Rapid identification of camellia oil mixed with four vegetable oils

doi:10.14088/j.cnki.issn0439-8114.2022.21.028

Abstract

Abstract: In order to identify the adulteration of camellia oil, the fluorescence scanning of camellia oil mixed with four other vegetable oils was carried out based on the Front surface fluorescence technology. Different camellia oil samples were prepared with 5%, 10%, 20%, 30% and 40% as the volume gradient, respectively. The first four principal components were used to establish the discrimination model of camellia oil adulteration. The results showed that there were significant differences in fluorescence characteristics between camellia oil and the other four vegetable oils. Under the excitation wavelength of 250~380 nm and the emission wavelength of 260~550 nm, the principal component analysis was carried out by Front surface fluorescence. The total contribution rate of the first four principal components was more than 85%. Through further analysis of Fisher discriminant analysis, the adulteration recognition rate of camellia oil was as high as 100%. This method could realize the qualitative and quantitative analysis of camellia oil, and had high sensitivity and fast characteristics.

Key words: camellia oil, detection, Front surface fluorescence technology, PCA, Fisher discriminant analysis

CLC Number:

S565

HUANG Geng-sheng, RUAN Mei, CHEN Xing-fa, BU Dan, MU Hong-tao. Rapid identification of camellia oil mixed with four vegetable oils[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(21): 147-151.

References

[1] GUO L X, XU X M, YUAN J P, et al.Characterization and authentication of significant Chinese edible oilseed oils by stable carbon isotope analysis[J]. Journal of the American oil chemists society, 2010, 87(8):839-848.
[2] 陈俊,卢光英,王喜周,等. 梯度冷冻离心分离法提高山茶油中不饱和脂肪酸含量的研究[J]. 价值工程,2016,35(1):163-164.
[3] 林春花, 熊云奎, 雷志伟, 等. 橄榄油和山茶油中5种未衍生化脂肪酸含量的分析对比[J]. 分析试验室,2015,34(4):397-400.
[4] 黄娇丽. 山茶油掺伪检验方法研究[D].南宁:广西大学,2014.
[5] 刘燕德, 谢庆华. 山茶油品质检测方法现状研究[J]. 食品工业, 2016(6):253-257.
[6] JIA X, LIU T, YU Y, et al.Rapid detection and quantification by GC-MS of camellia seed oil adulterated with soybean oil[J]. Journal of the American oil chemists society, 2013, 90(5):641-646.
[7] LI R,HUANG J,HUANG L, et al.Comparison of GC and DSC monitoring the adulteration of camellia oil with selected vegetable oils[J]. Journal of thermal analysis and calorimetry,2016,126(3):1735-1746.
[8] 谢婷婷, 黄丽. 山茶油掺假检测技术的研究现状[J]. 科技与创新, 2014(21):9,13.
[9] 褚璇,王伟,赵昕,等. 近红外光谱和特征光谱的山茶油掺假鉴别方法研究[J]. 光谱学与光谱分析, 2017, 37(1):75-79.
[10] 吴希军, 潘钊, 赵彦鹏, 等. 荧光光谱及平行因子分析法在植物油鉴别中的应用[J]. 光谱学与光谱分析, 2014, 34(8):2137-2142.
[11] NTAKATSANE M P, LIU X M, ZHOU P .Short communication: Rapid detection of milk fat adulteration with vegetable oil by fluorescence spectroscopy[J]. Journal of dairy science, 2013, 96(4):2130-2136.
[12] 黄秀丽,黄飞,陈嘉聪,等. 8种食用植物油的荧光光谱分析[J]. 食品工业科技,2014,35(14):64-67.
[13] ZANDOMENEGHI M, CARBONARO L, CAFFARATA C.Fluorescence of vegetable oils: Olive oils[J]. Journal of agricultural and food chemistry, 2005, 53(3):759.
[14] 张秋慧, 郭壮志, 冯国英. 入射激光功率对硅纳米线拉曼光谱及荧光光谱的影响[J]. 光谱学与光谱分析, 2018, 38(4):1118-1121.
[15] SIKORSKA E,GORECKI T,KHMELINSKII I V,et al.Classification of edible oils using synchronous scanning fluorescence spectroscopy[J].Food Chem,2005,89(2):217-225.