Martin Coralie, Bruneel Jean-Luc, Guyon François, Médina Bernard, Jourdes Michael, Teissedre Pierre-Louis, Guillaume François
Université de Bordeaux, CNRS, ISM UMR 5255, 351 cours de la Libération, F-33405 Talence Cedex, France; Advanced Track and Trace, ATT 99 avenue de la châtaigneraie, F-92500 Rueil Malmaison, France.
Université de Bordeaux, CNRS, ISM UMR 5255, 351 cours de la Libération, F-33405 Talence Cedex, France.
Food Chem. 2015 Aug 15;181:235-40. doi: 10.1016/j.foodchem.2015.02.076. Epub 2015 Feb 20.
The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm(-1). This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines.
利用拉曼散射分析白葡萄酒的可行性已通过使用近紫外（325 nm）、可见光（532 nm）和近红外（785 nm）三种不同波长的入射激光辐射进行了研究。为了帮助解释拉曼光谱，还研究了两个葡萄酒样品在紫外-可见光范围内的吸收特性及其激光诱导荧光。由于与325 nm激光激发的电子共振导致拉曼散射光的强度大幅增强，羟基肉桂酸可以被选择性地检测和分析。果糖和葡萄糖也可以在约1000 cm(-1)以下轻松检测到。这项可行性研究证明了拉曼光谱技术在白葡萄酒分析中的潜力。
