基于三维荧光光谱技术的食用油快速分析研究

Rapid Analysing Edible Oil Using Three Dimensional Fluorescence Spectroscopy

利用F7000荧光分光光度计测得橄榄油等几种食用油及其煎炸油的三维荧光光谱,并用提高峰值阈值等算法进行分析.分析发现:不同品种食用油的三维荧光等高线图差异明显,具有指纹特征性;同一种食用油经过不同时间高温加热后的三维荧光光谱存在荧光等高圈中心波长红移、峰值强度减弱趋势.利用吸收光谱法测得同一种油加热不同时长油样的透射光谱并进行比对,发现差异性不明显.实验表明:食用油的三维荧光光谱指纹特征可用于食用油品种的鉴定,根据其荧光峰值强度大小、中心波长位置可以实现食用油品质的定性分析.

Edible oil analysis based on three dimensional fluorescence specscopy was introduced. The 3D fluorescence spectra of variety kinds edible oils was obtained by using Hitachi FT000, the peak value of thresholds of those experimental spectra was increased and analyzed. The results show that there are obvious characterizes between the variety kinds edible oils, so the fluorescence fingerprint technique can be used to distinguish various edible oils. There are also obvious differences between the edible oils with the fried edible oils at the central wavelength and the peak intensity of three dimensional fluorescence spectra. These fried edible oils were heated in high temperature for different minutes, whereas there is no significant distinction between their transmission spectrum. Therefore, the experiments prove that the three dimensional fluorescence spectroscopy is a practical quick analysis method for the edible oils both in kinds and in qualities.