DIFFUSE REFLECTANCE UV-VIS SPECTROSCOPY IN FOOD MONITORING

被引：0
|
作者：
Ceccarelli, R. [1 ]
Venturello, A. [2 ]
Giuggioli, N. [1 ,2 ]
Peano, C. [1 ]
Geobaldo, F. [2 ]
机构：
[1] Politecn Torino, Dept Mat Sci & Chem Engn, Turin, Italy
[2] Univ Turin, Dept Arboriculture & Pomol, Grugliasco, TO, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2009年 / 21卷
关键词：
DR-UV-Vis spectroscopy; food monitoring; fruit ripening; pigments; shelf-life;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In food analysis, UV-Vis spectroscopy in the transmission mode is widely used for the evaluation of molecular species like pigments, proteins, fats, etc. Usually, a complex, destructive procedure for the extraction and separation of each component to be measured is required. The use of non-destructive UV-Vis spectroscopy is presented, performed in the Diffuse Reflectance mode (DRS-UV-Vis). The proposed method, being non-destructive, allows following the natural evolution of food during conservation, and results show that the technique can be used on two different classes of food, Golden Delicious apples and beef meat (thigh), both studied without any preliminary treatment.
引用
收藏
页码：175 / 178
页数：4
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