Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese.
Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese.
复制标题
荧光光谱法在奶酪光致氧化评价中的应用
DOI：
10.1021/jf051143d
复制
发表时间：
2005
影响因子：
6.1
通讯作者：
V. Holm
中科院分区：
文献类型：
--
作者：
C. Andersen;Mette Vishart;V. Holm
用荧光光谱法研究了半硬干酪的光诱导氧化。将奶酪包装在两种包装材料中，并暴露于不同的储存条件，包括光照/黑暗储存、氧气可用性和储存时间（0、4、7、14、21、42、70或84天）。荧光激发-发射矩阵（EEM）进行了分析，PARAFAC，它给出了估计的纯激发和发射光谱的荧光团和这些浓度。该分析显示了诸如色氨酸、酪氨酸、维生素A、荧光氧化产物和核黄素的组分的存在。包装材料，光照或黑暗储存，和储存时间的影响。然而，氧的可用性对荧光测量没有影响。通过主成分分析（PCA），分析由PARAFAC模型和化学和物理测量得到的得分值。载荷显示变量分为三组;第一组与氧化有关，第二组与核黄素和维生素A的降解有关，第三组与蛋白质结构有关。
Light-induced oxidation of semihard cheese has been evaluated by fluorescence spectroscopy. The cheese was packaged in two packaging materials and exposed to different storage conditions, which included light/dark storage, oxygen availability, and storage time (0, 4, 7, 14, 21, 42, 70, or 84 days). Fluorescence excitation-emission matrices (EEM) were analyzed by PARAFAC, which gave an estimation of the pure excitation and emission spectra of the fluorophores and the concentrations of these. This analysis showed the presence of components such as tryptophan, tyrosine, vitamin A, fluorescent oxidation products, and riboflavin. Effects of packaging material, light or dark storage, and storage time were seen. However, there was no effect of the oxygen availability on the fluorescence measurements. The score values obtained by the PARAFAC models and chemical and physical measurements were analyzed together by principal component analysis (PCA). The loadings showed a separation of the variables into three groups; the first group was related to oxidation, the second group was related to the degradation of both riboflavin and vitamin A, and the third group was linked to the protein structure.