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

在本研究中，新的原位快速和非破坏性的测量方法已经开发出来。即研究了快速光谱电化学技术和利用光谱技术无损检测水果味道的新方法.新的现场光谱电化学技术的发展：使用在紫外-可见和近红外（NIR）区域的光学透明电极，已成功地进行了金属蛋白质和金属络合物作为金属蛋白质的模型的现场光谱电化学测量。此外，圆二色性（CD）和磁性圆二色性（MCD）光谱电化学电池的制备，并在原位测量已进行各种金属蛋白，如细胞色素c，肌红蛋白，铁氧还蛋白和它们的matated和半人工重组分子，以了解其特性，电子转移过程中的结构变化的动力学，并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膜的结构.水果味道的无损检测：为了开发新的水果味道无损检测方法，对橙子、甜瓜等水果的味道成分进行了检测。利用果皮的拉曼和近红外光谱信号，与果肉中糖、酸等成分的含量有较好的相关性，建立了评价果实成熟度和甜度的新方法。在本研究中获得的一些数据表明，一个新的简单的成熟过程的指标将有希望被开发，现在正在进一步的研究。

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.