食用香醋溶液的荧光光谱特性研究.docVIP

食用香醋溶液的荧光光谱特性研究 分别从实验和理论上激励所产生的荧光光谱结果表明，溶液在nm范围明显的荧光峰荧光峰位nm附近，其最佳激励波长为nm，浓度为4%的香醋溶液其光谱特性最为显著，当浓度增至后发生荧光猝灭，强度线性。本文的研究提供参考。 ： Abstract：From the theory and experiment on excited by UV light with different concentrations of edible vinegar solution to produce the fluorescence emission spectra, fluorescence polarization and synchronous fluorescence spectroscopy, and analyzes its characteristics and mechanism of luminescence spectrum. The results showed that, under different excited by UV light, edible vinegar solution in the 425-500nm range appear obvious peak fluorescence, fluorescence peak near 475 nm, the optimal excitation wavelength was 380 nm, the concentration of 4% of the vinegar solution to their spectral properties are the most significant, when vinegar solution concentration increased to 4% will occur after the fluorescence quenching, strength linear attenuation. The fluorescence polarization technology that edible vinegar solution on wavelength of 380nm polarized UV light has strong absorption, and emission peak at470 nm fluorescence polarization. In the light of incentives, phosphor will emit the fluorescence polarization. Through the study on synchronous fluorescence spectra, that the synchronous fluorescence spectroscopy and scanning the excitation and emission spectra, under different concentrations of vinegar solution by synchronous spectral change is bigger, low concentration, small molecular weight substances for luminous component, at high concentration, large molecular compounds account for the major lighting position, it appears with the concentration increased spectral structure to larger wavelength shift characteristic. The research of this paper can provide good quality identification and classification of vinegar to provide a certain reference. Keywords: Edible Aromatic vinegar Fluorescence spectroscopy Polarization spectroscopy Synchronous spectrometry UV incentive 目 录 引言..............................................................