论文部分内容阅读
为建立药食同源五指毛桃真伪品的三维荧光快速鉴别方法,研究β-环糊精(β-CD)对五指毛桃提取液的荧光增强作用。五指毛桃提取液在弱酸性条件下与β-CD形成主客体超分子化合物,提高了约一个数量级的荧光强度,为五指毛桃的荧光测定创造了条件。考察了五指毛桃与β-CD质量比m[(五指毛桃):m(β-CD)]、敏化体系pH值、敏化时间和温度等因素对五指毛桃/β-CD体系荧光光谱的影响,正交实验确定了敏化最佳条件,即m(五指毛桃):m(β-CD)=1:10,敏化时间1 h,pH值为4.25,敏化温度60℃。在优化β-CD敏化条件下,三维荧光等高线图谱特征、荧光峰位置、强度作为五指毛桃指纹识别的参考依据。建立了β-CD敏化三维荧光光谱法鉴定五指毛桃的方法,灵敏度高,重现性好,可应用于五指毛桃的真伪品的快速鉴别。
In order to establish a three-dimensional fluorescence rapid identification method of authentic five-finger peach fruit and vegetables, the fluorescence enhancement of β-cyclodextrin (β-CD) on five-finger peach extract was studied. The five-finger peach extract formed a host-guest supramolecular compound with β-CD under mildly acidic conditions, which increased the fluorescence intensity by about one order of magnitude, which provided the conditions for the fluorescence determination of the peach. The effects of five-finger peach and β-CD mass ratio m (β-CD), sensitization system pH, sensitization time and temperature on the fluorescence spectra of Peach / β-CD The optimum conditions of sensitization were determined by orthogonal experiment. The results showed that m (peach): m (β-CD) = 1:10, sensitization time 1 h, pH value 4.25, sensitization temperature 60 ℃. Under optimized β-CD sensitization conditions, three-dimensional fluorescence contour map, fluorescence peak position, intensity as a reference fingerprinting peach finger. The method of β-CD sensitized three-dimensional fluorescence spectroscopy to identify five-finger peach was established. The method has the advantages of high sensitivity and good reproducibility, and can be applied to the rapid identification of five-finger peaches.