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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 important material analysis techniques. Based on the three-dimensional fluorescence spectroscopy, the edible vegetable oil with frying oil was tested, and the spectral intensity, peak position and Rayleigh scattering at different doping concentrations were analyzed. The study found that the emission wavelength, spectral intensity and Rayleigh scattering with the doping concentration will change accordingly. In order to analyze the effect of frying oil on edible vegetable oil more accurately, the fluorescence peak of vitamin E during doping process was analyzed. The experiment found that the position of vitamin E fluorescence peak redshift with the doping concentration becomes larger, while the fluorescence intensity becomes smaller as the doping concentration becomes larger. The comparison of the fluorescence emission spectra of edible oil and pure vegetable oil doped with 5% frying oil showed that the three-dimensional fluorescence spectroscopy has higher sensitivity. The experimental results show that the three-dimensional fluorescence spectroscopy is feasible and effective for the detection of whether or not frying oil is doped in edible vegetable oil.