冷鲜猪肉的三维荧光光谱特征研究  

Characterization of Chilled Pork with Three-Dimensional Fluorescence Spectroscopy

作　　者：任梦佳 丁城桥 Naoshi Kondo 吴华林[1,2] 崔笛 REN Meng-jia;DING Cheng-qiao;Naoshi Kondo;WU Hua-lin;CUI Di(College of Biosystems Engineering and Food Science,Zhejiang University ,Hangzhou 310058,China;Key Laboratory of on Site Processing Equipment for Agricultural Products,Ministry of Agriculture,Hangzhou 310058,China;Graduate School of Agriculture,Kyoto University,Kyoto 6068502,Japan)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]农业部农产品产地处理装备重点实验室,浙江杭州310058 [3]Graduate School of Agriculture,Kyoto University,Kyoto 6068502,Japan

出　　处：《光谱学与光谱分析》2018年第11期3434-3438,共5页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金委员会面上项目(31571764);浙江省自然科学基金一般项目(LY16C130002)资助

摘　　要：利用三维荧光光谱技术,研究了冷鲜猪肉三维荧光光谱特征,主要探讨了不同温度存储条件下冷鲜猪肉荧光峰的位置和荧光峰所处区域内荧光强度平均值随存储时间变化的规律,并初步判断了荧光物质的种类,为实现基于三维荧光光谱技术快速、无损检测冷鲜猪肉新鲜度奠定了理论基础。实验结果表明,不同温度存储条件下样本的三维荧光光谱图中均含有2个明显的荧光峰(Peak A和Peak B),它们所在位置的激发波长(λ_(ex))/发射波长(λ_(em))范围分别为:λ_(ex)/λ_(em)约为250～310nm/300～400nm和约为300～450nm/400～550nm。其中,Peak A为类蛋白荧光,Peak B为脂质氧化产物荧光。此外,实验还发现,两个荧光峰在各自所处区域内荧光强度的平均值随存储时间变化的趋势不受存储温度影响,均是Peak A在λ_(ex)/λ_(em)=250～310nm/300～400nm区域内荧光强度的平均值(IA)逐渐下降,Peak B在λ_(ex)/λ_(em)=300～450nm/400～550nm区域内荧光强度的平均值(IB)逐渐上升。但I_A和I_B的变化速率受存储温度影响,冷藏条件下比室温条件下变化慢。Abstract Three-dimensional fluorescence spectroscopy was employed to investigate the fluorescence characteristic of chilled pork stored at different temperatures in this research.The locations of fluorescence peaks were identified and the changes in the average intensity values of two fluorescence peaks in their respective regions during storage were traced.Initially the fluorescent substances were determined as a basis for realizing rapid non-destructive detection of chilled pork freshness with three-dimensional fluorescence spectroscopy.The results showed that three-dimensional fluorescence spectra of chilled pork samples showedfluorescence peaks of two types(Peak A and Peak B)regardless of the storage temperature.The excitation wavelength(λex)/emission wavelength(λem)of Peak A was 250~310 nm/300~400 nm,whereas of Peak B was 300~4 50 nm/400~550 nm.Peak A and Peak B represented protein-like fluorescence an d lipid oxidation products fluorescence,respectively.Moreover,the location of the maximum of Peak A was atλex/λem=290 nm/335 nm dur ing storage,while that of Peak B shifted fromλex/λem=32 0 nm/470 nm toλex/λem=390 nm/470 nm.The results also in dicated that the average intensity values of two fluorescence peaks in their res pective regions had the same trend regardless of the storage temperature:the a verage intensity values of Peak A in the region ofλex/λem=250~310 nm/300~400 nm(I A)was gradually declined,while th at of Peak B in the region ofλex/λem=300~450 nm/400~55 0 nm(I B)was gradually increased as time went by.However,the st orage temperature determined the change rate of I A and I B:the samples stored at 20℃had higher the rate of change than th ose stored at 4℃.

关 键 词：三维荧光光谱 冷鲜猪肉 荧光特性 

分 类 号：O657.3[理学—分析化学]