Rapid Assessment of Total Polar Material in Used Frying Oils Using Manganese Tetraphenylporphyrin Fluorescent Sensor with Enhanced Sensitivity
Rapid Assessment of Total Polar Material in Used Frying Oils Using Manganese Tetraphenylporphyrin Fluorescent Sensor with Enhanced Sensitivity
复制标题
使用具有增强灵敏度的四苯基卟啉锰荧光传感器快速评估煎炸油中的总极性物质
DOI：
10.1007/s12161-020-01826-z
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发表时间：
2020-07
影响因子：
2.9
通讯作者：
Yanhui Sun
中科院分区：
文献类型：
--
作者：
Haiyang Gu;Xingyi Huang;Quansheng Chen;Yanhui Sun
建立了一种基于探针的三维荧光光谱技术，用于煎炸油品质的快速评价。选择四苯基卟啉锰（MnTPP）是由于其响应于溶解的有机物的灵敏度和选择性，这通常是在油炸过程中产生的油分析物。然后进行平行因子分析（PARAFAC）以分解三维荧光数据用于模型构建。使用支持向量回归（SVR）的数字数据表示的MnTPP基荧光探针的变化之前和之后暴露于溶解的有机物进行了分析。然后使用SVR构建荧光数据与总极性物质（TPM）之间的回归模型。在训练集（R2= 0.9719）和测试集（R2= 0.9699）中获得决定系数（R2）以评估TPM的最佳模型的稳健性。该研究表明，基于探针的三维荧光光谱是有用的评价煎炸油的质量，也许可以用于其他高含油量的食品。
Probe-based three-dimensional fluorescence spectroscopy was developed for the rapid assessment of frying oil quality. Tetraphenylporphyrin manganese (MnTPP) was selected due to its sensitivity and selectivity in response to dissolved organic matter, which is typically produced during the frying process of oil analyte. Parallel factor analysis (PARAFAC) was then performed to decompose three-dimensional fluorescence data for model construction. The digital data representing the change of the MnTPP-base fluorescent probe before and after exposure to dissolved organic matter were analyzed using support vector regression (SVR). SVR was then used for the construction of the regression model between the fluorescence data and the total polar material (TPM). The coefficients of determination (R2) in the training set (R2= 0.9719) and the test set (R2= 0.9699) were achieved to evaluate the robustness of the best models for TPM. This study demonstrated that the probe-based three-dimensional fluorescence spectroscopy is useful for assessing the quality of frying oil and perhaps could be used for other food products with high oil contents.
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同步正面荧光光谱法鉴别食用植物油与精炼废煎炸油的掺假
影响因子：
8.8
作者：
Tan, Jin;Li, Rong;Wang, Hao
通讯作者：
Wang, Hao
影响因子：
2.3
作者：
Andreu-Sevilla, A. J.;Hartmann, A.;Carbonell-Barrachina, A. A.
通讯作者：
Carbonell-Barrachina, A. A.
影响因子：
8.8
作者：
Song, Juhee;Kim, Mi-Ja;Lee, JaeHwan
通讯作者：
Lee, JaeHwan
DOI：
10.1007/s11746-999-0209-x
发表时间：
1999-09
期刊：
Journal of the American Oil Chemists’ Society
影响因子：
--
作者：
Xin-Qing Xu;V. Tran;M. Palmer;K. White;P. Salisbury
通讯作者：
Xin-Qing Xu;V. Tran;M. Palmer;K. White;P. Salisbury
DOI：
10.1016/j.chemolab.2006.06.011
发表时间：
2007-02
影响因子：
3.9
作者：
D. Rutledge;D. Bouveresse
通讯作者：
D. Rutledge;D. Bouveresse