Sabir Kokab, Ahmad Naveed, Ali Hina
Pakistan Institute of Engineering and Applied Sciences, National Institute of Lasers and Optronics College, Nilore, Islamabad, 45650, Pakistan.
Department of Physics, Mirpur University of Science and Technology (MUST) Mirpur, Azad Kashmir, Pakistan.
J Fluoresc. 2025 Apr 7. doi: 10.1007/s10895-025-04289-9.
This study employs synchronous fluorescence spectroscopy to analyze the biochemical composition and quality of one of the most commercialized tropical fruit juice of mango. Commercially available juices in comparison with pure mango pulp from Anwar Ratol and white Chaunsa cultivars showed distinct bands oweing to the emission from tryptophan, phenolic compounds, riboflavin and chlorophyll, emphasizing the nutritional and phytochemical richness of mango pulp. Dilutions of pure mango pulp significantly decreased overall band intensities, indicating reduced nutritional content that can be marked in water adulterated samples. Similarly color adulteration resulted not only notable decrease in band intensity but deformed peaks in the range of 410-530 nm, Thermally treated mango pulp maintained molecular structure and fluorescence intensity till 80 C, while higher temperatures may led to the breakdown of phenolic compounds and enhanced fluorescence emission. These findings highlight the effectiveness of synchronous fluorescence spectroscopy in assessing juice quality, optimizing processing conditions and ensuring product authenticity and consumer safety.
本研究采用同步荧光光谱法分析了商业化程度最高的热带果汁之一——芒果汁的生化成分和品质。将市售果汁与来自安瓦尔·拉托尔和白乔恩萨品种的纯芒果果肉进行比较，结果显示，由于色氨酸、酚类化合物、核黄素和叶绿素的发射，出现了明显的谱带，这突出了芒果果肉丰富的营养和植物化学成分。纯芒果果肉的稀释显著降低了整体谱带强度，表明掺水样品中的营养成分减少。同样，颜色掺假不仅导致谱带强度显著降低，还使410 - 530纳米范围内的峰形发生变形。经热处理的芒果果肉在80摄氏度之前保持分子结构和荧光强度，而更高的温度可能导致酚类化合物分解并增强荧光发射。这些发现突出了同步荧光光谱法在评估果汁品质、优化加工条件以及确保产品真实性和消费者安全方面的有效性。
