Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components Analysis

被引：48

作者：

Ammari, Faten ^{[1
]}

Redjdal, Lamia

Rutledge, Douglas N.

机构：

[1] INRA, Ingn Proc Aliments UMR1145, F-75005 Paris, France

来源：

FOOD CHEMISTRY | 2015年 / 168卷

关键词：

Adulteration; Orange juice; Grapefruit juice; 3D-front-face fluorescence spectroscopy; Independent Components Analysis; Total flavonoid content; Free radical scavenging activity; PERFORMANCE LIQUID-CHROMATOGRAPHY; TOTAL ANTIOXIDANT CAPACITY; FRUIT JUICES; FLAVONOIDS; ADULTERATION; NARINGIN; PULPWASH;

D O I：

10.1016/j.foodchem.2014.06.110

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to find simple objective analytical methods to assess the adulteration of orange juice by grapefruit juice. The adulterations by addition of grapefruit juice were studied by 3D-front-face fluorescence spectroscopy followed by Independent Components Analysis (ICA) and by classical methods such as free radical scavenging activity and total flavonoid content. The results of this study clearly indicate that frauds by adding grapefruit juice to orange juice can be detected at percentages as low as 1%. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：211 / 217

页数：7

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