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2013 | nr 1 | 100--107
Tytuł artykułu

Detection of Extra Virgin Olive Oil Adulteration Using Fluorescence Spectroscopy

Warianty tytułu
Zastosowanie spektroskopii fluorescencyjnej do wykrywania zafałszowań oliwy z oliwek extra virgin
Języki publikacji
EN
Abstrakty
Spektroskopia fluorescencyjna wraz z chemometryczną analizą danych wykorzystana została do określenia składu mieszanin oliwy extra virgin z olejami gorszej jakości. Analizę regresji cząstkowych najmniejszych kwadratów (PLS) zastosowano do opracowania modeli kalibracyjnych dla widm synchronicznych fluorescencji (AX = 10, 30, 60 nm) mieszanin oliwy z oliwek i oleju słonecznikowego oraz oliwy z oliwek i oliwy rafinowanej. Dla wszystkich otrzymanych modeli uzyskano dobrą korelację widm i składu mieszanin. Modele kalibracyjne charakteryzowały się podobnymi parametrami dla wszystkich analizowanych widm synchronicznych. (abstrakt oryginalny)
EN
Fluorescence spectroscopy followed by multivariate treatment of the spectral data was used to establish the composition of binary mixtures of extra virgin olive oil (EVOO) with other low-cost edible oils. The partial least-squares regression (PLS) was utilized to develop calibration models between the synchronous fluorescence spectra (AX = 10, 30, 60 nm) and the composition of mixtures of EVOO with sunflower oil or EVOO with refined olive oil. All of the tested models pointed out significant correlations between spectra and mixture composition. The calibration models showed similar performance using all of the examined synchronous florescence spectra. (original abstract)
Rocznik
Numer
Strony
100--107
Opis fizyczny
Twórcy
  • Poznań University of Economics, Poland
  • Poznań University of Economics, Poland
autor
  • Poznań University of Economics, Poland
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.ekon-element-000171228575

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