荧光计
橄榄油
荧光
降级(电信)
化学
材料科学
色谱法
分析化学(期刊)
环境科学
食品科学
计算机科学
光学
电信
物理
作者
Md Arafat Hossain,John Canning,Zhikang Yu
出处
期刊:IEEE Sensors Journal
[Institute of Electrical and Electronics Engineers]
日期:2020-04-15
卷期号:20 (8): 4156-4163
被引量:18
标识
DOI:10.1109/jsen.2019.2961419
摘要
The application of self-contained field-portable, internet connected spectroscopic diagnostics in food analysis using a fibre endoscopic smart fluorimeter is reported.A UV-induced fluorescence measure of the quality of olives oils, distinguishing between extra virgin and others, is identified and demonstrated with a smartphone platform.When excited at ~ 370 nm, the extra virgin olive oil fluoresces red at ~ 670 nm.Notably, other oils do not fluoresce red but rather blue, consistent with degradation of the chlorophyll in the oil.Artificial refinement employed in some of the commercial products removes the red emission providing a simple method for distinguishing extra virgin olive oil from all other oils.A smartphone endoscopic fluorimeter is designed and constructed that measures the emission band Δλ ~ (400 -700) nm with ~ 370 nm excitation.The instrument is used to characterise the fluorescence of the oils.Photo-degradation over time for extra virgin olive oil under room lights is observed, demonstrating the origin for the decomposition of extra virgin olive oil in transparent bottles.Extra virgin olive oils are also susceptible to thermally degrade more than refined oils.
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