title: Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: a comparative study.
abstract: Fourier transform infrared (FTIR) and fluorescence spectroscopy combined with soft independent modeling of class analogies (SIMCA) and partial least square (PLS) were used to detect the authenticity of walnut oil and adulteration amount of soybean oil in walnut oil. A SIMCA model of FTIR spectra could differentiate walnut oil and other oils into separate categories; the classification limit of soybean oil in walnut oil was 10%. Fluorescence spectroscopy could differentiate oil composition by the peak position and intensity of emission spectrum without multivariate analysis. The classification limit of soybean oil adulterated in walnut oil by fluorescence spectroscopy was below 5%. The deviation of the prediction model for fluorescence spectra was lower than that for FTIR spectra. Fluorescence spectroscopy was more applicable than FTIR in the adulteration detection of walnut oil, both from the determination limit and prediction deviation.
authors: Department of Food Science and Engineering, Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Center for Physical and Chemical Analysis, Beijing 100089, China.
authors: Bingning
authors: B
authors: Li
authors: Department of Food Science and Engineering, Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
authors: Haixia
authors: H
authors: Wang
authors: Department of Food Science and Engineering, Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
authors: Qiaojiao
authors: Q
authors: Zhao
authors: Department of Food Science and Engineering, Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Electronic address: ouyangjie@bjfu.edu.cn.
authors: Jie
authors: J
authors: Ouyang
authors: Beijing Center for Physical and Chemical Analysis, Beijing 100089, China. Electronic address: wu_yanwen@163.com.
authors: Yanwen
authors: Y
authors: Wu
mesh_terms: D004042:Dietary Fats, Unsaturated / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D031324:Juglans / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D013050:Spectrometry, Fluorescence / Q000379:methods*; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods*
chemical_list: D004042:Dietary Fats, Unsaturated; D010938:Plant Oils
keywords: Adulteration; Authenticity; Chemometrics; FTIR; Fluorescence spectroscopy; Walnut oil