文献类型： 外文期刊
第一作者： Liu, Yuning
作者： Liu, Yuning;Yu, Yanan;Meng, Qingshi;Wei, Qing;He, Weizhao;Zhao, Qingyu;Tang, Chaohua;Feng, Xiaohui;Zhang, Junmin;Liu, Yuning;Yu, Yanan;Meng, Qingshi;Wei, Qing;He, Weizhao;Zhao, Qingyu;Tang, Chaohua;Feng, Xiaohui;Zhang, Junmin;Liu, Yuning
作者机构：
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 384 卷
页码：
收录情况： SCI
摘要： A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the full range of pH found in normal fresh, defective and spoiled meat. pH measurement with Nap-MOR was free from interference by a wide range of ions and biochemicals found in meat and the results were not significantly different in comparison with a pH meter. Therefore, Nap-MOR is a robust and convenient way to evaluate the freshness of chicken breast meat by measuring its pH.
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