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Issue 3, 2014
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Characterization of edible oils using time-resolved fluorescence

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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

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Publication details

The article was received on 06 Sep 2013, accepted on 28 Nov 2013 and first published on 28 Nov 2013


Article type: Paper
DOI: 10.1039/C3AY41552J
Citation: Anal. Methods, 2014,6, 940-943
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    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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