Discriminación de aceites de oliva comestibles mediante espectroscopía de fluorescencia sincrónica y análisis multivariante
DOI:
https://doi.org/10.3989/gya.012613Palabras clave:
Aceite de oliva refinado, Aceite de oliva virgen extra, Aceite de orujo, Espectroscopía de fluorescencia sincrónica, Proyecciones algorítmicas sucesivasResumen
Se ha investigado el potencial de la espectroscopía de fluorescencia para la clasificación de los aceite de oliva. Para ello, se recogieron espectros de fluorescencia sincrónica en el rango de 240-700 nm con intervalos de longitud de onda de 10, 30, 60 y 80 nm. Las proyecciones algorítmicas sucesivas (SPA) se aplicaron para la determinación de las longitudes de onda representativas mientras que el método de análisis discriminante lineal (LDA) se empleó para clasificar los aceites de oliva. Se obtuvo un error de clasificación del método bajo (0,9-6,4%) para las medidas recogidas en todos los intervalos de onda. La mejor precisión de clasificación se obtuvo para intensidades de fluorescencia sincrónica adquiridos a 10 longitudes de onda seleccionadas con intervalos de longitud de onda de 10 nm.
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