Chinese Journal of Lasers, Volume. 46, Issue 12, 1211002(2019)

Detection and Quantification of Vegetable Oil Adulteration Based on Laser-Induced Fluorescence Spectroscopy

Quanshui Zhu1,2, Shiguo Hao1, Ningning Luo1, Jiulin Shi1,2、*, and Xingdao He1,2、**
Author Affiliations
  • 1Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, School of Testing and Optical Engineering,Nanchang Hangkong University, Nanchang, Jiangxi 330063, China
  • 2Key Laboratory of Nondestructive Test, Ministry of Education, Nanchang Hangkong University,Nanchang, Jiangxi 330063, China
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    Figures & Tables(8)
    Schematic of experimental setup
    Spectral average of olive oil at 670-nm fluorescence band
    Fluorescence spectra of olive oil A, peanut oil B and frying oil C
    Flowchart of principal component analysis
    Scores of principal component analysis
    Fluorescence spectra of adulterated vegetable oils. (a) Olive oil; (b) peanut oil
    Central wavelength of fluorescence peaks of olive oil and peanut oil at 500-nm band as a function of adulteration concentration
    Comparisons of predicted and actual concentrations. (a) Olive oil; (b) peanut oil
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    Quanshui Zhu, Shiguo Hao, Ningning Luo, Jiulin Shi, Xingdao He. Detection and Quantification of Vegetable Oil Adulteration Based on Laser-Induced Fluorescence Spectroscopy[J]. Chinese Journal of Lasers, 2019, 46(12): 1211002

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    Paper Information

    Category: spectroscopy

    Received: May. 14, 2019

    Accepted: Aug. 19, 2019

    Published Online: Dec. 2, 2019

    The Author Email: Shi Jiulin (jiulinshi@126.com), He Xingdao (xingdaohe@126.com)

    DOI:10.3788/CJL201946.1211002

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