Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil
Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil
复制标题
DOI：
10.3390/app11188347
复制
发表时间：
2021-09
期刊：
影响因子：
--
通讯作者：
Mehrvash Varnasseri;H. Muhamadali;Yun Xu;Paul I. C. Richardson;N. Byrd;David I. Ellis;P. Matousek;R. Goodacre
中科院分区：
文献类型：
--
作者：
Mehrvash Varnasseri;H. Muhamadali;Yun Xu;Paul I. C. Richardson;N. Byrd;David I. Ellis;P. Matousek;R. Goodacre
橄榄油的真实性一直是一个重大的长期挑战。特级初榨橄榄油（EVOO）是这些产品中最受欢迎的，价格也很高，因此肆无忌惮的人经常通过掺杂低级油来改变其质量。大多数用于检测食品掺假的分析方法需要收集样品并将其运送到中心实验室进行分析。我们探索使用便携式传统拉曼和空间偏移拉曼光谱（SORS）技术作为非破坏性的方法来评估EVOO的掺假状态定量和SORS直接通过原始容器，这意味着分析后的瓶子是完整的，油仍然适合使用。生成了三个样本集，每个样本集具有不同的掺杂物和与EVOO不同的化学相似性水平。这些包括EVOO与向日葵籽油，橄榄油果渣或精制橄榄油的混合。用这些掺杂物将真实的EVOO样品从0%拉伸/稀释至100%，并使用两个手持式拉曼光谱仪（在785或1064 nm处激发）和手持式SORS（830 nm）进行测量。PCA得分图显示出明显的趋势，这可能与所有三种混合物的掺假程度有关。常规拉曼（在785或1064 nm处）和SORS（在830 nm处，具有单个空间偏移）导致测试集数据的预测误差范围为1.9-4.2%（对于向日葵油）、6.5-10.7%（对于橄榄果渣油）和8.0-12.8%（对于精炼橄榄油）;检测极限（LOD）通常为掺杂物的3-12%。使用SORS的容器分析产生了非常相似的结果：向日葵为1.4%，果渣为4.9%，精制橄榄油为10.1%，相似的LOD范围为2- 14%。可以得出结论，拉曼光谱，包括通过容器分析使用SORS，具有显着的潜力，作为一种快速，准确的分析方法，非破坏性检测掺假的特级初榨橄榄油。
The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower grade oil. Most analytical methods employed for the detection of food adulteration require sample collection and transportation to a central laboratory for analysis. We explore the use of portable conventional Raman and spatially-offset Raman spectroscopy (SORS) technologies as non-destructive approaches to assess the adulteration status of EVOO quantitatively and for SORS directly through the original container, which means that after analysis the bottle is intact and the oil would still be fit for use. Three sample sets were generated, each with a different adulterant and varying levels of chemical similarity to EVOO. These included EVOO mixed with sunflower oil, pomace olive oil, or refined olive oil. Authentic EVOO samples were stretched/diluted from 0% to 100% with these adulterants and measured using two handheld Raman spectrometers (excitation at 785 or 1064 nm) and handheld SORS (830 nm). The PCA scores plots displayed clear trends which could be related to the level of adulteration for all three mixtures. Conventional Raman (at 785 or 1064 nm) and SORS (at 830 nm with a single spatial offset) conducted in sample vial mode resulted in prediction errors for the test set data ranging from 1.9–4.2% for sunflower oil, 6.5–10.7% for pomace olive oil and 8.0–12.8% for refined olive oil; with the limit of detection (LOD) typically being 3–12% of the adulterant. Container analysis using SORS produced very similar results: 1.4% for sunflower, 4.9% for pomace, and 10.1% for refined olive oil, with similar LODs ranging from 2–14%. It can be concluded that Raman spectroscopy, including through-container analysis using SORS, has significant potential as a rapid and accurate analytical method for the non-destructive detection of adulteration of extra virgin olive oil.