煎炸食用油质量变化的同步荧光光谱研究  

Spectra Study on the Quality Change of Deep Frying Edible Oils by Synchronous Scan Fluorescence Spectra

作　　者：贾艳华[1] 徐晓轩[1] 杨仁杰[2] 梁骏[1] 周新勇[3] 张存洲[1] 

机构地区：[1]南开大学物理学院光子学中心,天津300071 [2]天津农学院机电系,天津300384 [3]天津市耀华中学,天津300040

出　　处：《光子学报》2006年第11期1717-1720,共4页Acta Photonica Sinica

基　　金：国家教育部"振兴计划"(A01504)资助

摘　　要：利用同步扫描荧光光谱法,并结合红外吸收光谱法对经过高温煎炸的几种食用油进行了分析和研究.实验发现,与新油相比煎炸后的食用油在370～380 nm附近的荧光峰消失,表明一些营养物质（如维生素E）的挥发或分解;而461 nm和479 nm附近出现的新荧光峰,和红外光谱区1745 cm附近的红外吸收增加表明油样中含有羰基C＝O基团的物质的增加.从而表明荧光光谱方法可以用来对煎炸食用油进行检测.Unfried and fried oils were analyzed and studied by synchronous scan fluorescence spectra and combined with infrared absorption spectra. Synchronous scan fluorescence gave a narrower and simpler spectrum and was of extensive use for multi fluorescence analysis. In this method, both excitation and emission monochromators were scanned simultaneously keeping a fixed wavelength interval（△λ）between them （constant △λ mode）. In experiment, the optimization △λ, was 10 nm. The synchronous scan fluorescence was obtained in the emission wavelength range of 250 nm-700 nm. Compared with fresh oils, in the fluorescence spectra image of fried oils,fluorescence peak value in 370-380 nm disappeared,and two fluorescence peak value in 461 nm and 479 nm emerged. In 1745 cm^-1 ,the intensity of infrared absorption increased. All of this indicate that the number of carbonyl （C=O）increased, which was the same to chromatogram approximately.

关 键 词：同步扫描荧光光谱法 红外吸收光谱法 煎炸食用油 羰基基团 

分 类 号：O572.31[理学—粒子物理与原子核物理]