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Issue 31, 2018
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An efficient method for discriminating four important edible oils based on stimulated Brillouin scattering spectroscopy

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Abstract

The potential of stimulated Brillouin scattering (SBS) as a method for discriminating edible vegetable oils was investigated. SBS spectra of four different types of Chinese vegetable oil were measured by employing a special spectrometer system based on Fabry–Perot etalon and double cylindrical lenses. The results show that the frequency shift decreases with an increase in temperature. The changes in the Brillouin frequency shift of the four types of oil sample can be expressed by using four corresponding exponential decay functions. Experimental results prove the SBS method to be useful for discriminating edible vegetable oils or authenticating vegetable oil adulteration.

Graphical abstract: An efficient method for discriminating four important edible oils based on stimulated Brillouin scattering spectroscopy

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Publication details

The article was received on 26 Apr 2018, accepted on 16 Jul 2018 and first published on 20 Jul 2018


Article type: Paper
DOI: 10.1039/C8AY00945G
Citation: Anal. Methods, 2018,10, 3859-3863

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    An efficient method for discriminating four important edible oils based on stimulated Brillouin scattering spectroscopy

    J. Shi, D. Yuan, S. Hao, Z. Liu, N. Luo, Y. Zhang, C. Xie, W. Zhang, X. He and Z. Chen, Anal. Methods, 2018, 10, 3859
    DOI: 10.1039/C8AY00945G

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