Evaluation of Tomato Juice Quality Using Surface Enhanced Raman Spectroscopy
作者： Rasoul Malekfar , A Nikbakht , Sara Abbasian , Fatemeh Sadeghi , M Mozaffari
DOI: 10.12693/APHYSPOLA.117.971
关键词: Analytical chemistry 、 Nuclear magnetic resonance 、 Surface-enhanced Raman spectroscopy 、 Materials science 、 Quality (physics)
摘要: L.)isavaluablefruitcultivatedintheworldasanimportantplant. Therearealotofindustriesengagedwiththedrying,processing,qualitycontrolandsortingoftomato. Arapidandreli-ablemeasurementofqualitativefactorsoftomatoanditsproductscanbeaseriousnecessityfortheproducersandindustrialists. TheobjectiveofthisresearchwastoimplementSERSasamoderntechniquetoevaluatesomequal-itativeparametersoftomatojuice. Topreventtheeffectofcartenoidsandflorescencebackground,thejuiceswerecentrifuged. SilvercolloidwaspreparedaccordingtoLeeandMeiselmethodforSERSexperiments. TheresultswerecomparedwiththespectraobtainedfromordinaryspontaneousRamanspectroscopytechniquedata. Threemajorbandsassignedtocarbohydratesintomatoweredetectedandanalyzed. Moreover,amediumbandrelatedtoproteinscouldbeidentified. ComparisonofSERSspectrawiththenormalspontaneousRamanspectraprovedthatSERShasaprivilegeinthemeasurementofcarbohydratesandproteinsasaneffective,rapidandprecisetechnique.PACSnumbers:78.30.
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