{"title":"基于荧光光谱的山茶花（Camellia oleifera Abel.）","authors":"","doi":"10.1016/j.jfca.2024.106690","DOIUrl":null,"url":null,"abstract":"<div><p>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 (R<sup>2</sup> > 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.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality authentication of camellia (Camellia oleifera Abel.) oil based on fluorescence spectroscopy\",\"authors\":\"\",\"doi\":\"10.1016/j.jfca.2024.106690\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (R<sup>2</sup> > 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.</p></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2024-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0889157524007245\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007245","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Quality authentication of camellia (Camellia oleifera Abel.) oil based on fluorescence spectroscopy
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.
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.
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