激光技术2013，Vol.37Issue(1)：109-113,5.DOI:10.7510/jgjs.issn.1001-3806.2013.01.027
几种常见食用油加热后荧光光谱特性变化的研究
Study on characteristics of fluorescent spectra of several kinds of heated common edible oil
摘要
Abstract
In order to study the fluorescent spectral characteristics of edible oil after heating, at different heating time and number of heating times, the fluorescent 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 fluorescent spectra was analyzed. The characteristic data of the fluorescent spectra of heated oil was observed. The results show that the number of the edible oil' s fluorescent peaks decrease, the peak wavelengths move towards the longer wave region and the fluorescent intensity increases with the increase of heating time or times. The changing extent of soybean oil' s fluorescent spectral characteristics is the minimum among these kinds of edible oil. These results provide reference for quality test and safety for edible oil.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Key words
spectroscopy/fluorescence spectra/heated/edible oil/fluorescent intensity/peak wavelength/fluorescence peak分类
数理科学引用本文复制引用
张咏,程瑶,闫雨桐,陈超,陈国庆..几种常见食用油加热后荧光光谱特性变化的研究[J].激光技术,2013,37(1):109-113,5.基金项目
江南大学国家大学生创新性实验计划资助项目(101029524) （101029524）
国家自然科学基金资助项目(61178032) （61178032）
江苏省科技支撑计划(社会发展)资助项目(BE2011828) （社会发展）
中央高校基本科研业务费专项资金资助项目(JUSRP31005) （JUSRP31005）
