基于低温等离子体辉光特征的食品安全检测系统的研究

Research based on the specialities of plasma glow about the system of detecting the toxicants in food

提出一种对食品中有毒物质进行检测的新方法。主要利用食品中的有毒物质经过气化后产生的低温等离子体辉光的不同特性进行研究,从而达到快速准确地检测食品中有毒物质的目的。通过介绍冷等离子体形成的一般原理,设计一组直流真空放电实验,对实验中的有毒气体辉光产生与极间距离、温度、气压的关系以及阴极位降区的特点做了定性研究,为今后对辉光色度的研究奠定基础。

This paper puts forward a new detecting method of toxicants in food. The research which is made by gasifying the toxicants in food to generate different specialties of plasma glow with low temperature, meets the requirement of detecting the toxicants in food fast and accurately. It analyzes qualitatively the relationship between the generation of toxicant glow and the distance, temperature and air pressure between the two poles, and the features of the lower area of cathode through introducing general principles to form plasma with low temperature and a design of a series of vacuum discharging experiments with direct current, which lays a foundation for glow chroma research in the future.