Laser & Optoelectronics Progress, Volume. 59, Issue 17, 1730003(2022)

Quality Identification of Olive Oil Based on Three-Dimensional Fluorescence Characteristic Peak

Zhiqun Ding1,*... Peihong Cheng1, Hongxia Zhao1 and Shufen Zhang2 |Show fewer author(s)
Author Affiliations
  • 1School of Electronic and Information Engineering, Ningbo University of Technology, Ningbo 315211, Zhejiang , China
  • 2Ningbo Food Inspection and Testing Research Institute, Ningbo 315048, Zhejiang , China
  • show less
    References(18)

    [1] Yu Y, Song J H, Lu Y J et al. A review of the determination methods of edible vegetable oils adulteration[J]. Journal of Food Safety & Quality, 12, 5153-5161(2021).

    [7] Yu J J. Study on rapid detection of olive oil quality based on terahertz spectroscopy[D], 1-2(2018).

    [8] Cao C P, Hao S G, Luo N N et al. Authentication and analysis of olive oil based on stimulated Brillouin scattering and UV-visible absorption spectrum[J]. Chinese Journal of Lasers, 45, 0903002(2018).

    [9] Li T, Chen S Y, Zhang Y C et al. Quantification of adulterated extra virgin olive oil using laser induced fluorescence[J]. Spectroscopy and Spectral Analysis, 38, 285-286(2018).

    [10] Ding Z Q, Wang J X, Zhao H X et al. Rapid analysing edible oil using three dimensional fluorescence spectroscopy[J]. Acta Photonica Sinica, 44, 0630004(2015).

    [11] Li X H. Quality analysis of edible olive oil by chemometrics methods and FT-IR, GC-MS[D], 5-10(2016).

    [12] Song X K, Zhao Q, Zhang Y Z et al. Utilizing three dimensional fluorescence spectra and parallel factor analysis algorithm to quantify the concentration of multiple metabolic fluorophores in the cell culture medium[J]. Chinese Journal of Lasers, 49, 0911001(2022).

    [13] Wang X, Yin G F, Zhao N J et al. Correction method of photosynthetic size unit in algae primary-productivity measurement using fluorescence kinetics[J]. Acta Optica Sinica, 41, 1726002(2021).

    [14] Chen Z K, Li X R, Zhao L Y. Inversion of suspended particulate matter concentration in Maozhou River based on band selection of hyperspectral data[J]. Laser & Optoelectronics Progress, 58, 2001001(2021).

    [15] Zhang Y, Cheng Y, Yan Y T et al. Study on characteristics of fluorescent spectra of several kinds of heated common edible oil[J]. Laser Technology, 37, 109-113(2013).

    [16] Pan Z, Cui Y Y, Wu X J et al. 3D fluorescence spectra combined with Tchebichef moments for rapid identification of doping sesame oil[J]. Chinese Journal of Luminescence, 39, 568-572(2018).

    [17] Huang X L, Huang F, Chen J C et al. Fluorescence spectrum analysis of 8 kinds of edible vegetable oil[J]. Science and Technology of Food Industry, 35, 64-67, 72(2014).

    [18] Lu X Y, He W X, Chen H C et al. Identification model of camellia oil based on 3D fluorescence spectra of vegetable oils[J]. Spectroscopy and Spectral Analysis, 40, 3854-3859(2020).

    Tools

    Get Citation

    Copy Citation Text

    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

    Download Citation

    EndNote(RIS)BibTexPlain Text
    Save article for my favorites
    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)

    DOI:10.3788/LOP202259.1730003

    Topics