Issue 3, 2014

Characterization of edible oils using time-resolved fluorescence

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.

Graphical abstract: Characterization of edible oils using time-resolved fluorescence

Article information

Article type
Paper
Submitted
06 Sep 2013
Accepted
28 Nov 2013
First published
28 Nov 2013

Anal. Methods, 2014,6, 940-943

Characterization of edible oils using time-resolved fluorescence

T. Mu, S. Chen, Y. Zhang, H. Chen and P. Guo, Anal. Methods, 2014, 6, 940 DOI: 10.1039/C3AY41552J

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