Development of New in situ Spectrochemical Methods for Rapid and Non-destructive Measurements

在本研究中，发展了新的原位快速无损测量方法。也就是说，研究了快速光谱电化学技术和利用光谱技术测量水果味道的新的非破坏性方法。新的原位光谱电化学技术的发展：利用紫外可见和近红外(NIR)区域的光学透明电极，成功地对金属蛋白和金属络合物模型进行了原位光谱电化学测量。制备了圆二色(CD)和磁性圆二色(MCD)光谱电化学池，并对细胞色素c、肌红蛋白、铁还蛋白及其配位分子和半人工重组分子进行了原位测量，以了解它们的特征性质、电子转移过程中结构变化的动力学，以及监测生物电化学反应。利用表面光谱电化学技术研究了金单晶表面自组装单分子膜的结构。水果味道的无损检测：为了开发新的水果口味的无损检测方法，对柑橘、甜瓜等水果的味道成分进行了检测。根据果皮的拉曼光谱和近红外光谱信号，建立了一种新的果皮醇香、甜度评价方法，该方法与果肉中糖、酸等含量具有较好的相关性。本研究中获得的一些数据表明，将有望开发一种新的简单的成熟过程指标，目前正在进行进一步的研究。

In the present study, new in situ methods for rapid and non-destructive measurements have been developed. Namely, rapid spectroelectrochemical techniques and new non-destructive methods for measurement of fruit taste using spectroscopic techniques have been studied.1. Development of new in situ spectroelectrochemical techniques :Using opically transparent electrodes in both UV-visible and Near Infrared (NIR) regions, in situ spectroelectrochemical measurements have been successfully carried out for metalloproteins and metal complexes as models of metalloproteins. Also, circular dichroism (CD) and magnetic circular dichroism (MCD) spectroelectrochemical cells were prepared, and in situ measurements have been conducted for various metalloproteins such as cytochrome c, myoglobin, ferredoxin and their matated and semi-artificially reconstituted molecules to understand their characteristic properties, dynamics of structural change during electron transfer, and to monitor the bioelectrochemical reactions. The structure of self-assembled monolayr onto gold single crystal surfaces was examined by using surface spectroelectrochemical techniques.2. Non-destructive sensing of taste of fruits :To develop new non-destructive sensing methods for taste of fruits, components of the taste of the fruits such as orange, muskmelon were measured. New methods for estimation of the mellowness and sweetness of the fruits were developed on the basis of the Raman and NIR spectral signals of the peel, which was in good co-relation with the contents of sugars, acids and so on in the flesh of the fruits. Some data obtain in the present study suggest that a new simple indicator for the ripening process would be promising to be developed, and now further studies are underway.