Jakubíková M, Sádecká J, Kleinová A
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
Food Chem. 2018 Jan 15;239:889-897. doi: 10.1016/j.foodchem.2017.07.008. Epub 2017 Jul 3.
This paper investigates the use of synchronous fluorescence, UV-Vis and near infrared (NIR) spectroscopy coupled with chemometric methods to discriminate samples of high-quality plum brandies (Slivovica) of different varietal origins (Prunus domestica L.). Synchronous fluorescence spectra (SFS) for wavelength differences in the range of 70-100nm, NIR spectra in the wavenumber range of 4000-7500cm and UV-Vis spectra in the wavelength interval of 220-320nm were compared. The best discrimination models were created by linear discriminant analysis based on principal component analysis applied to SFS recorded with wavelength difference either 80nm or 100nm, allowing the classification of plum brandy according to harvest time as early (summer) and late (autumn) plum varieties; the total correct classifications were 96% and 100% for the calibration and prediction steps, respectively.
本文研究了同步荧光、紫外可见和近红外（NIR）光谱结合化学计量学方法，用于鉴别不同品种来源（欧洲李）的高品质李子白兰地（斯洛维察）样品。比较了波长差在70-100nm范围内的同步荧光光谱（SFS）、波数范围在4000-7500cm的近红外光谱以及波长区间在220-320nm的紫外可见光谱。基于主成分分析的线性判别分析，利用波长差为80nm或100nm记录的SFS创建了最佳鉴别模型，可根据收获时间将李子白兰地分类为早熟（夏季）和晚熟（秋季）李子品种；在校准和预测步骤中，总正确分类率分别为96%和100%。
