Abstract：In order to ensure security of fried food and find out regularity of frying oil, the change of linseed oil fried in different time was investigated by three dimensional fluorescence and UV. The experiment results showed that the property of fried oil has not changed obviously in first two hours, but with the prolongation of frying time, the fluorescence spectra and UV spectra of fried linseed oil changed immensely after frying for six hours, which indicates that more harmful substances were produced after linseed oil was fried more than six hours.
纳鹏军，晋晓勇 . 煎炸胡麻油分子光谱分析研究[J]. 光谱学与光谱分析, 2011, 31(07): 1889-1891.
NA Peng-jun，JIN Xiao-yong. Study on Molecular Spectrum of Fried Linseed Oil. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2011, 31(07): 1889-1891.
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