常用合成食品色素荧光光谱研究

doi:10.3964/j.issn.1000-0593(2009)09-2518-05

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Abstract According to the characteristic of synthetic food colors molecule and the relationship between fluorescence and molecular structure, and through analyzing, it has been concluded that synthetic food colors is fluorescent material. By using SP-2558 multifunctional spectral measuring system, the three-dimensional fluorescence spectra of ponceau 4R, amaranth, tartrazine, sunset yellow and brilliant blue were measured. The results show that ponceau 4R excited by light at the wavelength of 330-430 nm can generate a strong fluorescence at the 621 nm peak wavelength with its best excitation wavelength being 376 nm, amaranth excited by light at the wavelength of 300-440 nm can generate a strong fluorescence at the 643 nm peak wavelength with its best excitation wavelength being 370 nm, tartrazine excited by light at the wavelength of 280-380 nm can generate a strong fluorescence at the 565 nm peak wavelength with its best excitation wavelength being 315 nm, sunset yellow excited by light with wavelength of 310-410 nm can generate a strong fluorescence at the 592 nm peak wavelength with its best excitation wavelength being 348 nm, and brilliant blue excited by light at the wavelength of 320-390 nm can generate a strong fluorescence at the 456 nm peak wavelength with its best excitation wavelength being 350 nm. Moreover, the fluorescence spectra of the five kinds of synthetic food colors were discussed. These results can provide helps for testing of food colors and food safety.

Key words：Synthetic food colors;Fluorescence spectra;Molecular structure;Food safety

Received: 2008-05-06 Accepted: 2008-08-08

ZTFLH:

O657.3

Corresponding Authors: ZHU Tuo E-mail: tzhu@jiangnan.edu.cn

Cite this article:

CHEN Guo-qing,WU Ya-min,WANG Jun, et al. Fluorescence Spectroscopy Study of Synthetic Food Colors [J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2009, 29(09): 2518-2522.

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https://www.gpxygpfx.com/EN/10.3964/j.issn.1000-0593(2009)09-2518-05 OR https://www.gpxygpfx.com/EN/Y2009/V29/I09/2518