Differentiating Olive Oils Using UV-VIS Spectrophotometer and Spectrofluorophotometer

Differentiating Olive Oils Using UV-VIS Spectrophotometer and Spectrofluorophoto

Here we introduce the differentiating olive oils using UV-VIS spectrophotometer and spectrofluorophotometer. Shimadzu UV-2700 UV-VIS spectrophotometer was used to measure absorption spectra. Results showed the extra virgin olive oils have a higher absorbance than the pure olive oils. Next, the three-dimensional emission spectra of olive oils were measured using Shimadzu RF-6000 spectrofluorophotometer. Differences in emission light intensity and peak width were confirmed in the three-dimensional emission spectra results. Multivariate analysis was then performed based on each spectrum. This allowed successful differentiation between the extra virgin olive oils and pure olive oils, while results obtained from the RF-6000 allowed identification of extra virgin olive oils particularly similar to pure olive oils.

Content Type: Application

Document Number: LAAN-A-UV-E054

Product Type: Molecular Spectroscopy, UV-Vis-NIR Spectroscopy

keywords: Three-dimensional emission spectra, Olive oil, Pure olive oil, Extra virgin olive oil, Multivariate analysis, Type discrimination, Cluster analysis, Score plot , Loading plot, Food, Beverages, Petrochemical, Chemical, UV-2700, RF-6000

Language: English

File name: jpa116032.pdf

File size: 1,553kb

https://solutions.shimadzu.co.jp/an/s/en/uv/jpa116032.pdf

For Research Use Only. Not for use in diagnostic procedures.

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