Food Research Applications of Two-Dimensional Correlation Spectroscopy

Autor:	Zihao Liu, Zhaohong You, Zhaoyong Gong, Fang Cheng, Xiaoling Yang, Liling Zhuo, Hanmei Hong
Rok vydání:	2015
Předmět:	Identification (information) Chemistry Analytical chemistry Multicomponent systems Food research Spectral resolution Biological system Spectroscopy Instrumentation Two-dimensional nuclear magnetic resonance spectroscopy Spectral line Field (geography)
Zdroj:	Applied Spectroscopy Reviews. 50:840-858
ISSN:	1520-569X 0570-4928
DOI:	10.1080/05704928.2015.1087402
Popis:	Spectral information on multicomponent systems such as food and agroproducts includes the composition, content of each ingredient, structure of the compound, and so on. However, this information is not easy to obtain; nearly all of the spectra must be dealt with using mathematical methods before the useful information can be read. Two-dimensional correlation spectroscopy (2D-COS) is an effective mathematical method with many advantages, including enhancement of spectral resolution, separation of severely overlapping bands, probing the order of the spectral intensity changes, identification of band assignments, and spectral correlation between different spectra. This method was widely used to study polymers, carbohydrates, proteins, water, and even traditional Chinese medicine. In the food research field, this method has not attracted widespread attention. In order to make full use of this method, we review the applications of 2D-COS in the food research area and hope to provide a useful reference.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::66f0778c5024c400b756fbe4d9431188 https://doi.org/10.1080/05704928.2015.1087402 Zobrazit plný text záznamu