Use of Parallel Factor and Two Dimensional Fluorescence Spectroscopy Correlation Technique for Measurement of Reaction between MDA and Cooked Ground Meat
SUN Yan-hui, JIA Xiao-li, MENG Jin-xiu, PENG Man-li
School of Bio & Food Engineering, Chuzhou University, Chuzhou 239012, China
Abstract：The fluorescence characteristics of oxidation reaction between MDA and cooked ground meat were analyzed by front face three dimensional synchronous fluorescence spectroscopy, parallel factor and two dimensional correlation technique. The results showed that the reaction system has two synchronous fluorescence peaks, one is Ex 292 nm and Δλ 50 nm, assigned to the fluorescence characteristics of tryptophan residues in proteins; the other is Ex 400 nm, Δλ 70 nm, corresponding with the fluorescence characteristics of MDA-protein adducts formed during oxidation; The synchronous fluorescence landscape was analyzed using PARAFAC. The loading profiles of 1st and 2nd components had an optimal λ 50 and 70 nm, respectively. During oxidation reaction, the synchronous fluorescence intensity of tryptophan gradually decreased, while the synchronous fluorescence intensity of MDA-protein adducts gradually increased. Two dimensional correlation synchronous fluorescence spectroscopy technique showed that the variation ratio of fluorescence intensity of tryptophan preceded that of MDA-protein adducts.
孙艳辉，贾小丽，孟金秀，彭漫莉 . 平行因子结合二维荧光光谱相关技术解析丙二醛诱导熟肉糜氧化过程 [J]. 光谱学与光谱分析, 2013, 33(04): 1014-1017.
SUN Yan-hui, JIA Xiao-li, MENG Jin-xiu, PENG Man-li . Use of Parallel Factor and Two Dimensional Fluorescence Spectroscopy Correlation Technique for Measurement of Reaction between MDA and Cooked Ground Meat . SPECTROSCOPY AND SPECTRAL ANALYSIS, 2013, 33(04): 1014-1017.
