SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

Chinese Science Citation Database (CSCD)
A Guide to the Core Journals of China (2023)
The Key Magazine of China Science and Technology
"2022、2023 Bilingual Communication Project for Chinese STM Journals"
"2022、2024 China Fine Periodical Exhibition"
Elsevier-Scopus Database
Directory of Open Access Journals (DOAJ)
EBSCO Research Database
Chemical Abstracts (CA)
Food Science and Technology Abstract (FSTA)
CAB International (CABI) Database
Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina)
Ulrich’s Periodicals Directory (UPD)

Determination of acid value of peanut oil by near-infrared spectrometry combined with interval partial least squares
DOI:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    Quantitative analysis model of acid value of peanut oil was performed using near-infrared spectrometry combined with different interval partial least squares (iPLS). Acid value of peanut oil were determined by acid-base titration while NIR spectra data were recorded; three improved partial least squares (PLS) methods, including interval partial least squares (iPLS), backward interval partial least-squares (BiPLS) and moving window partial least-squares (mwPLS), were used to find the most informative ranges; PLS regression models of acid value were built based on the optimal ranges.The results showed that the model by mw PLS method had the best predictive ability, the RMSECV and RMSEP were 0.24776 and 0.1315, and the calibration and prediction coefficient were 0.9932 and 0.9969. Rapidly and accurately determination of acid value of peanut oil can be achieved by NIR combined with mwPLS.

    Reference
    Related
    Cited by
Get Citation
分享
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: March 23,2017
  • Published: