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Fluorescence Spectroscopy in Food Analysis


  1. Jihad-René Albani

Published Online: 15 MAR 2012

DOI: 10.1002/9780470027318.a1011.pub2

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Albani, J.-R. 2012. Fluorescence Spectroscopy in Food Analysis. Encyclopedia of Analytical Chemistry. .

Author Information

  1. Laboratoire de Biophysique Moléculaire, Université de Lille 1, Villeneuve d'Ascq, France

Publication History

  1. Published Online: 15 MAR 2012


Food is vital for life, thus it is very important to know how to maintain its quality and thus to detect and analyse all components interfering with food quality. This article describes application of spectrofluorometry combined with high-performance liquid chromatography (HPLC) in food analysis. Spectrofluorometry allows measuring structural changes in food proteins, whereas HPLC combined with fluorescence helps to study toxins, pathogenic microbes, heating effects, fat oxidation, vitamins, additives, amino acids, and enzyme activity in food.