荧光法鉴定柑桔汁饮料掺假  

作　　者：胡耀星[1] 袁三喜 李静娜 张平 朱其明 

机构地区：[1]武汉生物工程学院,湖北武汉430010 [2]武汉市疾病控制中心,湖北武汉430010

出　　处：《食品工业科技》2005年第5期166-168,共3页Science and Technology of Food Industry

摘　　要：用荧光光度计调查了35个品种柑桔原汁的荧光特性,结果表明,这些柑桔汁具有相同的荧光吸收,最大激发波长平均值为288.8nm,变化范围284.6～296.5nm,最大发射波长348nm。原汁用水稀释至1%时,荧光强度的平均值为65.94nm(25℃),该方法至少可检测出0.5%原汁。本文提出用检查柑桔汁饮料激发光谱在280～300nm有无最大吸收作为判定饮料中有无原汁的方法。模拟柑桔汁饮料在280～300nm无吸收,将此方法应用于实际工作中,效果很好。该法快速、灵敏、简单、准确。The fluorescence spectral characteristics of 35 citrus juices was investigated. The result is as fellows: all the citrus (water solution, not ethanol solution as Petrus reported) have the similar fluorescence spectral characteristics, and its EM is about 348nm changing between 284.6 and 296.5nm. When the concentration is 1% ( citrus juice), the average fluorescence intensity is 65.94nm(25℃). We use this characteristics of citrus juice to identify the adulterated citrus juice beverage. When used in practice this method it's fast, sensitive, easy and precise.

关 键 词：荧光特性 柑桔汁饮料 掺假 

分 类 号：TS207.7[轻工技术与工程—食品科学]