Application of Fluorescence Spectra and Matrix Analysis in the Classification of Edible Vegetable Oils
WU Xi-jun1, TIAN Rui-ling2, SUN Meng-fei1, PAN Zhao1
1. Measurement Technology and Instrumentation Key Lab of Hebei Province, Yanshan University, Qinghuangdao 066004, China 2. School of Science, Yanshan University, Qinhuangdao 066004, China
Abstract The fluorescence spectra of 42 vegetable oil samples are measured with FS920 fluorescence spectrometer, including 36 pure vegetable oil samples, 3 blend oil samples and 3 mixed oil samples. The fluorescence matrixs (EEMs) are normalized to determine representative excitation wavelength and matrix analysis model of vegetable oils. Vegetable oils are divided into three categories by analyzing representative emission spectra and contour maps in the range of emission wavelength from 260 to 750 nm, and excitation wavelengths from 250 to 550 nm. Applying matrix analysis model to identify pure vegetable oils, blend oils and mixed oils, the correct classification rate is 100% for pure vegetable oils, the composition is close to actual for mixed oils, and the conclusion of soybean and rapeseed oil as base for blend oils is reached. The results demonstrate the capability of the combination of fluorescence spectra technology and matrix analysis model for differentiating and characterizing vegetable oils.
WU Xi-jun,TIAN Rui-ling,SUN Meng-fei, et al. Application of Fluorescence Spectra and Matrix Analysis in the Classification of Edible Vegetable Oils[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2016, 36(07): 2155-2161.
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