几种常见食用油加热后荧光光谱特性变化的研究.pdfVIP

第 37 卷第 1 期 激 光 技 术 Vol. 37 , No. 1 2013 年 1 月 LASER TECHNOLOGY January ,2013 文章编号: 1001-3806(2013)01-0109-05 几种常见食用油加热后荧光光谱特性变化的研究 张味，程瑶，闰雨辆，陈超，陈国庆* (江南大学理学院，无锡 214122 ) 摘要:为了研究食用油加热后荧光光谱特性的变化，采用美国 Roper Scientific 公司的 SP-2558 多功能光谱测量系 统，对花生油等 7 种常见食用油在不同加热时间和加热次数情况下的荧光光谱进行了实验检测和机理分析，取得了加热 后食用油的荧光光谱的特征数据。结果表明，随着加热时间或次数的增加，食用油的荧光光谱出现荧光峰个数减少、峰 值波长红移、荧光强度增加等变化;食用汹经长时间加热后的变化比反复加热更大;大豆油加热后的荧光光谱参量变化 最小。该研究结果可为食用泊的品质检测和安全使用提供参考。 关键词:光谱学;荧光光谱;加热;食用油;荧光强度;峰值波长;荧光峰 中固分类号: 0433.4 文献标识码: A doi: 10. 7510/jgjs. issn. 1001-3806.2013.01. 027 Study 00 characteristics of fluoresceot spectra of several kiods of heated commoo edible oil ZHANG Yong , CHENG Y;ω ， YAN Yu-tong , CHEN Chα0 ， CHEN Glω -qmg (School of Science. Jiangnan University , Wuxi 214122 , China) Abstract: In order to study the f1uorescent spectral characteristics of edible oil after heating , at different heating time and number of heating times , the f1uorescent spectra of 7 kinds of edible oil were detected with an American Roper Scientific SP-2558 multi -functional spectral measuring system. At the same time , the mechanism of the f1uorescent spectra was analyzed. The characteristic data of the f1uorescent spectra of heated oil was observed. The results show that the number of the edible oil s f1uorescent peaks decrease , the peak wavelengths move towards the longer wave region and the f1uorescent intensity increases with