基于同步荧光光谱的杜仲籽油掺假检测研究
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摘要
建立基于同步荧光光谱的杜仲籽油掺假判别分析模型及检测方法。以杜仲籽油和7种常见植物油为研究对象,采集激发波长范围为250～700 nm,波长间隔为60 nm的同步荧光光谱,分析杜仲籽油和常见食用油的荧光光谱特性,利用光谱峰面积建立掺假判别模型并对其进行验证。结果表明:杜仲籽油与其他7种植物油的荧光特性存在显著差异;分别利用600～700 nm和300～500nm波长范围同步荧光光谱进行主成分分析,其对杜仲籽油掺假识别准确率高达100%;利用峰面积与掺假比例建立定量判别分析模型,检测限分别为1%和0. 48%。该方法可实现对杜仲籽油掺假的定性和定量分析,且具有较高的灵敏度、简便和快速等特点。
To establish an adulteration calibration model and detection method for Eucommia ulmoides seed oil by synchronous fluorescence spectroscopy,spectral characteristics of Eucommia ulmoides seed oil and seven vegetable oils ranged from 250-700 nm at the wavelength interval of 60 nm were analyzed,and the adulteration discriminant model was established using spectra peak area and calibrated. The results showed that there were significant differences in fluorescence spectral charateristics of Eucommia ulmoides seed oil and other seven vegetable oils. Principal component analysis of synchronous fluorescence spectroscopy of the oils ranged 300-500 nm and 600-700 nm were conducted,and the recognition accuracy rate of adulterated calibration of Eucommia ulmoides seed oil with other seven vegetable oils was 100%. The quantitative calibrations models based on fluorescence spectral peak area and adulteration ratio ranged 300-500 nm and 600-700 nm were established and the detection limits were 0. 48% and 1% respectively. The synchronous fluorescence spectroscopy could be used for qualitative and quantitative analysis of adulteration of Eucommia ulmoides seed oil,and had the advantages of high sensitivity,simplicity and rapidness.
To establish an adulteration calibration model and detection method for Eucommia ulmoides seed oil by synchronous fluorescence spectroscopy,spectral characteristics of Eucommia ulmoides seed oil and seven vegetable oils ranged from 250-700 nm at the wavelength interval of 60 nm were analyzed,and the adulteration discriminant model was established using spectra peak area and calibrated. The results showed that there were significant differences in fluorescence spectral charateristics of Eucommia ulmoides seed oil and other seven vegetable oils. Principal component analysis of synchronous fluorescence spectroscopy of the oils ranged 300-500 nm and 600-700 nm were conducted,and the recognition accuracy rate of adulterated calibration of Eucommia ulmoides seed oil with other seven vegetable oils was 100%. The quantitative calibrations models based on fluorescence spectral peak area and adulteration ratio ranged 300-500 nm and 600-700 nm were established and the detection limits were 0. 48% and 1% respectively. The synchronous fluorescence spectroscopy could be used for qualitative and quantitative analysis of adulteration of Eucommia ulmoides seed oil,and had the advantages of high sensitivity,simplicity and rapidness.
引文
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[3]TAJIK N,TAJIK M,MACK I,et al.The potential effects of chlorogenic acid,the main phenolic components in coffee,on health:a comprehensive review of the literature[J].Eur J Nutr,2017,56(2):1-30.
[4]YANG R,ZHANG L,LI P,et al.A review of chemical composition and nutritional properties of minor vegetable oils in China[J].Trends Food Sci Technol,2018,74:26-32.
[5]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.
[6]AIRADO-RODRGUEZ D,DURN-MERS I,GALE-ANO-DAZ T,et al.Front-face fluorescence spectroscopy:a new tool for control in the wine industry[J].JFood Compos Anal,2011,24(2):257-264.
[7]GE F,WU Y Y,LIU D Q,et al.Rapid quantitative determination of walnut oil adulteration with soybean oil by synchronous fluorescence spectroscopy[J].J Kunming Univ Sci Technol,2012,37(4):72-77.
[8]NIGRI S,OUMEDDOUR R.Detection of extra virgin olive oil adulteration using Fourier transform infrared,synchronous fluorescence spectroscopy and multivariate analysis[J].Rivista Ital Delle Sostanze Grasse,2016(2):125-131.
[9]郭郁婷,江佳雯,游瑞云,等.光谱法鉴别油茶籽油的真伪[J].广州化学,2017,42(3):38-42.
[10]HUYAN Z,DING S,LIU X,et al.Authentication and adulteration detection of peanut oils of three flavor types using synchronous fluorescence spectroscopy[J].Anal Meth,2018,10(26):3207-3214.
[11]POULLI K I,CHANTZOS N V,MOUSDIS G A,et al.Synchronous fluorescence spectroscopy:tool for monitoring thermally stressed edible oils[J].J Agric Food Chem,2009,57(18):8194-8201.
[12]吴平平,付东赛,李秀英,等.二阶导数恒能量同步荧光法快速测定海产品中的苯并(a)芘[J].现代食品科技,2014(5):297-300.
[13]张晓丽,毛立新,范三红.同步荧光法结合主成分分析法鉴别橙汁品质[J].食品科学,2015,36(18):162-166.
[14]DUPUY N,LE D Y,OLLIVIER D,et al.Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra[J].J Agric Food Chem,2005,53(24):9361-9368.
[15]SIKORSKA E,GRECKI T,KHMELINSKII I V,et al.Classification of edible oils using synchronous scanning fluorescence spectroscopy[J].Food Chem,2005,89(2):217-225.
[16]TAN J,LI R,JIANG Z T,et al.Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil[J].Food Chem,2016,217:274-280.
[17]TROFIMOV B A,VASIL'TSOV A M,YU S E,et al.Synthesis,structure,and spectral properties of bis(pyrrol-2-yl)pyridines[J].Eur J Organ Chem,2005(20):4338-4345.