使用三维荧光光谱（EEM）计算姜黄粉的混合比

Turmeric is a kind of spice processed from ukon, a plant of the ginger family. Turmeric contains a yellow colored curcumin and widely used as a spice for curry, etc. and a colorant. Its anti-inflammatory and antioxidant effects are also expected recently and its use as a raw material for drinks and health food is drawing attention. 

On the other hand, researches to assess the origin, freshness, and variety based on the fluorescence intensity distribution (fluorescence fingerprint) of the 3D fluorescence spectrum are being conducted. In this method, the analysis is conducted based on the fluorescence intensity ratios at multiple excitation and fluorescence wavelengths. 

This time, the 3D fluorescence spectra of autumn ukon (turmeric powder) and spring ukon (wild turmeric powder) were measured and the mixture ratio was estimated by applying the fluorescence wavelength specific to spring ukon.

Hitachi F-7000 Fluorescence Spectrometer has the fastest throughput for 3D fluorescence spectrum analysis in the instrument class (about 4 minutes for the analytical conditions introduced this time) and is used in a wide application range from cutting edge researches to quality control.

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使用三维荧光光谱（EEM）计算姜黄粉的混合比.pdf