Abstract:
Front-face fluorescence spectrometry(FFFS)which can measure the fluorescence signals generated by fluorescent molecules distributed in the front face of non-transparent and non-clarified liquid/solid food samples has advantages of simple sample-treatment,fast,high accuracy and nondestructive. FFFS plays an increasingly important role in food quality analysis. This article systematically reviews the basis fluorescence molecules in food samples,general analytical method of FFFS,the chemometric methods commonly used in front surface fluorescence spectrometry and the application of front surface fluorescence in different foods. The development trend of FFFS is prospected.
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