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Fluorimetry is the quantitative study of the fluorescence of fluorescent molecules with the
help of fluorimeter or spectrofluorimeter.
Fluorescence
It is a phenomenon of emission of radiation when the molecules are excited by radiation at
certain wavelength. The phenomenon of fluorescence was discovered and published by Sir John
Fredrick William Herschel in the mid-1800s. He observed that, when illuminated with white light,
a solution of quinine emitted a strange blue light perpendicular to the direction of the illumination,
even though it remained colourless when observed facing the light source.
2. Determination of Vitamin A
The method is sensitive and relatively rapid. The vitamin can be quantitatively estimated
in a blood sample of 0.1 ml, obtained from a fingertip puncture or in a tissue sample containing
less than 1 μg of the compound. The normal values of Vitamin A in blood and different tissue
samples are determined by the application of this method.
3. Liquid Chromatography
It is an important method in determining compounds as they appear at the end of
chromatogram or capillary electrophoresis column.
4. Organic Analysis
Qualitative and quantitative analysis of organic aromatic compounds present in cigarette
smoke, air pollutants, automobile exhaust, etc.
5. Fluorescent indicators
Mainly used in acid - base titration
● Eosin: colorless to green
● Fluorescein: colorless to green
● Quinine Sulfate: blue to violet
● Acridine: green to violet
APPLICATION IN INDUSTRY
1. Food Industry
-Food-relevant fluorescent compounds include aromatic amino acids, vitamins and cofactors,
nucleic acids, porphyrins, polyphenols and alkaloids. Fluorescence coupled with multivariate
regression data analysis has been used for quantitative determination of chemical, physical and
sensory food properties. In fact, fluorescence has become an analytical tool for process control in
the food industry.
•Edible Oils
- Important applications for fluorescence in edible oils studies include: authentication of
virgin olive oils, discrimination between their different quality grades and geographical
origins, and detection of adulteration with low-grade olive oils or other vegetable oils.
•Dairy Products
-Fluorescence was investigated in dairy products, as an indicator of the protein structure.
Fluorescence was used for discrimination of the cheese types, ripening stages and
geographic origins. Intrinsic milk fluorescence was used to evaluate the heat treatment of
milk.
•Alcoholic Drinks
-Fluorescence was proposed for monitoring bitterness and determining the aromatic amino
acids and riboflavin content in beer. It allows classification of wines according to variety,
typicality and manufacturer.
REFERENCES
Drujan, B.D, Castillon, R. and Guerrero E. (April 1968). Application of fluorometry in the
determination of Vitamin A. Retrieved from:
https://www.sciencedirect.com/science/article/pii/0003269768900079.