Direct Discrimination of Edible Oil Type, Oxidation, and Adulteration by Liquid Interfacial Surface-Enhanced Raman Spectroscopy-Reference-Cited by-同舟云学术

Direct Discrimination of Edible Oil Type, Oxidation, and Adulteration by Liquid Interfacial Surface-Enhanced Raman Spectroscopy

Published:2019-06-19 Issue:7 Volume:4 Page:1798-1805
ISSN:2379-3694
Container-title:ACS Sensors
language:en
Short-container-title:ACS Sens.

Author:

Du Shanshan¹,Su Mengke¹,Jiang Yifan¹,Yu Fanfan¹,Xu Yue¹,Lou Xuefen¹,Yu Ting¹,Liu Honglin¹²^ORCID

Affiliation:

1. School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui 230009, China

2. State Key Laboratory of High Performance Ceramics and Superfine Microstructure, Shanghai, 200050, China

Funder

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Key Research and Development Project of Anhui Province

Opening Project of State Key Laboratory of High Performance Ceramics and Superfine Microstructure

Publisher

American Chemical Society (ACS)

Subject

Fluid Flow and Transfer Processes,Process Chemistry and Technology,Instrumentation,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/acssensors.9b00354

Reference49 articles.

1. Classification and Adulteration Detection of Vegetable Oils Based on Fatty Acid Profiles

2. Chromatographic analysis of minor constituents in vegetable oils

3. Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis

4. Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet–visible detection to predict the botanical origin of vegetable oils

5. Optimization of ultrasound-assisted extraction parameters of chlorophyll from Chlorella vulgaris residue after lipid separation using response surface methodology

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