Olive oil grade discriminating method based on stimulated Brillouin scattering and absorption spectra

An olive oil grade discriminating method based on stimulated Brillouin scattering and absorption spectra comprises the following steps: measuring the adsorption spectra of olive oils with different grades in a near ultraviolet-visible light band of 320-780 nm through a spectrophotometer, preliminarily analyzing the absorption spectra, and carrying out stimulated Brillouin scattering experiments at different temperatures to know the change of the scattering frequency shift of the olive oils with different grades with the temperature in order to discriminate the grade of olive oil. An apparatus for implementing the method comprises the spectrophotometer, a pulsed laser, a half wave plate, a quarter wave plates, a polaroid, a convex lens, quartz cuvettes, a reflector, a Fabry-Perot etalon, a telephoto lens, an ICCD, a computer and olive oil samples with different grades. The method is realized mainly through analyzing the number, the waveband, the intensity and the stimulated Brillouin scattering frequency shift