摘要
牛乳作为一种营养全面的理想食物,已成为人们日常生活中不可或缺的一部分,与此同时人们也越来越关注乳制品的品质,因此快速、灵敏的检测方法的开发和使用显得尤为重要。基于三维荧光指纹技术,建立了一种牛乳品质检测与评价的新方法,该方法可以通过三维荧光特征图谱,得到相对应的牛乳成分信息。和常规的荧光方法相比,三维荧光法可以提供更丰富,更全面的物质信息。首先根据牛乳在不同实验条件影响下荧光强度的变化及图谱的改变,确定了最佳的预处理条件,接着分别对牛乳抗生素残留以及受热程度的判别进行了研究。对于兽药残留分析,可以检测出牛乳中含量在0.5mg·L^(-1)以上的新霉素;对于牛乳受热程度判分析,利用三维荧光技术结合平行因子法(PARAFAC)对生鲜乳、巴氏杀菌乳及UHT灭菌乳的定性判别,当组分数为3时,中心连续系数可达97.63%。因此,三维荧光指纹技术具有快速准确的检测牛乳品质的潜力。
The evaluation of milk quality is very important,which has already become a research hotspot.The non-destructive,rapid and sensitive analytical technique isurgently needed for ensuring the quality of milk.In this research,we established a new analytical technique based on three-dimensional(3-D)fluorescence spectrum,which can reflect the components information of milk with their unique fluorescence fingerprint.Compared with conventional fluorescence spectrum,the 3-D fluorescence spectrum provides more detailed and comprehensive information.By utilizing this technique,the pretreatment factors of milk are optimized by analyzing the changes of fluorescent components.Furthermore,the method can detectout 0.5 mg·L-1 antibiotic residual in milk.The 3-D fluorescence technique combined with Parallel Factor Analysis(PARAFAC)was used to evaluate the heat treatment of milk.A good consistency of 97.63%was calculated,which indicated that the developed 3-D fluorescence fingerprint technique was credible andcould be utilized as a powerful tool to examine the quality of milk.
作者
刘欢
刘文
韩东海
王世平
LIU Huan;LIU Wen;HAN Dong-hai;WANG Shi-ping(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《光谱学与光谱分析》
SCIE
EI
CAS
CSCD
北大核心
2018年第5期1633-1639,共7页
Spectroscopy and Spectral Analysis
基金
the National Key Foundation for Exploring Scientific Instrument of China(2012YQ140005)
关键词
三维荧光
牛乳品质评价
预处理条件
抗生素
热处理
Three-dimensional fluorescence
Milk quality evaluation
Pretreat factors
Antibiotics
Heat-treated
