Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil
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- 作者：Jin Tan tanjin@tjcu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Rong Li lirong@tjcu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Zi-Tao Jiang ; ztjiang@tjcu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; ztjiang@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Shu-Hua Tang shtang103@tjcu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Ying Wang yingwang@tjcu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Meng Shi 767370235@qq.com" class="auth_mail" title="E-mail the corresponding author ; Yi-Qian Xiao 495637806@qq.com" class="auth_mail" title="E-mail the corresponding author ; Bin Jia 451992732@qq.com" class="auth_mail" title="E-mail the corresponding author ; Tian-Xiang Lu 2350914998@qq.com" class="auth_mail" title="E-mail the corresponding author ; Hao Wang 609910716@qq.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Synchronous front-face fluorescence ; Edible vegetable oil ; Used frying oil ; Adulteration ; Partial least squares regression
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：274-280
- 全文大小：1034 K
文摘
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Front-face fluorescence spectroscopy was utilized for authentication of used frying oil.
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Discrimination of used frying oil from fresh vegetable oil was achieved by PCA–LDA.
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The using time of used frying oil was estimated by PLS.
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The adulteration of fresh vegetable oil with used frying oil was accurately determined.
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Both laboratory prepared and real-world used frying oil samples were investigated.
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