Raman detection of extra virgin olive oil adulterated with cheaper oils

被引：0

作者：

Farley, Carlton, III ^{[1
]}

Kassu, Aschalew ^{[2
]}

Mills, Jonathan ^{[1
]}

Kenney, Brianna ^{[1
]}

Ruffin, Paul ^{[1
]}

Sharma, Anup ^{[1
]}

机构：

[1] Alabama A&M Univ, Dept Phys, Meridian St 4900, Normal, AL 35762 USA

[2] Alabama A&M Univ, Dept Mech Engn Civil Engn & Construct Management, Meridian St 4900, Normal, AL 35762 USA

来源：

OPTICAL SENSING, IMAGING, AND PHOTON COUNTING: NANOSTRUCTURED DEVICES AND APPLICATIONS 2016 | 2016年 / 9933卷

关键词：

Raman; adulteration; olive oil; canola oil; grapeseed oil; corn oil; sunflower oil; vegetable oil; VEGETABLE-OILS; SPECTROSCOPY; AUTHENTICATION; QUANTIFICATION; IDENTIFICATION; SPECTROMETRY; CHEMOMETRICS; HAZELNUT;

D O I：

10.1117/12.2238369

中图分类号：

O43 [光学];

学科分类号：

070207 ; 0803 ;

摘要：

Pure extra virgin olive oil (EVOO) is mixed with cheaper edible oils and samples are kept inside clear glass containers, while a 785nm Raman system is used to take measurements as Raman probe is placed against glass container. Several types of oils at various concentrations of adulteration are used. Ratios of peak intensities are used to analyze raw data, which allows for quick, easy, and accurate analysis. While conventional Raman measurements of EVOO may take as long as 2 minutes, all measurements reported here are for integration times of 15s. It is found that adulteration of EVOO with cheaper oils is detectable at concentrations as low as 5% for all oils used in this study.

引用

页数：7

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