【学位授予单位】:论文江南大学
【学位级别】:论文硕士
【学位授予年份】:论文2012
【分类号】:论文TS25
2.7;O657.3
【目录】:论文ACKNOWLEDGEMENTS4-5
Dedication5-6
List of Figures6-7
List of Tables7-8
List of Abbreviations8-9
Abstract9-11
摘要11-13
Table of Contents13-17
CHAPTER 1 Introduction and Literature review17-30
1.1 Background17-18
1.2 Milk characterization18-21
1.2.1 Milk composition, varieties and properties18-20
1.2.2 Geographical origin20-21
1.3 Milk adulteration21-25
1.3.1 Milk fat21
1.3.2 Bovine milk ppids21-22
1.3.3 Milk fat authentication22-25
1.4 Fluorescence spectroscopy in food authenticity25-28
1.4.1 Fluorophores in dairy products and their properties25-28
1.4.1.1 Tryptophan26
1.4.1.2 Vitamins26
1.4.1.3 Maillard reaction products26-28
1.4.2 Factors affecting fluorescence measurement28
1.5 Chemometric techniques28-29
1.5.1 Multivariate analysis28-29
1.6 Aims of the study29-30
CHAPTER 2 Characterization of commercial milk of different composition and origin30-39
2.1 Background30-31
2.2 Experimental31-32
2.2.1 Samples and reagents31
2.2.2 LC-MS measurement31
2.2.3 Fluorescence measurement31-32
2.2.4 Data analysis32
2.3 Results and Discussions32-38
2.3.1 Normapzed spectra32
2.3.2 Principal component analysis32-38
2.3.3 Protein glycation38
2.3.4 Principal component regression analysis38
2.4 Conclusion38-39
CHAPTER 3 Rapid determination of fatty acid composition39-54
3.1 Background39-40
3.2 Experimental40-42
3.2.1 Samples and reagents40
3.2.2 Samples preparations40-41
3.2.3 Gas chromatography41
3.2.4 Fluorescence measurement41
3.2.5 Data analysis41-42
3.3 Results and Discussions42-53
3.3.1 Fatty acid composition42-44
3.3.2 Principal component analysis44-46
3.3.3 Fluorescence spectra46-47
3.3.4 Partial least Squares regression analysis47-53
3.4 Conclusion53-54
CHAPTER 4 Rapid detection of butterfat adulteration with vegetable oil54-65
4.1 Background54-55
4.2 Experimental55-56
4.2.1 Samples and reagents55
4.2.2 Samples preparations55
4.2.3 Fluorescence measurement55-56
4.2.4 Data analysis56
4.3 Results and Discussions56-64
4.3.1 Fatty acid composition56
4.3.2 Fluorescence spectra56-57
4.3.3 Principal component analysis57-64
4.3.3.1 Fatty acid profile57-59
4.3.3.2 Vitamin A excitation spectra59-64
4.4 Conclusion64-65
CHAPTER 5 Discrimination of adulterated milk by 3D FFFS65-75
5.1 Background65
5.2 Experimental65-66
5.2.1 Samples and reagents65-66
5.2.2 Samples preparations66
5.2.4 Fluorescence measurement66
5.3 Results and Discussions66-74
5.3.1 Fatty acid composition66-67
5.3.2 Principal component analysis67-69
5.3.3 Three-dimensional fluorescence spectra69-71
5.3.4 Three-way partial least Squares regression analysis71-74
5.4 Conclusion74-75
Concluding remarks75-76
References76-81
Pubpshed Paper81