Abstract
A preliminary study of used frying oil demonstrates that a fluorescence detection method based on fluorescent sensor has been developed for oil quality determination. Copper tetraphenylporphyrin was selected according to its special spectrum differentiating from the endogenous fluorophores in oil and its sensitivity to total polar compounds typically producing during the oxidation process. The fluorescence landscapes of oil samples were analyzed by parallel factor analysis to decompose high-dimensional variables and extract feature data. Then, support vector regression (PLSR) and partial least squares regression (SVR) were used to construct regression model based on the extracted fluorescence data and chemical reference measurements. In contrast to the PLSR model, the SVR model obtained the better regression results as follow: R = 0.9645 and 0.9118 in the training set and test set, respectively. The overall results demonstrate that a fluorescence detection system based on fluorescent sensor is useful for the quality evaluation of frying oil.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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This study was sponsored by National Natural Science Foundation of China (Project number 31701685), Educational Commission of Anhui Province (Project number KJ2020A0713).
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Haiyang Gu declares that he has no conflict of interest; **ngyi Huang declares that she has no conflict of interest; Quansheng Chen declares that he has no conflict of interest; Yanhui Sun declares that he has no conflict of interest; Riqin Lv declares that he has no conflict of interest.
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Gu, H., Huang, X., Sun, Y. et al. Qualitative and Quantitative Analysis of Oxidative Degradation Products in Frying Oil by Three-Dimensional Fluorescence Spectroscopy with Metalloporphyrin-Based Sensor. Food Anal. Methods 15, 1143–1153 (2022). https://doi.org/10.1007/s12161-021-02182-2
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DOI: https://doi.org/10.1007/s12161-021-02182-2