| Literature DB >> 25794716 |
Bingning Li1, Haixia Wang2, Qiaojiao Zhao2, Jie Ouyang3, Yanwen Wu4.
Abstract
Fourier transform infrared (FTIR) and fluorescence spectroscopy combined with soft independent modeling of class analogies (SIMCA) and partial least square (PLS) were used to detect the authenticity of walnut oil and adulteration amount of soybean oil in walnut oil. A SIMCA model of FTIR spectra could differentiate walnut oil and other oils into separate categories; the classification limit of soybean oil in walnut oil was 10%. Fluorescence spectroscopy could differentiate oil composition by the peak position and intensity of emission spectrum without multivariate analysis. The classification limit of soybean oil adulterated in walnut oil by fluorescence spectroscopy was below 5%. The deviation of the prediction model for fluorescence spectra was lower than that for FTIR spectra. Fluorescence spectroscopy was more applicable than FTIR in the adulteration detection of walnut oil, both from the determination limit and prediction deviation.Entities:
Keywords: Adulteration; Authenticity; Chemometrics; FTIR; Fluorescence spectroscopy; Walnut oil
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Year: 2015 PMID： 25794716 DOI： 10.1016/j.foodchem.2015.02.079
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514