Characterization of edible oils using time-resolved fluorescence

[摘要] To analyze and detect edible oils, a spectral recognition method is introduced based on time-resolved fluorescence (TRF). Contour diagrams of TRF intensities superior to steady-state fluorescence are constructed to serve as unique fingerprints for edible oils, which can be used to identify vegetable oils. The proposed approach provides a rapid and reliable means for analyzing and classifying edible oils in food security research fields. Reliability and stability are verified by TRF measurements of peanut oils of three brands in a supplementation trial.

[学科分类] 分析化学