Detection of Food Hazards Using Fluorescence Fingerprint
Detection of Food Hazards Using Fluorescence Fingerprint
复制标题
使用荧光指纹检测食品危害
DOI：
10.3182/20130828-2-sf-3019.00035
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发表时间：
2013
期刊：
影响因子：
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通讯作者：
Mito Kokawa
中科院分区：
文献类型：
--
作者：
J. Sugiyama;K. Fujita;M. Yoshimura;Mizuki Tsuta;Mario Shibata;Mito Kokawa
摘要将荧光指纹技术应用于食品危害的定量检测。这是一种无损、快速的测量方法。获得的三维体数据可以用多元分析进行分析。作为食品危害的例子，展示了小麦面粉中真菌毒素的检测和牛肉表面需氧菌群的预测。荧光的优点是灵敏。霉菌毒素可测量ppm或ppb量级，APC在102~108CFU/cm2之间校准。
Abstract Fluorescence fingerprint technique was applied to detect food hazards quantitatively. It is nondestructive and quick measurement. The acquired three dimensional volume data can be analyzed by multivariate analysis. As examples of food hazards, detection of mycotoxin in wheat flour and prediction of aerobic bacteria population on beef surface are shown. The merit of fluorescence is sensitivity. It could be measured ppm or ppb order for mycotoxin and APC was calibrated between 10 2 and 10 8 CFU/cm 2 .