A feasibility study for rapid evaluation of emulsion oxidation using synchronous fluorescence spectroscopy coupled with chemometrics.

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作者： Haiyang,Gu ^[1] ; Xingyi,Huang ^[2] ; Quansheng,Chen ^[3] ; Yanhui,Sun ^[4] ; Riqin,Lv ^[4]

作者单位： School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China. Electronic address: guhaiyang51@163.com. ^[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. ^[2] School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. ^[3] School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China. ^[4]

关键词 Emulsion Lipid oxidation Parallel factor analysis Partial least squares regression Synchronous fluorescence spectroscopy

主题词校准(Calibration);乳状剂(Emulsions);可行性研究(Feasibility Studies);最小二乘法分析(Least-Squares Analysis);光谱法, 荧光(Spectrometry, Fluorescence);谱学, 近红外线(Spectroscopy, Near-Infrared)

DOI 10.1016/j.saa.2021.120337

PMID 34530201

发布时间 2021-11-12

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