谷物面粉的荧光
Fluorescence of cereal flours.
作者信息
Zandomeneghi M
机构信息
Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Risorgimento 35, I-56126 Pisa, Italy.
出版信息
J Agric Food Chem. 1999 Mar;47(3):878-82. doi: 10.1021/jf981047v.
Front-surface fluorescence spectra of cereal flours are easily measured with a commercial spectrofluorometer and a simple cell. The emission spectra are intense in the range 290-600 nm in which three emission bands are active. The most intense is due to the aromatic amino acid residues present in the proteins of flours. At least two other fluorophores are active in the above spectral range and compete for light with the chromophores present in the flours. Four absorption bands are revealed in the same spectral region by reflectance spectra, the most intense being due to the amino acidic fluorophores. Thus, the measured emission is the result of absorption, scattering, emission, and reabsorption processes. Information on the microenvironment of some fluorophores can be obtained. The possibility to recognize different species of cereals, even of different cultivars, is shown.
使用商用荧光分光光度计和一个简单的样品池就可以轻松测量谷物粉的表面荧光光谱。发射光谱在290 - 600 nm范围内很强，其中有三个发射带是活跃的。最强的发射带归因于面粉蛋白质中存在的芳香族氨基酸残基。至少还有另外两种荧光团在上述光谱范围内活跃，并与面粉中存在的发色团竞争光。通过反射光谱在同一光谱区域揭示了四个吸收带，最强的吸收带归因于氨基酸荧光团。因此，测得的发射是吸收、散射、发射和再吸收过程的结果。可以获得一些荧光团微环境的信息。展示了识别不同种类谷物甚至不同品种谷物的可能性。
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