牛奶水溶液荧光光谱影响因素的研究  

Research on Influencing Factors of Milk Aqueous Solution Fluorescence Spectrum

作　　者：顾春峰[1] 兰秀风[1] 于银山[1] 卢礼萍[2] 

机构地区：[1]南京航空航天大学理学院,江苏南京211106 [2]南京农业大学理学院,江苏南京210095

出　　处：《激光与光电子学进展》2012年第3期126-131,共6页Laser & Optoelectronics Progress

基　　金：国家自然科学基金青年基金(11004103);瞬态光学与光子技术国家重点实验室项目(SKLST201004)资助课题

摘　　要：研究了纯牛奶、高钙奶、高钙低脂奶和过期约10天的纯牛奶水溶液的三维荧光光谱特征。实验结果表明,牛奶水溶液的荧光峰随着激发波长的增长而红移;当激发波长大于340nm时,荧光光谱上出现次级荧光峰,且该峰也随激发波长的增加而红移。通过对比研究发现,牛奶的浓度对牛奶水溶液荧光光谱的影响不大,而牛奶品种对其荧光光谱影响较大,尤其是高钙低脂奶。过期的牛奶水溶液在较长或者较短波长激发光激励下,荧光峰强度高于未过期的同类牛奶。初步分析了在一定激发波长下高钙低脂奶、过期牛奶的荧光强度比其他样品荧光强度强的原因。研究结果可为利用荧光光谱技术检测牛奶品质提供参考。Three-dimensional fluorescence spectra of pure milk, milk with high calcium, milk with high calcium and low fat, and pure milk expiring by about 10 days are researched. The experiment indicates that the fluorescence peak of milk aqueous solution shows red shift with the increase of stimulation wavelength. When the stimulation wavelength is longer than 340 nm, a secondary fluorescence peak appears in the fluorescence spectrum, and it also shows red shift with the increase of stimulation wavelength. By comparison it is found that the concentration has little effect on fluorescence spectrum of milk aqueous solution, while the species of milk has greater impact, especially the milk with high calcium and low fat. The reason why the fluorescence intensities of the milk with high calcium and low fat and the expired milk are stronger under certain stimulation wavelength is analyzed preliminary. The findings may provide reference when using the fluorescence spectrum to identify milk quality.

关 键 词：生物技术 三维荧光光谱 发射光谱 牛奶水溶液 

分 类 号：O433.4[机械工程—光学工程]