Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents
Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents
复制标题
食品成分荧光指纹图谱最佳稀释比的确定方法
DOI：
10.1080/09168451.2014.988678
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
Mario Shibata
中科院分区：
文献类型：
--
作者：
Vipavee Trivittayasil;Mizuki Tsuta;Mito Kokawa;Masatoshi Yoshimura;Junichi Sugiyama;Kaori Fujita;Mario Shibata
由于发射的荧光强度与荧光团浓度之间存在线性关系，因此可以通过荧光光谱进行定量测定。然而，浓度猝灭可能会导致关系变得非线性，因此必须确定最佳稀释比。在荧光指纹（FF）测量的情况下，在多个波长条件下测量荧光，并且尚未报道确定诸如FF等多变量数据的最佳稀释比的方法。本研究测量了不同浓度和组成比例的色氨酸和表儿茶素混合溶液的FF。应用主成分分析，结果发现载荷图包含有关每个成分的有用信息。最佳浓度范围可以通过识别相对于总浓度绘制的 PC 分数的线性区域来确定。
Quantitative determination by fluorescence spectroscopy is possible because of the linear relationship between the intensity of emitted fluorescence and the fluorophore concentration. However, concentration quenching may cause the relationship to become nonlinear, and thus, the optimal dilution ratio has to be determined. In the case of fluorescence fingerprint (FF) measurement, fluorescence is measured under multiple wavelength conditions and a method of determining the optimal dilution ratio for multivariate data such as FFs has not been reported. In this study, the FFs of mixed solutions of tryptophan and epicatechin of different concentrations and composition ratios were measured. Principal component analysis was applied, and the resulting loading plots were found to contain useful information about each constituent. The optimal concentration ranges could be determined by identifying the linear region of the PC score plotted against total concentration.
色氨酸、酪氨酸和 d-甘油醛-3-磷酸脱氢酶的准分子荧光
影响因子：
3.5
作者：
T. Keleti
通讯作者：
T. Keleti
影响因子：
15.3
作者：
Bro, R;van den Berg, F;Andersen, H
通讯作者：
Andersen, H