Metody fluorescencyjne w ocenie jakości żywności

• Autorzy: Ewa Sikorska

Warianty tytułu

Fluorescence Methods in Food Quality Assessment

• Języki publikacji: PL

Abstrakty

W artykule przedstawiono zagadnienia związane z autofluorescencją żywności oraz przykłady jej zastosowań do oceny jakości produktów spożywczych. Wiele produktów spożywczych charakteryzuje się naturalną fluorescencją, która jest wynikiem występowania w nich związków emitujących promieniowanie. Do fluoryzujących składników żywności należą między innymi: aminokwasy aromatyczne, niektóre witaminy, porfiryny, związki fenolowe. Autofluorescencją jest charakterystyczną cechą produktu, a zmiany zachodzące w produkcie uwidaczniają się w zmianach właściwości emisyjnych. Zastosowanie metod chemometrycznych do analizy widm fluorescencji umożliwia jej szerokie wykorzystanie w celach analitycznych. Na podstawie analizy widm fluorescencji jest możliwa klasyfikacja produktów spożywczych ze względu na różne kryteria, a opierając się na opracowanych modelach kalibracyjnych można wyznaczyć stężenia fluoryzujących składników i parametrów ilościowych charakteryzujących jakość. (abstrakt oryginalny)

EN

This paper discusses problems related to the measurements and analysis of the spectra of food products and presents a review of literature data on the analytical use of the natural fluorescence of food. The fluorescent analysis of food takes advantage of the presence of natural fluorescent components, including: aromatic amino acids, some vitamins, phenolic compounds, and pheophytins. Food products are complex systems and therefore total luminescence or synchronous scanning fluorescence techniques are used, improving the analytic potential of the fluorescence measurements. The spectra are analyzed using chemometric methods. Analytical applications of fluorescence include: classification and discrimination between different product categories and quantification of fluorescent components. (original abstract)

Słowa kluczowe

PL

Jakość; Żywność; Towaroznawstwo żywności; Produkty żywnościowe

EN

Quality; Food; Food commodities; Food products

• Czasopismo: Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu
• Rocznik: 2012
• Numer: nr 234
• Strony: 59--75

Twórcy

autor

Ewa Sikorska

• Uniwersytet Ekonomiczny w Poznaniu

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