橙汁中卡拉胶的荧光光谱检测

应用多功能荧光光谱仪测得三种市售100%橙汁和鲜榨橙汁的三维荧光光谱并提取其特征参数，比较发现其三维荧光光谱及特征参数存在较为明显的差异，特别是在683 nm处。推断可能是三种市售100%橙汁中加入了食品添加剂的原因。在鲜榨橙汁中加入卡拉胶，检测得卡拉胶及加入卡拉胶的鲜榨橙汁的三维荧光光谱，发现卡拉胶为荧光物质。将加入卡拉胶的鲜榨橙汁的三维荧光光谱与三种市售100%橙汁的三维荧光光谱相比较，发现它们基本一致，并且其特征参数也基本一致，由此可推断三种市售100%橙汁均含有卡拉胶。本实验可为卡拉胶在橙汁中的定量检测提供一定帮助。

Detection of Carrageenan in the Orange Juice Using Fluorescence Spectra Methods

Using the FLS920P spectrometer of Edinburgh Instruments the three-dimensional fluorescence spectra of the fresh orange juice and the three samples of 100% orange juice bought in the supermarket were studied and their characteristic parameters were obtained. The comparison of the spectra and the characteristic parameters shows that they are apparently different, especially at the emission wavelength of 683 nm. This might be caused by the food additives added into the orange juice bought. The three-dimensional spectrum of the fresh orange juice with carrageenan was obtained. The comparison of the samples bought and the one with carrageenan shows that they are with little difference. The characteristic parameters of them are almost of no difference. Thus the conclusion can be drawn that the samples bought all have carrageenan. The results of the paper can somewhat help quantitatively study carrageenan in the orange juice.