现代科学仪器Issue(3)：57-59,3.
典型食用油的荧光光谱特性与拉曼光谱特性研究
Study on Fluoresces Spectrum and Raman Spectrum for Typical Cooking Oil
摘要
Abstract
A system based on spectrum analysis for cooking oil testing is established by combining laser- induced- fluoresce 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 obvious difference betweenthe fluoresce spectrums for these samples. The sysytem can be used as a reference for oil pollution classification and recognition. This technology can be used for in-situ monitoring equipments.关键词
激光诱导荧光/拉曼光谱/食用油快速检测/食品安全Key words
Laser-induced-fluoresce (LIF)/Raman spectrum/Fast testing of cooking oil/Food safety分类
数理科学引用本文复制引用
冯巍巍,付龙文,孙西艳,田小雪,王传远,熊华,李延斌,陈令新..典型食用油的荧光光谱特性与拉曼光谱特性研究[J].现代科学仪器,2012,(3):57-59,3.基金项目
科技部“十二五”农产品与食品安全现场快速检测用生物传感技术与系列仪器研发项目,国家自然科学基金项目（40806048）,中国科学院“百人计划”项目资助,南昌大学食品科学与技术国家重点实验室开放基金资助 （）
