Characterization of edible oils using time-resolved fluorescence

Taotao Mu; Siying Chen; Yinchao Zhang; He Chen; Pan Guo

doi:10.1039/c3ay41552j

Characterization of edible oils using time-resolved fluorescence

Taotao Mu, Siying Chen^*, Yinchao Zhang, He Chen, Pan Guo

^*Corresponding author for this work

School of Optics and Photonics

Beijing Institute of Technology

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	940-943
Number of pages	4
Journal	Analytical Methods
Volume	6
Issue number	3
DOIs	https://doi.org/10.1039/c3ay41552j
Publication status	Published - 7 Feb 2014

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10.1039/c3ay41552j

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abstract = "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.",

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AU - Mu, Taotao

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AU - Zhang, Yinchao

AU - Chen, He

AU - Guo, Pan

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AB - 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.

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JO - Analytical Methods

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Characterization of edible oils using time-resolved fluorescence

Abstract

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