Laser & Optoelectronics Progress, Volume. 59, Issue 17, 1730003(2022)
Quality Identification of Olive Oil Based on Three-Dimensional Fluorescence Characteristic Peak
Figures & Tables(6)
Fig. 1. Schematic diagram of three-dimensional fluorescence spectrum acquisition system
Fig. 2. Three-dimensional fluorescence spectra of four olive oils. (a) (d) (e) Extra virgin olive oil of brand A, C, and D; (b) refined olive oil of brand A; (c) extra virgin olive oil of brand B
Fig. 3. Quality factors of extra virgin olive oil, refined olive oil, and their adulterated olive oil
Table 1. Traditional detection index of olive oil samples
View tableTable 1. Traditional detection index of olive oil samples
Sample
number
Acid value /（mg/g） Peroxide number /［g/（100 g）］ Trans fatty acids /［g/（100 g）］ Remark 1# 0.50 0.190 0.0360 Brand A， extra-virgin olive oil 2# 0.05 0.048 0.0565 Brand A， refining olive oil 3#
4#
5#
6#
7#
8#
9#
10#
0.37
0.39
0.54
0.42
0.34
0.34
0.25
0.21
0.048
0.073
0.110
0.110
0.110
0.100
0.110
0.087
0.1980
0.0269
0.0315
0.0386
0.0403
0.0459
0.0472
0.0510
Brand B， extra-virgin olive oil
Brand C， extra-virgin olive oil
Brand D， extra-virgin olive oil
Brand A， EVOO （90%）+ FV （10%）
Brand A， EVOO （80%） + FV （20%）
Brand A， EVOO （70%） + FV （30%）
Brand A， EVOO （60%） + FV （40%）
Brand A， EVOO （50%） + FV （50%）
Table 2. Three-dimensional fluorescence characteristic peaks of olive oil samples
View tableTable 2. Three-dimensional fluorescence characteristic peaks of olive oil samples
Sample number Integrate value of fluorescence characteristic peak 1 Integrate value of fluorescence characteristic peak 2 Integrate value of fluorescence characteristic peak 3 Start 400 nm End
450 nm
Start
500 nm
End
520 nm
Start
679 nm
End
681 nm
1# 94 176 373 542 2278 2217 2# 3220 2722 1422 1086 607 566 3# 245 551 460 431 268 254 4# 27 57 159 338 2691 2747 5# 260 408 670 788 1502 1425 6# 143 175 362 556 2188 2128 7# 241 250 417 588 2050 1984 8# 467 468 570 697 2433 2443 9# 805 689 706 798 1788 1709 10# 888 751 726 792 1663 1586
Table 3. Quality factors N of olive oil samples
View tableTable 3. Quality factors N of olive oil samples
Sample
number
N Remark 1# 3.80 Brand A， extra-virgin olive oil 2# 0.13 Brand A， refining olive oil 6#
7#
8#
9#
10#
3.49
2.69
2.14
1.56
1.02
Brand A， EVOO （90%） + FV （10%）
Brand A， EVOO （80%） + FV （20%）
Brand A， EVOO （70%） + FV （30%）
Brand A， EVOO （60%） + FV （40%）
Brand A， EVOO （50%） + FV （50%）
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Zhiqun Ding, Peihong Cheng, Hongxia Zhao, Shufen Zhang. Quality Identification of Olive Oil Based on Three-Dimensional Fluorescence Characteristic Peak[J]. Laser & Optoelectronics Progress, 2022, 59(17): 1730003
Paper Information
Category: Spectroscopy
Received: Dec. 27, 2021
Accepted: Jan. 12, 2022
Published Online: Aug. 22, 2022
The Author Email: Zhiqun Ding (dingzq0522@163.com)
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