4.7 Article

UV-Induced fingerprint spectroscopy

Journal

FOOD CHEMISTRY
Volume 368, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130499

Keywords

Adulteration; Fluorescence spectroscopy; Fingerprinting; Light-driven reactions; Quality control; Single-cell analysis; UV irradiation

Funding

  1. Ministry of Education, Youth and Sports of the Czech Republic under the National Sustainability Programme II [LQ1601]
  2. Internal Grant Agency of Mendel University in Brno [IGA MENDELU 2019_TP_009]

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The method presented uses the fluorescence characteristics of samples after UV treatment for analysis, suitable for a variety of samples including pharmaceuticals and beverages, without requiring additional chemical reagents, only suitable diluent. By observing the changes in fluorescence, different samples can be quickly identified.
Here, we present the potential analytical applications of photochemistry in combination with fluorescence fingerprinting. Our approach analyzes the fluorescence of samples after ultraviolet light (UV) treatment. Especially in presence of metal ions and thiol-containing compounds, the fluorescence behavior changes considerably. The UV-induced reactions (changes) are unique to a given sample composition, resulting in distinct patterns or fingerprints (typically in the 230-600 nm spectral region). This method works without the need for additional chemicals or fluorescent probes, only suitable diluent must be used. The proposed method (UV fingerprinting) suggests the option of recognizing various types of pharmaceuticals, beverages (juices and wines), and other samples within only a few minutes. In some studied samples (e.g. pharmaceuticals), significant changes in fluorescence characteristics (mainly fluorescence intensity) were observed. We believe that the fingerprinting technique can provide an innovative solution for analytical detection.

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