摘要
对鲜榨橙汁与市售某品牌橙汁进行同步荧光扫描得到其三维荧光光谱,并从光谱中提取出3组特征峰。然后结合其中荧光物质的特性,得知这3组特征峰对应物质分别为VB2、VB6和黄酮类物质。同时,采用主成分分析法结合于激发波长240～640 nm、发射波长与激发波长差为30 nm条件下扫描而得的同步荧光光谱数据对所有橙汁样品进行聚类并识别,效果良好。结果表明：将荧光光谱技术与光谱模式识别方法相结合,可为橙汁品质鉴别提供有力技术支持。
Synchronous fluorescence scanning was conducted on freshly prepared orange juice and commercial orange juice to obtain the three-dimensional fluorescence spectra. Three groups of characteristic peaks were obtained and based on their fluorescence characteristics, these peaks were identified as VB2, VB6 and flavonoids, respectively. At the same time, the synchronous fluorescence spectral data of all the orange juice samples obtained by scanning at excitation wavelengths of 240–640 nm with a wavelength difference of 30 nm compared to the emission wavelength were analyzed using principal component analysis（PCA）. Quite good results were obtained showing that the combination of fluorescence spectroscopy and spectral pattern recognition method can provide the powerful technical support for the identification of orange juice quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第18期162-166,共5页
Food Science
关键词
橙汁
同步荧光法
主成分分析
orange juice
synchronous fluorescence spectrometry
principal component analysis（PCA）
