关键词: 同步荧光光谱, 食用油, 判别方法, 主成分分析

Abstract:

This paper describes a comparative analysis of the total synchronous fluorescence (TSyF) spectra of seabuckthorn
fruit oil, seabuckthorn seed oil, walnut oil, rapeseed oil, sesame oil and linseed oil. TSyF spectra were acquired by varying
the excitation wavelength in the region of 250–720 nm. Six kinds of vegetable oils can be discriminated from each other
based on their TSyF spectra. The maximum excitation wavelengths of seabuckthorn fruit oil, seabuckthorn seed oil, walnut
oil, rapeseed oil, sesame oil and linseed oil were 315–450, 520–650, 315–490, 300–500, 300–550 and 300–490 nm,
respectively. The principal component analysis was used to successfully discriminate among these vegetable oils. Thus, this
study has established a fast and simple technique for the detection of seabuckthorn fruit oil, sea buckthorn seed oil, walnut
oil, rapeseed oil and sesame oil and linseed oil.

Key words: synchronous fluorescence spectroscopy, edible oil, discrimination method, principle component analysis