Jump to Main Content
A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique
- Xu, Jing, Liu, Xiao-Fei, Wang, Yu-Tian
- Food chemistry 2016 v.212 pp. 72-77
- Helianthus annuus, cluster analysis, cooking fats and oils, essential fatty acids, fluorescence, fluorescence emission spectroscopy, nutrient content, nutrition, peanuts, soybeans, vegetable oil
- Edible blended vegetable oils are made from two or more refined oils. Blended oils can provide a wider range of essential fatty acids than single vegetable oils, which helps support good nutrition. Nutritional components in blended oils are related to the type and content of vegetable oils used, and a new, more accurate, method is proposed to identify and quantify the vegetable oils present using cluster analysis and a Quasi-Monte Carlo integral. Three-dimensional fluorescence spectra were obtained at 250–400nm (excitation) and 260–750nm (emission). Mixtures of sunflower, soybean and peanut oils were used as typical examples to validate the effectiveness of the method.