Abstract
Spectroscopy in the ultraviolet–visible (UV–Vis) range is one of the most commonly encountered laboratory techniques in food analysis. Diverse examples, such as the quantification of macrocomponents (total carbohydrate by the phenol-sulfuric acid method), quantification of microcomponents, (thiamin by the thiochrome fluorometric procedure), estimates of rancidity (lipid oxidation status by the thiobarbituric acid test), and surveillance testing (enzyme-linked immunoassays), are presented in this text. In each of these cases, the analytical signal for which the assay is based is either the emission or absorption of radiation in the UV–Vis range. This signal may be inherent in the analyte, such as the absorbance of radiation in the visible range by pigments, or a result of a chemical reaction involving the analyte, such as the colorimetric copper-based Lowry method for the analysis of soluble protein.
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Penner, M.H. (2010). Ultraviolet, Visible, and Fluorescence Spectroscopy. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_22
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DOI: https://doi.org/10.1007/978-1-4419-1478-1_22
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