Discrimination of Shanxi Mature Vinegar by Synchronous Fluorescence Spectroscopy

doi:10.7506/spkx1002-6630-201404016

Abstract

Abstract:

Different brands of Shanxi mature vinegars with different maturation years were analyzed by synchronous
fluorescence spectroscopy (SFS). Samples with different maturation years from the same brands had fluorescence absorption
peaks at both 280 and 360 nm, but a significant difference in fluorescence intensity was observed, by which the same brands
could be distinguished among different maturation years. The fluorescence absorption peak position and fluorescence
intensity differed significantly among different brands with the same maturation years, which could thus be distinguished
from each other by their spectra. The score plots obtained from principal component analysis of the spectral data allowed
visual identification of different vinegars. In conclusion, SFS is of great practical significance and has promising applications
for rapid identification of Shanxi mature vinegars.

Key words: synchronous fluorescence spectroscopy, mature vinegar, principal component analysis

CLC Number:

O657.3

MAO Li-xin, GUO Jie-li, YANG Xiao-lan. Discrimination of Shanxi Mature Vinegar by Synchronous Fluorescence Spectroscopy[J]. FOOD SCIENCE, 2014, 35(4): 77-81.

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