含有调味品的食用油荧光光谱分析

Fluorescence Spectra of Edible Oil with Seasoning

应用美国Roper-Scientific SP-2558多功能光谱测量系统,对7个品种的食用油在波长200～600 nm的光激励下的荧光光谱进行实验测量和特性分析。在此基础上,对溶入食盐、砂糖和味精等调味品的金龙鱼食用油的荧光光谱进行实验研究。结果表明,含有调味品的食用油的荧光特性与纯食用油的不同,尤其荧光强度有较大差异。在波长375 nm的光激励下,食用油与溶入食盐、砂糖、味精的食用油均产生两个荧光峰,峰值波长分别为472 nm和670 nm、465 nm和670 nm、466 nm和670 nm、474 nm和670 nm,荧光相对强度分别为16 366和4 688、14 918和4 805、17 494和4 705、45 333和11 824,根据荧光光谱可有效区分纯食用油和含有调味品的食用油。研究结果可为应用荧光光谱检测食用油提供参考,也可为鉴别"地沟油"等劣质有害油品提供帮助。

By using SP-2558 multi-spectral measurement system, the fluorescence spectra of 7 types of edible oil are measured with excitation wavelengths in 200 nm - 800 nm light excitation. The fluorescence spectra of the oil which dissolved salt, sugar and monosodium glutamate respectively were studied. By comparing, their fluorescence and fluorescence peak wavelength have differences with pure oil, but the fluorescence intensities are quite different. In the same ultraviolet （wavelength 375 nm） excitation, the pure oil, dissolved salt, dissolved sugar and edible oil samples dissolved in monosodium glutamate fluorescence peak wavelengths are 472 nm and 670 nm, 465 nm and 670 nm, 466 nm and 670 nm, 474 nm and 670 nm, the relative intensities are 16 366 and 4 688, 14 918 and 4 805, 17 494 and 4 705,45 333 and 11 824. Therefore, the results can effectively distinguish the edible oil by their fluorescence spectrum and edible oil with different kinds of seasoning. The results also provide a reference and help for the detection of waste oil＇through fluorescence spectroscopy.