三维荧光光谱对食用植物油中煎炸油的检测  

Detection of Fried Oil in Edible Oil Based on Three-Dimensional Fluorescence Spectroscopy

作　　者：陶春先[1] 阮俊[1] 舒顺朋 韩朝霞[1] 

机构地区：[1]上海理工大学光电信息与计算机工程学院上海市现代光学系统重点实验室,上海200093

出　　处：《中国激光》2016年第1期213-219,共7页Chinese Journal of Lasers

基　　金：国家863计划(2013AA030602);国家自然科学基金(61176085);上海市自然科学基金(13ZR1427800)

摘　　要：三维荧光光谱技术是重要的物质分析技术之一。基于三维荧光光谱技术对掺杂煎炸油的食用植物油进行了检测,分析了不同掺杂浓度下的光谱强度、光谱峰值位置和瑞利散射。研究发现发射波长、光谱强度和瑞利散射随着掺杂浓度会发生相应变化。为了更加准确地分析煎炸油对食用植物油的影响,对掺杂过程中的维生素E荧光峰进行了分析。实验发现,维生素E荧光峰的位置随着掺杂浓度变大发生红移,同时荧光强度随着掺杂浓度变大而变小。通过掺杂5%煎炸废弃油的食用油和纯植物油的荧光发射光谱的对比,验证了三维荧光光谱检测具有较高的灵敏度。实验结果表明三维荧光光谱分析技术对食用植物油中是否掺杂煎炸油的检测是可行、有效的。Three- dimensional fluorescence spectroscopy is one of the most important techniques to analyze substance. The adulterated edible oil is detected, and Rayleigh scattering, spectral intensity and position of characteristic peak are analyzed through three-dimensional fluorescence spectroscopy. It is found that the Rayleigh scattering, emission wavelength and spectral intensity vary with the increase of concentration of fried oil. In order to exactly analyze the impact of the fried oil on edible oil, the fluorescence peak of vitamin E is discussed. The experimental results show that the redshift of the fluorescence peak of vitamin E is observed and the fluorescence intensity declines with the dosage concentration increasing. The sensitivity and reliability of the three-dimensional fluorescence spectroscopy technique is demonstrated. As the results show, the detection of fried oil in edible oil based on three-dimensional fluorescence spectroscopy is feasible and effective.

关 键 词：光谱学 三维荧光光谱 光谱强度 荧光峰 煎炸油 

分 类 号：O433[机械工程—光学工程]