학술논문

Research on Using Fluorescence Fingerprints for the Evaluation of Food Quality / 蛍光指紋による食品の品質計測に関する研究
Document Type
Journal Article
Source
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2016, 63(9):377
Subject
estimating bacterial numbers
geographic origin discrimination
multivariate analysis
speed enhancement
visualization
可視化
多変量解析
産地判別
菌数推定
高速化
Language
Japanese
ISSN
1341-027X
1881-6681
Abstract
A fluorescence fingerprint (FF), also known as an excitation-emission matrix, is a set of fluorescence spectra acquired at consecutive excitation wavelengths, producing a three-dimensional diagram. The pattern of this diagram is unique for every constituent, similar to a fingerprint. The FF technique has an advantage over conventional fluorescence spectroscopy because it includes emission spectra excited at many different excitation wavelengths, making it possible to measure complex samples that contain many fluorophores. In this paper, applications of FF technology for discriminating the geographic origin of mangos and aerobic plate count prediction on the surface of sliced beef are presented. We also introduce the combination of FF and imaging techniques for visualizing the internal structure of soybean samples. Finally, an algorithm for designing optimal FF filters and its feasibility for simplifying, reducing the cost, and increasing the speed of FF measurements are discussed.