食用香醋溶液的荧光光谱特性研究应用正文.doc

食用香醋溶液荧光光谱特征研究 摘 要：分别从试验和理论上研究了紫外光激励下不一样浓度食用香醋溶液所产生荧光发射光谱、偏振荧光光谱和同时荧光光谱，并分析了其谱线特征和发光机理。结果表明，在不一样紫外光激励下，食用香醋溶液在425-500 nm范围出现显著荧光峰，荧光峰位在475 nm周围，其最好激励波长为380 nm，浓度为4%香醋溶液其光谱特征最为显著，当香醋溶液浓度增至4%后会发生荧光猝灭，强度线性衰减。利用荧光偏振技术得悉食用香醋溶液对波长为380 nm偏振紫外光有强烈吸收，并发射峰位在470 nm偏振荧光。在偏振光激励下，荧光体也将发射出对应偏振荧光。经过对同时荧光光谱研究，得悉同时荧光光谱同时扫描激发和发射光谱，不一样浓度下香醋溶液同时光谱改变较大，低浓度时，较小分子量发光物质占发光关键成份，浓度高时，大分子化合物占关键发光地位，故出现随浓度增加光谱结构向较大波优点转移特征。本文研究可为食醋品质判定和食醋分类提供一定参考。 关键词：食用香醋 荧光光谱 偏振光谱 同时光谱 紫外光激励 Study on fluorescence spectral characteristics of Edible Aromatic vinegar Abstract：From the theory and experiment on excited by UV light with different concentrations of edible vinegar solution to produce the fluorescence emission spectra, fluorescence polarization and synchronous fluorescence spectroscopy, and analyzes its characteristics and mechanism of luminescence spectrum. The results showed that, under different excited by UV light, edible vinegar solution in the 425-500nm range appear obvious peak fluorescence, fluorescence peak near 475 nm, the optimal excitation wavelength was 380 nm, the concentration of 4% of the vinegar solution to their spectral properties are the most significant, when vinegar solution concentration increased to 4% will occur after the fluorescence quenching, strength linear attenuation. The fluorescence polarization technology that edible vinegar solution on wavelength of 380nm polarized UV light has strong absorption, and emission peak at470 nm fluorescence polarization. In the light of incentives, phosphor will emit the fluorescence polarization. Through the study on synchronous fluorescence spectra, that the synchronous fluorescence spectroscopy and scanning the excitation and emission spectra, under different concentrations of vinegar solution by synchronous spectral change is bigger, low concentration, small molecular weight substances for luminous component, at high concentration, large molecular compounds account for the major lighting position, it appears with the concentration