Multivariate autofluorescence of intact food systems

被引：244

作者：

Christensen, Jakob ^{[1
]}

Norgaard, Lars ^{[1
]}

Bro, Rasmus ^{[1
]}

Engelsen, Soren Balling ^{[1
]}

机构：

[1] Royal Vet & Agr Univ, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

来源：

CHEMICAL REVIEWS | 2006年 / 106卷 / 06期

关键词：

D O I：

10.1021/cr050019q

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

A comprehensive overview is given of scientific activity concerning multivariate autoflorescence of intact food systems. Focus is on the multivariate mathematical approaches that are required to extract information from the complex signatures that are often the result of measuring autofluorescence of intact food systems. After a brief introduction to the basic principles of fluorescence spectroscopy with focus on the phenomena affecting the intrinsic fluorescence of intact biological samples, the most relevant chemometric tools used in the evaluation of fluorescence data are described. Subsequently, examples of current applications of autofluorescence measurements in different fields of food analysis is given.

引用

页码：1979 / 1994

页数：16

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