Quality authentication of camellia (Camellia oleifera Abel.) oil based on fluorescence spectroscopy

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED Journal of Food Composition and Analysis Pub Date : 2024-09-05 DOI:10.1016/j.jfca.2024.106690

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Abstract

A front-face fluorescence method has been used to obtain an excitation-emission matrix (EEM) fluorescence spectroscopy and emission fluorescence spectroscopy of adulterated camellia oil samples without requiring laborious sample preparation. In total, 5 pure oils and 109 adulterated oil samples were detected, resulting in a strong linear relationship (R² > 0.99) between the fluorescence intensity of adulterated camellia oil and the volume percentage of added oils. This method enabled the determination of the volume fractions of other oils added to camellia oil, with detection limits down to 1 % and root mean square error of prediction values of 5.66 %. Concurrently, principal component analysis of emission fluorescence spectral data showed potential for accurately clustering camellia oils from different geographical origins. This substantial finding establishes fluorescence techniques as reliable, user-friendly, and cost-effective methods for quality control and authentication of geographical origins of camellia oil, especially given the similar matrices of various adulterated oils.

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基于荧光光谱的山茶花（Camellia oleifera Abel.）

采用正面荧光法获得了掺假山茶油样品的激发-发射矩阵（EEM）荧光光谱和发射荧光光谱，无需进行费力的样品制备。共检测了 5 种纯油和 109 种掺假油样品，结果表明掺假山茶油的荧光强度与添加油的体积百分比之间具有很强的线性关系（R2 > 0.99）。该方法可测定山茶油中添加的其他油类的体积分数，检测限低至 1%，预测值的均方根误差为 5.66%。同时，发射荧光光谱数据的主成分分析表明，该方法可准确地对不同产地的山茶油进行分类。这一重大发现确立了荧光技术作为山茶油质量控制和地理产地鉴定的可靠、用户友好和具有成本效益的方法的地位，特别是考虑到各种掺假油的基质相似。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.