Approximate non-destructive quantification of porphyrins in butter by front face fluorescence spectroscopy

Sammendrag

Dairy products contain natural occurrences of porphyrins, which are active and very effective photosensitizers. The origin and formation of these tetrapyrrols are yet unclear, and the concentration levels are not known. In this study, the approximate concentrations of protoporphyrin IX and hematoporphyrin in butter were determined by the use of front face fluorescence spectroscopy. The concentrations for both compounds were in the region 0.02 – 0.03 ppm.