为了研究食用油加热后荧光光谱特性的变化, 采用美国Roper Scientific公司的SP-2558多功能光谱测量系统, 对花生油等7种常见食用油在不同加热时间和加热次数情况下的荧光光谱进行了实验检测和机理分析, 取得了加热后食用油的荧光光谱的特征数据。结果表明, 随着加热时间或次数的增加, 食用油的荧光光谱出现荧光峰个数减少、峰值波长红移、荧光强度增加等变化; 食用油经长时间加热后的变化比反复加热更大; 大豆油加热后的荧光光谱参量变化最小。该研究结果可为食用油的品质检测和安全使用提供参考。

In order to study the fluorescent spectral characteristics of edible oil after heating, at different heating time and number of heating times, the fluorescent spectra of 7 kinds of edible oil were detected with an American Roper Scientific SP-2558 multi-functional spectral measuring system. At the same time, the mechanism of the fluorescent spectra was analyzed. The characteristic data of the fluorescent spectra of heated oil was observed. The results show that the number of the edible oil’s fluorescent peaks decrease, the peak wavelengths move towards the longer wave region and the fluorescent intensity increases with the increase of heating time or times. The changing extent of soybean oil’s fluorescent spectral characteristics is the minimum among these kinds of edible oil. These results provide reference for quality test and safety for edible oil.