典型食用油荧光光谱特性与拉曼光谱特性研究.PDFVIP

3 2012 6 No. 3 Jun. 2 0 1 2 Modern Scientifi c Instruments 57 O434.12;TH744.1 A Study on Fluoresces Spectrum and Raman Spectrum for Typical Cooking Oil 1 1 1 1 1 2 3 1 Feng Weiwei ,Fu Longwen ,SunXiyan ,Tian Xiaoxue ,Wang Chuanyuan ,Xiong Hua , Li Yanbin ,Chen Lingxin 1 ( Key laboratory of Coastal Environment Processes, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences. Yantai, 264003, China;2 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 3 College of Biosystem Engineering and Food Sciences, Zhejiang University, Hangzhou 310029 , China) Abstract A system based on spectrum analysis for cooking oil testing is established by combining laser- induced- fl uoresce and laser-Raman technology. Several oil samples were tested by this system. The measurement results showed that there are rich information of fluoresce and Raman spectrum for the oil samples and there are ob vious difference between the fl uoresce spectrums for these samples. The sysytem can be used as a reference for oil pollution classifi cation and recognition. This technology can be used for in-situ monitoring equipments. Key words Laser-induced-fl uoresce (LIF); Raman spectrum; Fast testing of cooking oil ; Food safety