A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique

被引：53
作者：
Xu Jing [1 ]
Liu Xiao-Fei [2 ]
Wang Yu-Tian [1 ]
机构：
[1] Yanshan Univ, Measurement Technol & Instrumentat Key Lab Hebei, Qinhuangdao 066004, Hebei, Peoples R China
[2] Yanshan Univ, Hebei Prov Key Lab Parallel Robot & Mechatron Sys, Qinhuangdao 066004, Hebei, Peoples R China
来源：
FOOD CHEMISTRY | 2016年 / 212卷
基金：
中国国家自然科学基金;
关键词：
Quasi-Monte Carlo integral; Three-dimensional fluorescence spectra; Cluster analysis; Edible blended oil; VIRGIN OLIVE OILS; MULTIVARIATE DATA-ANALYSIS; INFRARED-SPECTROSCOPY; HAZELNUT OIL; CLASSIFICATION; ADULTERATION; AUTHENTICATION; RAMAN; QUANTIFICATION;
D O I：
10.1016/j.foodchem.2016.05.158
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Edible blended vegetable oils are made from two or more refined oils. Blended oils can provide a wider range of essential fatty acids than single vegetable oils, which helps support good nutrition. Nutritional components in blended oils are related to the type and content of vegetable oils used, and a new, more accurate, method is proposed to identify and quantify the vegetable oils present using cluster analysis and a Quasi-Monte Carlo integral. Three-dimensional fluorescence spectra were obtained at 250400 nm (excitation) and 260-750 nm (emission). Mixtures of sunflower, soybean and peanut oils were used as typical examples to validate the effectiveness of the method. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：72 / 77
页数：6
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