为了探索紫外-可见-近红外反射光谱测定油茶籽油掺伪量的方法，按照不同掺伪比例制备了244个油茶籽油掺伪大豆油、菜籽油、花生油、玉米油的样本，以自主搭建的实验平台采集所制备样本在200~1 100 nm范围内的反射光谱。将原始光谱进行Savitzky-Golay(SG)-连续小波变换（CWT）预处理后，利用Kennard-Stone(K-S)算法以2∶ 1的比例将样本划分成校正集和预测集。采用竞争性自适应重加权算法（CARS）、连续投影算法（SPA）、自主软收缩算法（BOSS）、迭代变量子集优化算法（IVSO）进行特征波长选择，分别建立基于支持向量机（SVM）、极限学习机（ELM）、随机森林（RF）的油茶籽油掺伪量快速预测模型，同时对特征波长的特性进行了研究。结果表明：原始光谱经过 SG-CWT（L5）预处理和 BOSS 特征波长筛选后，建立的基于SVM的油茶籽油掺伪量快速预测模型能够鉴别掺伪量为1%及以上的油茶籽油，该模型在十折交叉验证和网格搜索法下得到最佳惩罚因子（c）和核函数（γ）分别为5.278 0和0.108 8，其预测决定系数（R2P）、预测均方根误差（RMSEP）、预测平均绝对误差（MAEP）分别为0.998 5、0.013 4、0.010 2。特征波长聚集程度和陡度对模型预测结果存在一定影响。综上，建立的基于反射光谱的油茶籽油掺伪量快速预测模型预测误差小，预测效果较好。In order to explore the method of UV-Vis-NIR reflection spectroscopy to identify blended oil-tea camellia seed oil(CAO), 244 samples of CAO adulterated with soybean oil, rapeseed oil, peanut oil and corn oil were prepared according to different adulteration amounts, and the reflectance spectra of the prepared samples in the range of 200-1 100 nm were collected by an experimental platform built independently. After pretreating the raw spectra with SG-continuous wavelet transform (CWT), the samples were divided into correction and prediction sets using the Kennard-Stone (K-S) algorithm in a ratio of 2∶ 1. Competitive adapative reweighting sampling(CARS)algorithm, successive projections algorithm (SPA), bootstrapping soft shrinkage(BOSS) algorithm, and iteratively variable subset optimization (IVSO) algorithm were used for characteristic wavelength selection, and rapid identification models based on support vector machine (SVM), extreme learning machine (ELM), and random forest (RF) were established for CAO adulteration amount, respectively, and the characteristics of characteristic wavelength were studied. The results showed that the SVM model established after the SG-CWT (L5) pretreating and BOSS characteristic wavelength screening could discriminate the amount of adulteration 1% and above, and the model obtained the best penalty factor c ( 5.278 0) and kernel function γ (0.108 8) under the ten-fold cross-validation and grid search method, with R2P, RMSEP and MAEP of 0.998 5, 0.013 4 and 0.010 2, respectively. At the same time, the degree of aggregation and steepness of the characteristic wavelength had some influence on the model prediction results. In conclusion, the established rapid prediction model for the adulteration amount of oil-tea camellia seed oil based on reflection spectroscopy has low error and good prediction effect.

旨在更全面、深入地了解橄榄油，对2010—2021年世界橄榄油的产量和消费量以及2015—2019年中国橄榄油的进口量进行了统计分析，测定不同品牌和不同等级市售橄榄油（特级初榨橄榄油、混合橄榄油和混合油橄榄果渣油）与9种其他植物油的脂肪酸组成和微量营养成分，并分析比较其差异。结果显示：世界橄榄油的产量和消费量常年维持在300万t左右，其中欧盟占比最大，分别为58.71%~76.68%和4873%~62.15%；2015—2019年中国橄榄油产量仅在0.5万~0.7万t，而消费量和进口量分别达到了3.9万~5.75万t和3.86万~5.37万t；不同品牌和不同等级市售橄榄油的脂肪酸组成整体差异不大，但微量营养成分存在明显差异，其中特级初榨橄榄油的角鲨烯、多酚含量明显高于混合橄榄油和混合油橄榄果渣油，而混合油橄榄果渣油的甾醇和总生育酚含量最高；与一级菜籽油、一级玉米油、一级葵花籽油、一级大豆油和亚麻籽油等其他植物油比较，特级初榨橄榄油的油酸、角鲨烯和多酚含量最高，而甾醇和总生育酚含量偏低。Aiming to gain a more comprehensive and in-depth understanding of olive oil, a statistical analysis was conducted on the production and consumption of world olive oil from 2010 to 2021, as well as the olive oil import volume of China from 2015 to 2019. The fatty acid composition and micronutrient of commercial olive oils of different brands and grades (extra virgin olive oil, blended olive oil and blended olive-pomace oil) and 9 other vegetable oils were measured, and their differences were compared and analyzed. The results showed that the production and consumption of olive oil in the world remained around 3 million tons annually, with the EU accounting for the largest proportion, ranging from 58.71% to 76.68% and 48.73% to 62.15%, respectively. The total production of olive oil in China is only 5 000-7 000 t from 2015 to 2019, with consumption and import reaching 39 000-57 500 t and 38 600-53 700 t respectively. The overall difference in fatty acid composition among commercial olive oils of different brands and grades was not significant, but there were significant differences in micronutrient. Among them, the squalene and polyphenol contents of extra virgin olive oil was significantly higher than that of blended olive oil and blended olive-pomace oil, while the sterol and total tocopherols contents of blended olive-pomace oil were the highest. Compared with first grade rapeseed oil, first grade corn oil, first grade sunflower seed oil, first grade soybean oil and flaxseed oil, extra virgin olive oil had the highest contents of oleic acid, squalene and polyphenols, lower contents of sterol and total tocopherols.

旨在为植物油煎炸品质的综合评价提供参考，对市场上常见的6种植物油（大豆油、菜籽油、棕榈油、玉米油、葵花籽油和棉籽油）进行煎炸实验，考察煎炸过程中植物油的总极性组分(TPC)含量、酸值（AV）、过氧化值（POV）、p-茴香胺值（p-AV）、脂肪酸和碘值等常规理化指标，（E,E）-2,4-癸二烯醛含量，黏度和色泽以及维生素E（VE）和植物甾醇含量的变化，分析各指标的两两相关性，并对11项检测指标进行主成分分析（PCA）。结果表明：6种植物油煎炸过程中11项指标的变化存在一定差异，随着煎炸时间的延长，煎炸油的TPC含量、AV、POV、p-AV、红值和黏度不断增加，C18∶ 2与C16∶ 0比值、碘值、VE和植物甾醇含量不断降低，（E,E）-2,4-癸二烯醛含量先增加后降低；不同指标之间存在一定的相关性，其中TPC、AV和黏度两两之间呈极显著正相关，C18∶ 2与C16∶ 0比值、碘值与VE含量两两间存在极显著的正相关性,（E,E）-2,4-癸二烯醛含量与p-AV呈极显著正相关;PCA得到的3个主成分的累积贡献率为86.225%，通过计算3个主成分的加权得分建立了煎炸油的综合评价模型，并通过计算得出6种植物油中棕榈油的煎炸稳定性最好。综上，所建立的煎炸油综合评价模型可以对6种植物油煎炸品质进行评价，棕榈油的煎炸品质最好。Aiming to provide a reference for the comprehensive evaluation of the frying quality of vegetable oils, frying experiments were carried out on six common vegetable oils available in the market (soybean oil, rapeseed oil, palm oil, corn oil, sunflower seed oil, and cottonseed oil) to investigate the total polar component (TPC) content, acid value (AV), peroxide value (POV), p-anisidine value (p-AV), fatty acid and iodine value conventional physicochemical indexes, the content of (E,E)-2,4-decadienal, viscosity and colour, and the contents of vitamin E (VE) and phytosterols of vegetable oils during the frying process were detected to analyse the two-by-two correlation of the indexes, and the 11 tested indexes were subjected to the principal component analysis (PCA).The results showed that there were some differences in the changes of 11 indexes during the frying process of six vegetable oils. With the prolongation of frying time, the TPC content, AV, POV, p-AV, red value and viscosity of the frying oils increased, the ratio of C18∶ 2 to C16∶ 0, iodine value and contents of VE and phytosterol decreased, and the content of (E,E)-2,4-decadienal first increased and then decreased. There were some correlations between them, including highly significant positive correlations between TPC, AV and viscosity, and highly significant positive correlations between the ratio of C18∶ 2 to C16∶ 0, iodine value and the content of VE. There were highly significant positive correlation between the (E,E)-2,4-decadienal content and p-AV. The cumulative contribution rate of the three principal components obtained was 86.225%, and a comprehensive evaluation model of frying oils was established by calculating the weighted scores of the three principal components. The frying stability of palm oil was the best among the six vegetable oils. In conclusion, the frying quality can be evaluated by the established comprehensive evaluation model of frying oil, and the frying quality of palm oil is the best.