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Publishing Language: Chinese | Open Access

Fast Quantification of Phosphorus in Crude Soybean Oil by Near-Infrared Spectroscopy

Xue WANG1 Hairong ZHANG1Dandan WU1Weining WANG1Liqi WANG1 ( )Shunian LUO1,2 ( )Dianyu YU3
Harbin University of Commerce, Harbin 150028, China
Jiusan Food Co. Ltd., Harbin 150060, China
College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Abstract

The existing methods for the determination of phosphorus content are unable to regulate the addition of acid and base in the refining process of crude soybean oil through real-time monitoring. Therefore, a novel rapid method for determining the phosphorus content of crude soybean oil based on near-infrared spectroscopy was proposed in this study. It was found that standard normal variate transformation was more effective than two other spectral preprocessing methods evaluated for denoising the spectral data indicative of the phosphorus content in soybean crude oil. The characteristic absorption band of phosphorus was optimized by synergy interval partial least squares (SiPLS). A back propagation (BP) neural network prediction model of the phosphorus content in crude soybean oil was established with learning efficiency of 0.005 and 108 training cycles. The determination coefficient (R2), root mean square error (RMSE) and relative standard deviation (RSD) for the correction set were 0.9797, 0.8593 and 1.89%, respectively. The R2, RMSE and RSD for the validation set were 0.9785, 0.9638 and 2.15%, respectively. The above results showed that NIR spectroscopy can achieve rapid, accurate and non-destructive detection of the phosphorus content in, and provide a feasible method for the refining of crude soybean oil.

CLC number: TS224.6 Document code: A Article ID: 1002-6630(2023)24-0316-07

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Food Science
Pages 316-322

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Cite this article:
WANG X, ZHANG H, WU D, et al. Fast Quantification of Phosphorus in Crude Soybean Oil by Near-Infrared Spectroscopy. Food Science, 2023, 44(24): 316-322. https://doi.org/10.7506/spkx1002-6630-20230822-158

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Received: 22 August 2023
Published: 25 December 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).