Developing a rapid and non-invasive detection tool for frying oil adulteration in pure vegetable oils holds the considerable significance. In this study, a self-developed optical system which combined double integrating spheres (DIS) and laser induced fluorescence (LIF) techniques was applied to obtain the optical properties of adulterated oils, which involved four categories: peanut, corn, rapeseed, and soybean oils, with each category from two distinct brands. The captured multi-optical properties included absorption coefficient (μ