high-value vegetable oil in blended edible vegetable oils (BEVO) was proposed based on Raman spectroscopy and a selection algorithm of spectral characteristic intervals. First, the particle swarm optimization (PSO) an...

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Bibliographic Details
Main Author: WU Shengde, JIANG Xin, LI Aiqin, GUO Zhiming, ZHU Jiaji
Format: Article
Language:English
Published: China Food Publishing Company 2024-03-01
Series:Shipin Kexue
Subjects:
raman spectroscopy; blended edible vegetable oils; intelligent optimization algorithms; spectral characteristic intervals selection; quantitative authentication
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-030.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-030.pdf

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