UV-Induced Fingerprint Spectroscopy
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F21%3APU141293" target="_blank" >RIV/00216305:26310/21:PU141293 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/22:43919936 RIV/62156489:43510/22:43919936 RIV/62156489:43110/22:43919936 RIV/00216224:14310/22:00125028
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0308814621015053" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814621015053</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2021.130499" target="_blank" >10.1016/j.foodchem.2021.130499</a>
Alternative languages
Result language
angličtina
Original language name
UV-Induced Fingerprint Spectroscopy
Original language description
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.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD CHEMISTRY
ISSN
0308-8146
e-ISSN
1873-7072
Volume of the periodical
368
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
14
Pages from-to
1-14
UT code for WoS article
000703788200002
EID of the result in the Scopus database
2-s2.0-85114358513