同步荧光光谱法鉴别山西老陈醋  

Discrimination of Shanxi Mature Vinegar by Synchronous Fluorescence Spectroscopy

作　　者：毛立新[1] 郭洁丽[1] 杨小兰[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2014年第4期77-81,共5页Food Science

基　　金：国家自然科学基金面上项目(31171748);山西省科技攻关计划项目(2006031085-01)

摘　　要：使用同步荧光光谱技术对不同品牌、不同年份山西老陈醋进行研究。结果表明:相同品牌、不同年份老陈醋的荧光吸收峰都在280 nm和360 nm波长附近出现,但荧光强度存在较大的差异,可据此对同一品牌老陈醋进行年份判定。不同品牌、相同年份老陈醋在荧光吸收峰位置和荧光强度上都存在较大的差异,故可根据荧光光谱图进行判别。对所得的同步荧光光谱数据进行主成分分析,从得分图可以直观地鉴定各种醋。本研究建立一种运用同步荧光光谱法快速鉴别老陈醋的方法,具有重要的实践意义和应用前景。Different brands of Shanxi mature vinegars with different maturation years were analyzed by synchronous fluorescence spectroscopy （SFS）. Samples with different maturation years from the same brands had fluorescence absorption peaks at both 280 and 360 nm, but a significant difference in fluorescence intensity was observed, by which the same brands could be distinguished among different maturation years. The fluorescence absorption peak position and fluorescence intensity differed significantly among different brands with the same maturation years, which could thus be distinguished from each other by their spectra. The score plots obtained from principal component analysis of the spectral data allowed visual identification of different vinegars. In conclusion, SFS is of great practical significance and has promising applications for rapid identification of Shanxi mature vinegars.

关 键 词：同步荧光光谱 老陈醋 主成分分析 

分 类 号：O657.3[理学—分析化学]