Description: Features of Fluorescence Spectrometry:
1-Tens to thousands of times higher sensitivity than absorption spectrometry.
2-High selectivity (combining excitation and fluorescence wavelengths allows
measuring even mixtures)
APPLICATIONS:
life sciences
Amino acids, peptides, proteins, fats, sugars, vitamins,
coenzymes, amines, etc.
Food Products
Amino acids, proteins, fats, carbohydrates, vitamins, coenzymes,
antibiotics, food additives (such as flavorings, seasonings, and
antioxidants), cooking oil (such as vegetable oils and animal oils),
and pesticides (carbamate, organophosphorus, and 1-
naphthylacetic acid)
Chemicals / Environment
Organic, inorganic, and polymer compounds (such as fibers,
plastics, and rubbers)
Qualitative/quantitative analysis
Enzyme reaction research
Research of reaction mechanisms through analysis of substrates,
coenzymes, and proteins (tryptophan and tyrosine residue)
Antigen-antibody reactions
Research of protein-protein, protein-nucleic acid, and
protein-sugar interactions
Analysis of intracellular ions (such as Ca2+) using a
fluorescence probe (such as Fura-2)
Analysis of neurotransmitters (such as catecholamines)
Research of nucleic acid hybridization
Research of biomembranes
Food ingredient analysis and quantitative analysis
Inspections for residual pesticides
Trace analysis
Materials science research
Photochemical reaction research
Polymer research
Optical materials research
Assessment of atmospheric, water, and soil pollution
Such as the analysis of polycyclic aromatic hydrocarbon compounds
Crude oil and coal analysis
