摘要
以11种不同品牌和不同年份的山西老陈醋为试验样品,在激发波长为250 nm^500 nm,能量差△ν=1 300 cm-1~1 700 cm-1(每间隔100 cm-1扫描一次)范围内对其进行恒能量同步荧光扫描。结果表明,紫林老陈醋在λex=340 nm处存在荧光吸收,不同年份之间相对荧光强度有所差异;其余老陈醋均在λex=350 nm处有荧光吸收,荧光强度也各不相同。对所得数据进行主成分分析,发现△ν=1 500 cm-1时PC1和PC2的累计贡献率可达100%,各种老陈醋的分离效果最好。故选用恒能量同步荧光光谱法和主成分分析法二者有机结合来达到对不同年份和不同品牌山西老陈醋区分的目的是可行的。
11 kinds of different brands and different years of Shanxi vinegar regarded as experimental samples, constant energy synchronous fluorescence scanned at an excitation wavelength 250 nm ~500 nm and energy difference △v^-=1300cm^-1-1700cm^-1 （each 100 cm^-1 scan once time）. The results showed that Zilin vinegar exist a fluorescence absorption at λcx = 340 nm, relative fluorescence intensity vary by different years vinegar; others have a fluorescent absorption at λcx = 350 nm, fluorescence intensity of different vinegar is unequal. Principal component analysis of obtained data found that cumulative contribution rate of PC1 and PC2 up to 100% at △v^-=1500 cm^-1, the separation of various vinegar is best. To achieve the purpose of distinction for the different brands and different years of Shanxi mature vinegar by constant energy synchronous fluorescence spectrometry combined with principal component analysis is feasible.
出处
《食品工程》
2014年第1期55-58,共4页
Food Engineering
基金
国家自然科学基金资助项目(31171748)
山西省科技攻关计划资助项目(2006031085-01)
关键词
老陈醋
恒能量同步荧光光谱法
主成分分析法
mature vinegar
constant energy
synchronous fluorescence
principal component analysis
