| NEJDL, Lukas, Martina HAVLIKOVA, Filip MRAVEC, Tomáš VACULOVIČ, Veronika FALTUSOVÁ, Kristyna PAVELICOVA, Mojmir BARON, Michal KUMSTA, Vit ONDROUSEK, Vojtech ADAM a Marketa VACULOVICOVA. UV-Induced fingerprint spectroscopy. Food Chemistry. Elsevier Sci Ltd, 2022, roč. 368, January, s. 130499-130512. ISSN 0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2021.130499. |
Další formáty:
BibTeX
LaTeX
RIS
@article{1800685,
author = {Nejdl, Lukas and Havlikova, Martina and Mravec, Filip and Vaculovič, Tomáš and Faltusová, Veronika and Pavelicova, Kristyna and Baron, Mojmir and Kumsta, Michal and Ondrousek, Vit and Adam, Vojtech and Vaculovicova, Marketa},
article_number = {January},
doi = {http://dx.doi.org/10.1016/j.foodchem.2021.130499},
keywords = {Adulteration; Fluorescence spectroscopy; Fingerprinting; Light-driven reactions; Quality control; Single-cell analysis; UV irradiation},
language = {eng},
issn = {0308-8146},
journal = {Food Chemistry},
title = {UV-Induced fingerprint spectroscopy},
url = {https://doi.org/10.1016/j.foodchem.2021.130499},
volume = {368},
year = {2022}
}
TY - JOUR
ID - 1800685
AU - Nejdl, Lukas - Havlikova, Martina - Mravec, Filip - Vaculovič, Tomáš - Faltusová, Veronika - Pavelicova, Kristyna - Baron, Mojmir - Kumsta, Michal - Ondrousek, Vit - Adam, Vojtech - Vaculovicova, Marketa
PY - 2022
TI - UV-Induced fingerprint spectroscopy
JF - Food Chemistry
VL - 368
IS - January
SP - 130499
EP - 130499
PB - Elsevier Sci Ltd
SN - 03088146
KW - Adulteration
KW - Fluorescence spectroscopy
KW - Fingerprinting
KW - Light-driven reactions
KW - Quality control
KW - Single-cell analysis
KW - UV irradiation
UR - https://doi.org/10.1016/j.foodchem.2021.130499
N2 - Here, we present the potential analytical applications of photochemistry in combination with fluorescence fingerprinting. Our approach analyzes the fluorescence of samples after ultraviolet light (UV) treatment. Especially in presence of metal ions and thiol-containing compounds, the fluorescence behavior changes considerably. The UV-induced reactions (changes) are unique to a given sample composition, resulting in distinct patterns or fingerprints (typically in the 230–600 nm spectral region). This method works without the need for additional chemicals or fluorescent probes, only suitable diluent must be used. The proposed method (UV fingerprinting) suggests the option of recognizing various types of pharmaceuticals, beverages (juices and wines), and other samples within only a few minutes. In some studied samples (e.g. pharmaceuticals), significant changes in fluorescence characteristics (mainly fluorescence intensity) were observed. We believe that the fingerprinting technique can provide an innovative solution for analytical detection.
ER -
NEJDL, Lukas, Martina HAVLIKOVA, Filip MRAVEC, Tomáš VACULOVIČ, Veronika FALTUSOVÁ, Kristyna PAVELICOVA, Mojmir BARON, Michal KUMSTA, Vit ONDROUSEK, Vojtech ADAM a Marketa VACULOVICOVA. UV-Induced fingerprint spectroscopy. \textit{Food Chemistry}. Elsevier Sci Ltd, 2022, roč.~368, January, s.~130499-130512. ISSN~0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2021.130499.
|
