Edible Oil Adulteration Analysis via QPCA and PSO-LSSVR Based on 3D-FS

A method utilizing quaternion principal component analysis (QPCA) for three-dimensional fluorescence spectral (3D FS) feature extraction is employed to identify frying oil in edible oil. Particle swarm optimization partial least squares support vector machine (PSO-LSSVR) is utilized for detecting frying oil concentration. The study includes rapeseed oil, soybean oil, peanut oil, blending oil, and corn oil samples. Adulteration involves adding frying oil to these edible oils at concentrations of 0%, 5%, 10%, 30%, 50%, 70%, and 100%. Firstly, the F7000 fluorescence spectrometer is employed to measure the 3D FS of the adulterated edible oil samples, resulting in the generation of contour maps and 3D FS projections. The excitation wavelengths utilized in these measurements are 360 nm, 380 nm, and 400 nm, while the emission wavelengths span from 220 nm to 900 nm. Secondly, leveraging the automatic peak-finding function of the spectrometer, a quaternion parallel representation model of the 3D FS data for frying oil in edible oil is established using the emission spectra data corresponding to the aforementioned excitation wavelengths. Subsequently, in conjunction with the K-nearest neighbor classification (KNN), three feature extraction methods—summation, modulus, and multiplication quaternion feature extraction—are compared to identify the optimal approach. Thirdly, the extracted features are input into KNN, particle swarm optimization support vector machine (PSO-SVM), and genetic algorithm support vector machine (GA-SVM) classifiers to ascertain the most effective discriminant model for adulterated edible oil. Ultimately, a quantitative model for adulterated edible oil is developed based on partial least squares regression, PSO-SVR and PSO-LSSVR. The results indicate that the classification accuracy of QPCA features combined with PSO-SVM achieved 100%. Furthermore, the PSO-LSSVR quantitative model exhibited the best performance.