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Opis: In this work, a recently proposed thermal lens instrument based on multi-pass probe beam concept is investigated and described as a multi-thermal-lens equivalent system. A simulation of the photothermal lens signal formation in a multi-thermal-lens equivalent configuration of the system is performed and validated by comparing the experimental signals of single, dual and ten-pass configurations to theoretically calculated values. The theoretically predicted enhancement of the signal is 9 to 10-fold for a weak thermal lens when comparing the ten-pass configuration with the conventional single-pass thermal lens system. Experimentally achieved signal enhancement in the ten-pass system is 8.3 for pure ethanol sample and between 8 and 9 for solutions with different concentrations of the Fe(II) - 1,10-Phenanthroline complex. Additionally, a value of 9.1 was calculated as the ratio of the slopes of the calibration lines obtained using the ten-pass and single-pass configurations. The achieved limit of detection for determination of Fe(II), in the ten-pass configuration, was 0.4 µgL-1, with a relative standard deviation around 4.5%, which compares favorably with previously reported results for TLS determination of Fe(II) in thin samples using low excitation power. For the multi-pass configuration the linear range of measurement is reduced when compared to the single-pass configuration. This is explained by the theoretical analysis of the photothermal signal under multi-pass condition, which shows the important contribution of the nonlinear term in the theoretical expression for the photothermal signal. The ten-pass configuration, which is presented and validated experimentally for the first time, offers important signal enhancement needed in recently developed TLS instruments with tunable, low power excitation sources.
Najdeno v: osebi
Ključne besede: Thermal lens spectrometry, Photothermal detection, Trace determination, Chemical sensor
Objavljeno: 10.12.2019; Ogledov: 332; Prenosov: 0
Polno besedilo (656,75 KB)

Najdeno v: osebi
Ključne besede: Non-Sac­cha­romyces yeast, Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion
Objavljeno: 23.01.2020; Ogledov: 307; Prenosov: 0
Polno besedilo (919,86 KB)

Opis: Conventionally, alcoholic fermentation in the production of wine is performed by yeast species Saccharomyces cerevisiae. There are numerous starters available, however due to the growing demand for wines with specific characteristics, other Saccharomyces and non-Saccharomyces species are being investigated for potential use as starters. [1]. Yeast selection has involved the development of techniques for detecting strains that might improve wines in terms of aroma, structure, colour and other technological properties [2]. Colour of the wine can be affected as some metabolites produced by yeast during fermentation may react with grape anthocyanins to produce highly stable pyranoanthocyanins. For the facilitation of formation of vinylphenolic pyranoanthocyanins, yeast strains with high hydroxycinnamate decarboxylase activity are used (HCDC). The mechanism of reaction is decarboxylation of hydroxycinnamic acids and formation of vinylphenols that condense with grape anthocyanins and form stabile vinyphenolic pyranoanthocyanin adducts [3]. It has been demonstrated that some non-Saccharomyces strains (Pichia guillermondii, Schizosaccharomyces pombe) have positive HCDC activity and they can produce vinylphenolic pyranoanthocyanins in higher concentrations than S. cerevisiae. A simple way of determining whether the yeast strain has HCDC activity or not, is the use of fermentation media with the addition of hydroxycinnamic acids, such as p-coumaric acid. The degradation of p-coumaric acid and transformation into 4-vinylphenol (and possibly in 4-ethylphenol) can be checked by LC-DAD. Most of the published data has been done on smaller number of strains. The goal of our work was to develop simple method for the screening of Slovenian in-house yeast collection, comprising of native isolates that mostly originated from Vipava valley and Karst region, and therefore try to determine strains with high HCDC activity. These strains can be used for wine fermentations in order to produce more stable pyranoanthocyanins; which is especially important in wines that has less anthocyanin concentration already from the grape, such as Pinot Noir. 103 different yeast strains belonging to 28 species were selected for the assessment of HCDC activity. In some cases the difference in p-coumaric acid metabolism rate between two strains exceeded 90%. All tested S. paradoxus strains showed higher than 40% degradation rate of p-coumaric acid. HCDC activity of S. cerevisiae strains which is the species most commonly used in fermentation, varied between 5.1 and 66.1%. The commercial strains tested, FPC and EC118 showed 43.9 and 21.5% conversion rate, respectively. It was observed that some native strains had higher HCDC activity than commercial tested ones. Three strains produced vinylphenol in concentration higher than 50 ppm, two of them being P. guillermondii and another strain being S. paradoxus (Sut85). In general strain with high HCDC activity also produced high concentration of 4-vinylphenol. The results showed that HCDC activity is highly strain dependent, which correlates with the literature data available. The proposed method is very simple and does not require special sample preparation prior to HPLC analysis. Furthermore, the proposed fermentations in deep-well microtiter plates allow the screening of high number of strains. The method could be used for routine screening, to determine which strain has high HCDC activity and produces high concentration of vinylphenols and can therefore be used in future for determination of strains ability to synthesize vinylphenolic pyranoanthocyanins.
Najdeno v: osebi
Ključne besede: yeast, hydroxycinnamate decarboxylase, 4-vinylphenol
Objavljeno: 18.06.2018; Ogledov: 1339; Prenosov: 0
Polno besedilo (4,46 MB)

Najdeno v: osebi
Ključne besede: yeast, Saccharomyces, non-Saccharomyces, wine colour, pyranoanthocyanins
Objavljeno: 20.12.2019; Ogledov: 393; Prenosov: 0
Polno besedilo (1,01 MB)

Opis: This work focuses on assessing the analytical capabilities of a new photothermal lens method based on the self-mixing effect to reliably measure metallic traces in water-ethanol solutions. We compare it with the conventional thermal lens scheme, considering the low detection limit and versatility. A theoretical model is presented to describe the laser power variations as a function of the photothermal parameters of the analyzed sample. The experimental results demonstrate that the laser intensity variations, induced by the external optical feedback, are governed by the photothermal lens effect. Measurements of Fe(II)-1,10-phenanthroline in water–ethanol solutions show a favourable correspondence and agreement with the theory. The low detection limits obtained by the two analytic techniques also agree very well. Nevertheless, our instrument presents advantages regarding compactness and simplicity, suggesting that this platform could be potentially useful as a robust analytical tool for metallic trace detection. In addition, calibration of the method is performed by measuring the so-called self-mixing constant.
Najdeno v: osebi
Ključne besede: thermal lens, photothermal spectroscopy, self-mixing effect, trace detection
Objavljeno: 05.04.2019; Ogledov: 619; Prenosov: 0
Polno besedilo (715,09 KB)