Full
Outline
Vegetable oils are the primary dietary sources of monounsaturated and polyunsaturated fatty acids in human diets, playing a crucial role in maintaining human health and nutritional balance. Owing to the substantial economic disparities among different types of vegetable oils, adulteration events frequently occur during production and distribution, posing serious threats to food safety and consumer rights. In recent years, spectroscopic analysis and intelligent sensing technologies have attracted increasing attention for the authenticity identification of vegetable oils due to the advantages of rapidity, non-destructiveness and high sensitivity. This review systematically summarized the research progress of near-infrared spectroscopy, Fourier-transform infrared spectroscopy, hyperspectral imaging, Raman spectroscopy and fluorescence spectroscopy in the detection of vegetable oil adulteration. Meanwhile, this paper comprehensively reviewed the development of intelligent sensing technologies, such as optical and electrochemical biosensors, electronic nose systems and smartphone-based detection devices, discussed the integration of these techniques with chemometrics for adulteration screening and prediction. This review aims to provide scientific references and data support for the development of rapid and intelligent detection strategies for the authenticity evaluation of vegetable oils based on spectroscopic and intelligent sensing technologies.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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