文章基本信息

标题：Rapid Identification of Adulteration in Edible Vegetable Oils Based on Low-Field Nuclear Magnetic Resonance Relaxation Fingerprints
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作者：Zhi-Ming Huang ; Jia-Xiang Xin ; Shan-Shan Sun 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：12
DOI：10.3390/foods10123068
语种：English
出版社：MDPI Publishing
摘要：Most current approaches applied for the essential identification of adulteration in edible vegetable oils are of limited practical benefit because they require long analysis times, professional training, and costly instrumentation. The present work addresses this issue by developing a novel simple, accurate, and rapid identification approach based on the magnetic resonance relaxation fingerprints obtained from low-field nuclear magnetic resonance spectroscopy measurements of edible vegetable oils. The relaxation fingerprints obtained for six types of edible vegetable oil, including flaxseed oil, olive oil, soybean oil, corn oil, peanut oil, and sunflower oil, are demonstrated to have sufficiently unique characteristics to enable the identification of the individual types of oil in a sample. By using principal component analysis, three characteristic regions in the fingerprints were screened out to create a novel three-dimensional characteristic coordination system for oil discrimination and adulteration identification. Univariate analysis and partial least squares regression were used to successfully quantify the oil adulteration in adulterated binary oil samples, indicating the great potential of the present approach on both identification and quantification of edible oil adulteration.
关键词：adulteration; oil identification; edible vegetable oils; relaxation fingerprints; low-field nuclear magnetic resonance spectroscopy