Polarization perturbation 2D correlation fluorescence spectroscopy of edible oils: a pilot study

摘要

The investigation of the authenticity and classification of edible oils is particularly important. In this paper, polarization perturbation two-dimensional (2D) correlation fluorescence spectroscopy is explored as a quick and non-destructive discrimination method for characterizing and differentiating edible oils. Compared with fluorescence emission spectroscopy, 2D correlation fluorescence spectroscopy can enhance the spectroscopy resolution and provide more useful information of samples. The oils of rapeseed, soybean, peanut, sunflower, camellia and sesame are chosen as the experimental objects in this study. Fluorescence spectroscopy is obtained at 405 nm (excitation) and 400–800 nm (emission). By comparing the sign of peaks in synchronous and asynchronous maps, information on the response order of the peaks is achieved under polarization perturbation. Experimental results indicate that six samples can be identified more clearly by using this method. Polarization perturbation 2D correlation fluorescence spectroscopy is highly useful in the classification of edible oils.