In this experiment, near-infrared spectroscopy and gas chromatography were used to quickly identify the adulteration of peanut oil through the change of the content of characteristic fatty acids. Peanut oil adulterated with different proportions of rapeseed oil, cottonseed oil, and soybean oil was as adulterated samples. The contents of five characteristic fatty acids of palmitic acid, stearic acid, oleic acid, linoleic acid, and arachidonic acid in adulterated peanut oil samples were measured by gas chromatography. The characteristic peak wavelengths of changes of R—H groups at 1 170 , 1 205 , 1 395, and 1 415 nm were measured by near-infrared spectroscopy. The fatty acid was matched with the peak position of near-infrared spectroscopy spectrum by partial least squares discriminant method using Unscrambler 10.4 software. A single regression linear equation was established. Results showed that the five characteristic fatty acids of adulterated peanut oil all responded and the corresponding near-infrared spectral model of palmitic acid was better, with R2c of 0.997, RMSEC of 0.014, and RMSECV of 0.018. The prediction model is validated by a variety of peanut oils and it is accurate, which is of great significance for rapid non-destructive testing of peanut oil.
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