柠檬渣荧光性能的研究
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摘要
测试柠檬原渣、改性后的柠檬渣以及吸附Cu~(2+)或pb~(2+)后的柠檬渣的荧光性能,并进行回归分析.实验结果表明:柠檬原渣基本没有荧光吸收峰;柠檬渣经化学改性后荧光强度都较柠檬原渣有所增强,但只有经H3BO3改性或KOH改性后的柠檬渣分别在474nm、479nm、498nm或505nm处形成了较大的荧光吸收峰;柠檬原渣和化学改性后的柠檬渣吸附Cu~(2+)或pb~(2+)后都会形成明显或较大的吸收峰;出峰位置和强度拟合方程的R2均为0.920以上.柠檬原渣、化学改性后的柠檬渣及其吸附Cu2+和pb2+后的柠檬渣的荧光成分和含量都有所差异.拟合方程均能较好地反映出各柠檬渣中荧光物质的变化规律.
The experiment was aimed to find out about the fluorescence properties of lemon residues,the fluorescence properties of the original lemon residues,the modified lemon residues and the lemon residues adsorpted by Cu2+or pb2+and at the same time to carry out the regression analysis.The results showed that the original lemon residues had no fluorescence absorption peak.The fluorescence intensity of the chemically modified lemon residues was enhanced in contrast to the original lemon residues.Only the lemon residues modified by H3 BO3 or KOH had large fluorescence absorption peaks at 479 nm,498 nm or 474 nm and 505 nm,respectively.The original lemon residues and the modified lemon residues adsorpted by Cu2+or pb2+formed significant or larger absorption peaks.The R2 of the equation fitted by the peak position and intensity are both larger than 0.920.The fluorescent components and content of the original lemon residues or the chemically modified lemon residues or residues subjected to Cu2+or pb2+absorption were somehow quite different.The fitting equations could all well reflect the variation law of fluorescent substances in each kind of lemon residue.
The experiment was aimed to find out about the fluorescence properties of lemon residues,the fluorescence properties of the original lemon residues,the modified lemon residues and the lemon residues adsorpted by Cu2+or pb2+and at the same time to carry out the regression analysis.The results showed that the original lemon residues had no fluorescence absorption peak.The fluorescence intensity of the chemically modified lemon residues was enhanced in contrast to the original lemon residues.Only the lemon residues modified by H3 BO3 or KOH had large fluorescence absorption peaks at 479 nm,498 nm or 474 nm and 505 nm,respectively.The original lemon residues and the modified lemon residues adsorpted by Cu2+or pb2+formed significant or larger absorption peaks.The R2 of the equation fitted by the peak position and intensity are both larger than 0.920.The fluorescent components and content of the original lemon residues or the chemically modified lemon residues or residues subjected to Cu2+or pb2+absorption were somehow quite different.The fitting equations could all well reflect the variation law of fluorescent substances in each kind of lemon residue.
引文
[1]MARIA BOLUDAAGUILAR,ANTONIO LOPEZ COMEZ.Production of bioethanol by fermentation of lemon.(Citrus Limonl)peel wastes pretreated with steam explosion[J]I.ndustrialCrops and Products,2013,41:188.
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[3]胡爱军，曹园园，曲莹，等．香芋淀粉的超声酸化改性研究[A].2015年全国功率超声学术会议论文集，2015:129-133.
[4]沈王庆，王淼，杨婷．柠檬渣吸附污水中Hg2+的动力学研究[J]．光谱学与光谱分析，2015,36(3):788-794.
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[7]沈王庆，李小雪，黄佳．改性柠檬渣的结构特征及其对Cu2+的吸附性能[J]．环境科学研究，2016,29(1):146-154.
[8]沈王庆，雷阳，陈月铃．ZnCl2改性柠檬渣的吸附性能研究[J]．化工新型材料，2016,44(9):196-198.
[9]汪建红，廖立敏，王碧．乙醇-硫酸铵双水相体系提取柠檬渣中总黄酮研究[J]．华中师范大学学报（自然科学版），2013,47(1):78-81.
[10]汪建红，廖立敏，王碧，等．乙醇-硫酸铵双水相体系提取柠檬渣中柠檬苦素研究[J]．食品工业科技，2014,35(3):230-232.
[11]王辉，曾晓房，冯卫华，等．柠檬皮中柠檬苦素对根霉的抑菌活性和机理[J]．食品工业科技，2018,40(8):102-107.
[12]左龙亚，滕左，王孝仕，等．不同溶剂柠檬果皮提取物抗氧化、抑菌活性比较及其与多酚组成的关系[J]．园艺学报，2017,44(4):743-754.
[13]刘文，李婷婷，张冰，等．基于绿色天然物质合成荧光碳点及其性质和应用综述[J]．材料导报，2019,33(2):402-408.
[14]刘超，汪淑芳，杨瑶君，等．番茄凝集素荧光光谱学研究[J]．安徽农业科学，2008,36(2):401-403.
[15]NAVARRO A.R,Dorado L,Maldonado M.C.An ecobiotechnological process for the treatment of residual lemon pulp[J].Clean Technologies and Environmental Policy,2009,11(3):323-327.
[16]Mendez-Garcia S,MARTINEZ-FLORES HE,MORALES-SANCHEZ E.Effect of extrusion parameters on some properties of dietary fiber from lemon(Citrus aurantifolia Swingle)residues[J].AFRICAN JOURNAL OF BIOTECHNOLOGY,2011,10(73):16589-16593.
[17]NAVICKIENE,SANDRO,RIBEIRO,et al.A Simple and Rapid Extraction for Gas Chromatographic Determination of Thiabendazole and Imazalil Residues in Lemons[J].Journal of the Brazilian Chemical Society,2002,13(5):592-596.
[18] VANESSA MARTINS SILVA,LUIZ ANTONIO VIOTTO.Drying of sicilian lemon residue:influence of process variables on the evaluation of the dietary fiber produced Secagem do resíduo de limo siciliano:influência das variáveis de processo na avaliao da fibra alimentar produzida[J].Ciência e Tecnologia de Alimentos,2010,30(2):421-428.
[19]田萍，陈斌，陆道礼，等．二维相关荧光光谱鉴别4种食用植物油种类的研究[J]．食品安全质量检测学报，2011,2(6):294-298.
[2]沈王庆，沈哲华．柠檬皮中香精油提取工艺的研究[J]．内江师范学院学报，2012,27(12):51-53.
[3]胡爱军，曹园园，曲莹，等．香芋淀粉的超声酸化改性研究[A].2015年全国功率超声学术会议论文集，2015:129-133.
[4]沈王庆，王淼，杨婷．柠檬渣吸附污水中Hg2+的动力学研究[J]．光谱学与光谱分析，2015,36(3):788-794.
[5]刘义武，王碧．柠檬营养成分与综合利用研究进展[J]．内江师范学院学报，2012,27(8):46-51.
[6]MARIN-RANNGEL VM,CORTES-MARTINEZ R,VILLANUEVA RA,et al.As(V)Biosorption in an Aqueous Solution Using Chemically Treated Lemon(Citrus aurantifoliaSwingle)Residues[J].Journal of Food Science,2012,77(1):10-14.
[7]沈王庆，李小雪，黄佳．改性柠檬渣的结构特征及其对Cu2+的吸附性能[J]．环境科学研究，2016,29(1):146-154.
[8]沈王庆，雷阳，陈月铃．ZnCl2改性柠檬渣的吸附性能研究[J]．化工新型材料，2016,44(9):196-198.
[9]汪建红，廖立敏，王碧．乙醇-硫酸铵双水相体系提取柠檬渣中总黄酮研究[J]．华中师范大学学报（自然科学版），2013,47(1):78-81.
[10]汪建红，廖立敏，王碧，等．乙醇-硫酸铵双水相体系提取柠檬渣中柠檬苦素研究[J]．食品工业科技，2014,35(3):230-232.
[11]王辉，曾晓房，冯卫华，等．柠檬皮中柠檬苦素对根霉的抑菌活性和机理[J]．食品工业科技，2018,40(8):102-107.
[12]左龙亚，滕左，王孝仕，等．不同溶剂柠檬果皮提取物抗氧化、抑菌活性比较及其与多酚组成的关系[J]．园艺学报，2017,44(4):743-754.
[13]刘文，李婷婷，张冰，等．基于绿色天然物质合成荧光碳点及其性质和应用综述[J]．材料导报，2019,33(2):402-408.
[14]刘超，汪淑芳，杨瑶君，等．番茄凝集素荧光光谱学研究[J]．安徽农业科学，2008,36(2):401-403.
[15]NAVARRO A.R,Dorado L,Maldonado M.C.An ecobiotechnological process for the treatment of residual lemon pulp[J].Clean Technologies and Environmental Policy,2009,11(3):323-327.
[16]Mendez-Garcia S,MARTINEZ-FLORES HE,MORALES-SANCHEZ E.Effect of extrusion parameters on some properties of dietary fiber from lemon(Citrus aurantifolia Swingle)residues[J].AFRICAN JOURNAL OF BIOTECHNOLOGY,2011,10(73):16589-16593.
[17]NAVICKIENE,SANDRO,RIBEIRO,et al.A Simple and Rapid Extraction for Gas Chromatographic Determination of Thiabendazole and Imazalil Residues in Lemons[J].Journal of the Brazilian Chemical Society,2002,13(5):592-596.
[18] VANESSA MARTINS SILVA,LUIZ ANTONIO VIOTTO.Drying of sicilian lemon residue:influence of process variables on the evaluation of the dietary fiber produced Secagem do resíduo de limo siciliano:influência das variáveis de processo na avaliao da fibra alimentar produzida[J].Ciência e Tecnologia de Alimentos,2010,30(2):421-428.
[19]田萍，陈斌，陆道礼，等．二维相关荧光光谱鉴别4种食用植物油种类的研究[J]．食品安全质量检测学报，2011,2(6):294-298.
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