Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR
Copyright © 2020 Elsevier Ltd. All rights reserved..
The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-based fluorescence spectroscopy and low-field NMR were employed to determine the fluorescence changes of antioxidants, triglycerides and fatty acids in frying oil samples. Compared to the models constructed using non-fusion data, the fusion-data models achieved a better regression prediction performance and correlation coefficients with values of 0.9837 and 0.9823 for the training and test sets, respectively. This study suggested that the multiple data fusion method was capable to construct better regression models to rapidly evaluate the quality of frying oil and other food with high oil contents.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:342 |
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| Enthalten in: |
Food chemistry - 342(2021) vom: 16. Apr., Seite 128242 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Gu, Haiyang [VerfasserIn] |
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| Links: |
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| Themen: |
Fatty Acids |
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| Anmerkungen: |
Date Completed 11.02.2021 Date Revised 11.02.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2020.128242 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2020 Elsevier Ltd. All rights reserved. | ||
| 520 | |a The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-based fluorescence spectroscopy and low-field NMR were employed to determine the fluorescence changes of antioxidants, triglycerides and fatty acids in frying oil samples. Compared to the models constructed using non-fusion data, the fusion-data models achieved a better regression prediction performance and correlation coefficients with values of 0.9837 and 0.9823 for the training and test sets, respectively. This study suggested that the multiple data fusion method was capable to construct better regression models to rapidly evaluate the quality of frying oil and other food with high oil contents | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Multiple level data fusion | |
| 650 | 4 | |a Oil quality | |
| 650 | 4 | |a Probe-based fluorescence spectrum | |
| 650 | 4 | |a Support vector regression | |
| 650 | 7 | |a Fatty Acids |2 NLM | |
| 650 | 7 | |a Plant Oils |2 NLM | |
| 650 | 7 | |a Triglycerides |2 NLM | |
| 700 | 1 | |a Huang, Xingyi |e verfasserin |4 aut | |
| 700 | 1 | |a Sun, Yanhui |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Quansheng |e verfasserin |4 aut | |
| 700 | 1 | |a Wei, ZhaoJun |e verfasserin |4 aut | |
| 700 | 1 | |a Lv, Riqin |e verfasserin |4 aut | |
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