Turmeric is a kind of spice processed from ukon, a plant of the ginger family. Turmeric contains a yellow colored curcumin and widely used as a spice for curry, etc. and a colorant. Its anti-inflammatory and antioxidant effects are also expected recently and its use as a raw material for drinks and health food is drawing attention.

On the other hand, researches to assess the origin, freshness, and type of a food based on the fluorescence intensity distribution (fluorescence fingerprint) of the 3D fluorescence spectrum are being conducted. In this method, the analysis is conducted based on the fluorescence intensity ratios at multiple excitation and fluorescence wavelengths. 

This time, the 3D fluorescence spectra of several commercially available turmeric powders and curcumin, a major component of turmeric powder, were measured and the types were classified by applying this method. Hitachi F-7000 fluorescence spectrophotometer has the fastest throughput for 3D fluorescence spectrum analysis in the instrument class (about 4 minutes for the analytical conditions introduced this time) and is used in a wide application range from cutting edge researches to quality control. 

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三維熒光光譜區(qū)分黃姜粉.pdf