The application of self-contained field-portable, internet connected spectroscopic diagnostics in food analysis using a fibre endoscopic smart fluorimeter is reported. A UV-induced fluorescence is used to measure the quality of olive oils, distinguishing between extra virgin and others within a smartphone platform. When excited at $\lambda \sim ~370$ nm, the extra virgin olive oil fluoresces red at $\lambda \sim ~670$ nm. Notably, other oils do not fluoresce red but rather blue, consistent with degradation of the chlorophyll in the oil. Artificial refinement employed in some of the commercial products removes the red emission providing a simple method for distinguishing extra virgin olive oil from all other oils. A smartphone endoscopic fluorimeter is designed and constructed that measures the emission band $\Delta \lambda \sim $ (400– 700) nm with $\lambda \sim ~370$ nm excitation. The instrument is used to characterise the fluorescence of the oils. Photo-degradation over time for extra virgin olive oil under room lights is observed, demonstrating the origin for the decomposition of extra virgin olive oil in transparent bottles. Extra virgin olive oils are also susceptible to thermal degradation more than refined oils.

中文翻译：

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使用内窥镜智能移动荧光分光光度计基于荧光测定橄榄油质量

报告了使用光纤内窥镜智能荧光计的独立现场便携式、互联网连接光谱诊断在食品分析中的应用。紫外线诱导的荧光用于测量橄榄油的质量，在智能手机平台内区分特级初榨橄榄油和其他橄榄油。当兴奋于 $\lambda \sim ~370$ nm，特级初榨橄榄油发出红色荧光 $\lambda \sim ~670$ 纳米。值得注意的是，其他油不会发出红色荧光，而是发出蓝色荧光，这与油中叶绿素的降解一致。一些商业产品中采用的人工精制去除了红色发射，提供了一种区分特级初榨橄榄油与所有其他油的简单方法。设计并构建了一种测量发射带的智能手机内窥镜荧光计 $\Delta \lambda \sim $ (400–700) nm 与 $\lambda \sim ~370$ 纳米激发。该仪器用于表征油的荧光。观察到特级初榨橄榄油在室内灯光下随时间的光降解，证明了特级初榨橄榄油在透明瓶中分解的起源。特级初榨橄榄油也比精炼油更容易受热降解。