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Quick Fluorescence Method for the Distinguishing of Vegetable Oils

Quick Fluorescence Method for the Distinguishing of Vegetable Oils
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摘要 This paper presents the possibilities offered by fluorescence spectroscopy for the identification of vegetable oils such as soybean, sunflower, flax, walnut, corn, almond, sesame, olive and pumpkin oils. The probes under study have been excited with two types of sources: a laser diode (LD) and light-emitting diodes (LEDs) emitting in the UV and in the visible range. Total luminescence spectra were recorded by measuring the emission spectra in the range 350-720 nm at excitation wavelengths from 375 to 450 nm. The excitation-emission matrices have been obtained and two basic fluorescence regions in the visible have been outlined. On this basis the fluorescence spectra of the oils have been subdivided into three categories depending on the prevalence of the fluorescence maxima. The samples show differences in their fluorescence spectra. The latter fact shows that fluorescence spectroscopy can be used for the quick identification of edible oils. The fatty acid, the tocopherol, the beta-carotene and chlorophyll contents in the analyzed oils have been studied. It is shown that some of the types of oils differ significantly from each other by the first derivatives of their fluorescence spectra. There also exist color differences between the groups of vegetable oils under study.
出处 《Journal of Food Science and Engineering》 2012年第12期674-684,共11页 食品科学与工程(英文版)(美国)
关键词 Vegetable oils fluorescence spectroscopy excitation-emission matrices fatty acid composition colorimetric parameter optical properties. 荧光光谱法 植物油 发光二极管 β-胡萝卜素 发光光谱 可见光区 激光二极管 叶绿素含量
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参考文献12

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