Research Progress in Rapid Detection of Quality Safety of Edible Vegetable Oil by Spectroscopic Technology Combined with Chemometrics

To meet the high-quality demand of consumers for edible vegetable oil and carry out quality safety risk control well in the edible vegetable oil industry, developing efficient, accurate, low-cost and rapid detection methods was the main research direction. The combination of spectroscopic technology and chemometrics has broadened the application prospects of rapid spectroscopic technology in the rapid detection of quality safety of edible vegetable oil. The characteristics of spectroscopic technology (single spectrum technologies, and fusion spectrum technologies) and spectral data processing methods (preprocessing methods, feature wavelength extraction, modeling methods, and data fusion methods) were briefly introduced, and the application progress of the combination of spectroscopic technology and chemometrics in the rapid detection of quality safety of edible vegetable oil, including conventional quality, heavy metals and organic pollutants, fungal toxins, food additives and pesticide residues, doping and adulteration, as well as traceability and classification was reviewed. The research of related fields was summarized and prospected (61 ref. cited).