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Detection of Multiple-Heated Edible Oil Based on Fluorescence Spectroscopy and Lifetime Method

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Journal of Applied Spectroscopy Aims and scope

This study analyzed the fluorescence intensity, integrated intensity of the spectral area, and fluorescence peak of vegetable oil samples subjected to different heating conditions. The photon lifetime of the vegetable oil was then calculated using the fluorescence lifetime method, which can determine whether the sample has been repeatedly heated at high temperatures. Combining these two methods improves the accuracy of detection and can help solve the problem of false and missed detection, providing a strong basis for the detection of high-temperature heated vegetable oil.

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Authors and Affiliations

  1. Shanghai Institute for Interventional medical devices, Key Laboratory of Medical Optical Technology and Instrumentation of Ministry of Education, University of Shanghai for Science and Technology, Shanghai, China

    M. Chen, W. Ma, L. Shi, Y. Lai, M. Wang & X. Wang

Authors
  1. M. Chen
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  2. W. Ma
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  3. L. Shi
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  4. Y. Lai
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  5. M. Wang
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  6. X. Wang
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Corresponding author

Correspondence to M. Chen.

Additional information

Abstract of article is published in Zhurnal Prikladnoi Spektroskopii, Vol. 89, No. 1, p. 130, January–February, 2022.

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Chen, M., Ma, W., Shi, L. et al. Detection of Multiple-Heated Edible Oil Based on Fluorescence Spectroscopy and Lifetime Method. J Appl Spectrosc 89, 126–133 (2022). https://doi.org/10.1007/s10812-022-01335-3

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  • DOI: https://doi.org/10.1007/s10812-022-01335-3

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