分子荧光光谱法检测食用油质量方法研究

Molecular Fluorescence Spectrometry for Detecting the Quality of Oil

为了研究不同质量食用油的分子荧光光谱特性,以岛津RF-5301型分子荧光光度计对不同质量食用油的荧光光谱图进行了分析研究,结果表明:在最佳激发波长722 nm、最佳发射波长422 nm处,不同质量食用油的荧光强度具有明显的差别,质量较好的食用油比差的食用油荧光强度强。

In order to study the different qualities of edible oil molecule fluorescence spectral characteristics to Shimadzu RF-5301 fluorescence spectrophotometer for different types of molecular fluorescence spectra quality edible oil were analyzed, the results showed that： the optimum excitation wavelength 722 nm, most Jia emission wavelength at 422 nm, the fluorescence intensity of different quality oil with significant differences, the better the quality of the edible oil worse than strong fluorescence intensity.