Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil.
Synchronous front-face fluorescence spectroscopy has been developed for the discrimination of used frying oil (UFO) from edible vegetable oil (EVO), the estimation of the using time of UFO, and the determination of the adulteration of EVO with UFO. Both the heating time of laboratory prepared UFO and the adulteration of EVO with UFO could be determined by partial least squares regression (PLSR). To simulate the EVO adulteration with UFO, for each kind of oil, fifty adulterated samples at the adulterant amounts range of 1-50% were prepared. PLSR was then adopted to build the model and both full (leave-one-out) cross-validation and external validation were performed to evaluate the predictive ability. Under the optimum condition, the plots of observed versus predicted values exhibited high linearity (R(2)>0.96). The root mean square error of cross-validation (RMSECV) and root mean square error of prediction (RMSEP) were both lower than 3%.
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: tanjin@tjcu.edu.cn.
Jin
J
Tan
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: lirong@tjcu.edu.cn.
Rong
R
Li
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: ztjiang@tjcu.edu.cn.
Zi-Tao
ZT
Jiang
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: shtang103@tjcu.edu.cn.
Shu-Hua
SH
Tang
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: yingwang@tjcu.edu.cn.
Ying
Y
Wang
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: 767370235@qq.com.
Meng
M
Shi
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: 495637806@qq.com.
Yi-Qian
YQ
Xiao
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: 451992732@qq.com.
Bin
B
Jia
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: 2350914998@qq.com.
Tian-Xiang
TX
Lu
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, People's Republic of China. Electronic address: 609910716@qq.com.
Hao
H
Wang
D005506:Food Contamination / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D013050:Spectrometry, Fluorescence / Q000379:methods*
D010938:Plant Oils
Adulteration; Edible vegetable oil; Partial least squares regression; Synchronous front-face fluorescence; Used frying oil