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

在目前的研究中，已经开发了新的快速无损原位测量方法。即研究了快速光谱电化学技术和利用光谱技术检测水果味道的无损新方法。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，原位光谱电化学测量已经成功地进行了金属蛋白和金属配合物的金属蛋白模型。制备了圆形二色性（CD）和磁性圆形二色性（MCD）电化学电池，对细胞色素c、肌红蛋白、铁氧还蛋白等金属蛋白及其偶联和半人工重组分子进行了原位测量，以了解其特征性质、电子转移过程中的结构变化动态，并对生物电化学反应进行监测。利用表面光谱电化学技术研究了金单晶表面自组装单层膜的结构。水果味觉无损检测：为了开发新的水果味觉无损检测方法，对柑桔、甜瓜等水果的味觉成分进行了测定。利用果皮的拉曼光谱和近红外光谱信号与果肉中糖、酸等物质的含量有良好的相关关系，建立了评价果皮甜度和甜度的新方法。本研究中获得的一些数据表明，一种新的简单的成熟过程指标有望被开发出来，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.