8种食用植物油的荧光光谱分析  

Fluorescence spectrum analysis of 8 kinds of edible vegetable oil

作　　者：黄秀丽[1] 黄飞[1] 陈嘉聪[1] 赵智峰[1] 陈清清[1] 奉夏平[1] 

机构地区：[1]广东省惠州市质量计量监督检测所,广东惠州516003

出　　处：《食品工业科技》2014年第14期64-67,72,共5页Science and Technology of Food Industry

基　　金：广东省质量技术监督局科学项目(2013ZS02)

摘　　要：选取特级初榨橄榄油、芝麻油、花生油、玉米油、葵花籽油、菜籽油、大豆油、棕榈油、玉米油8种植物油脂共52个样品,采用分子荧光光度计,测定其同步荧光光谱和三维荧光光谱。结果表明:在同步荧光光谱图上,不同的植物油品种的特征吸收峰在出峰数目、出峰位置和强度上均有一定的差异;而三维荧光光谱具有"指纹性",具有更高的灵敏度,其谱图的差别也体现的更为明显和直观,可为植物油的鉴别和质量控制提供一种新型的参考方法。8 kinds of plant oil including extra virgin olive oil, sesame oil, peanut oil,corn oil,sunflower oil, rapeseed oil,soybean oil,palm oil,corn oil,a total of 52 samples were determined by molecular fluorescence photometer which gave out its synchronous fluorescence spectrum and the three dimensional fluorescence spectrum. The results showed that the synchronous fluorescence spectra,were characteristic of absorption peak in peak number,peak position and intensity of different varieties of vegetable oil. And the three dimensional fluorescence spectrum were ＂fingerprint＂ ,with higher sensitivity,the difference of the spectra were more obvious and intuitive. It could provide a new reference method as identification and quality control of vegetable oil.

关 键 词：植物油 分子荧光光谱法 同步荧光光谱 三维荧光光谱 

分 类 号：TS201.1[轻工技术与工程—食品科学]