Rapid Identification of Extra Virgin Olive Oil by Spectrometry

Abstract

In this paper, the spectral characteristics of extra virgin olive oil mixed with different proportions of olive oil (refined olive oil), rapeseed oil, corn oil and soybean oil were investigated. The adulterated samples and pure oil samples were rapidly detected by fluorescence spectroscopy and ultraviolet spectroscopy. The results showed that the spectral characteristics of extra virgin olive oil were quite different from other vegetable oils, and there was a good linear relationship between the adulteration volume and absorbance of adulterated extra virgin olive oil (R2>0.89), which realized the qualitative identification and quantitative detection of extra virgin olive oil. The quality control system of extra virgin olive oil and its adulteration detection and analysis technology was established. The minimum detection limit was 1% and the linear range was 5%~100% (v/v). Systematic cluster analysis accurately classified all extra virgin olive oils into one subclass, which also confirmed the stability and reliability of this method. This simple and fast detection technology is conducive to the research and development of real-time, online olive oil detection and analysis technology for extra virgin olive oil portable detection equipment, and provides a favorable technical guarantee for Chinese olive oil quality identification and industrial development.

Keywords

• extra virgin olive oil
• fluorescence
• absorption spectrum
• authentication