提出了一种基于受激布里渊散射(SBS)及吸收光谱的橄榄油等级鉴别方法。采用紫外-可见吸收光谱法对不同等级的橄榄油进行检测, 依据所获得光谱吸收峰的数量及位置可以实现各等级橄榄油的初步鉴别与分析。在吸收光谱实验的基础上, 采用SBS光谱法, 通过测量不同温度下各等级橄榄油的SBS光谱, 分析SBS频移随温度的变化。实验结果表明：不同等级橄榄油的布里渊光谱随温度的变化特性一致, 即布里渊频移随温度升高而减小, 但不同等级橄榄油具有其独特的频移特征曲线。通过两种光谱法的结合, 可以有效、快速地鉴别橄榄油等级。

In this paper, a new method based on stimulated Brillouin scattering (SBS) combined with UV-visible absorption spectra for authenticating the quality class of olive oils is investigated. UV-visible absorption spectra of different classes of olive oils are measured. According to the number and location of measured absorption peaks, the quality class of different olive oils can be preliminary authenticated. On the basis of measured absorption spectra, the SBS spectra of olive oils at the different temperature conditions are collected, and then the variation of SBS frequency shifts with temperature is analyzed. The experimental results indicate that different classes of olive oils present the same variation tendency in SBS spectra: frequency shift decreases with the increase of temperature, but each class of olive oil has its own unique curve. By employing the method of SBS combined with UV-visible absorption spectrum, the quality class of olive oils can be authenticated efficiently and quickly.