SHI Ai-min1,ZHU Tuo2*,GU En-dong1,LIU Zhou-yi1,XU Hui1
1. School of Communication and Control Engineering，Southern Yangtze University，Wuxi 214122，China 2. School of Science，Southern Yangtze University，Wuxi 214122，China
Abstract：The fluorescence spectra of ponceau 4R induced by 220-400 nm light were studied in the present paper. The result shows that ponceau 4R has four obvious fluorescence spectral peaks respectively located at 420, 530, 635 and 687 nm, each of these fluorescence spectral peaks has different best induced light, and the corresponding fluorescence spectra were listed. It was considered that this fluorescence comes from the transition n→π* of n electrons in the —OH and π*→π of π electrons in the naphthalene. The fluorescence spectral peaks at 420 nm come from the transition n→π* and the other three fluorescence spectral peaks come from π*→π. But the intensity of the four fluorescence spectral peaks changes differently with the excited wavelength. This paper attempted to give the expression of the four fluorescence spectral peaks based on the microcosmic mechanism. The reason for that ponceau 4R has complex fluorescence characteristic is that ponceau 4R not only has big and conjugate structure such as naphthalene and provides electron group —OH which can intensify its ability to emit fluorescence, but also absorbs electron group such as NN which can depress its ability to emit fluorescence. Investigation on the fluorescence spectra and its characteristics will contribute to the study on the fluorescence spectra of other azo pigment and help find a new way for checking food safety.
[1] XI Gang-yi[日](西冈一). Translated by CHEN Wen-lin, TU Yi-ju, CAO Tong-yuan(陈文麟, 涂挹菊, 槽桐源, 译). Food Additives and Health(食品添加剂与人体健康). Beijing: Food Press of China(北京：中国食品出版社)，1989. 23. [2] ZHANG Yao-ting，et al(张耀亭，等). Chinese Journal of Health Laboratory Technolog(中国卫生检验杂志)，1998;8(5)：301. [3] HAN Jin-sheng，et al(韩津生，等). Chinese Journal of Health Laboratory Technolog(中国卫生检验杂志)，1997，7(5)：282. [4] ZENG Ling(曾 玲). Chinese Journal of Health Laboratory Technolog(中国卫生检验杂志)，1997，7(6)：369. [5] Minstry of Health of P. R. China(中华人民共和国卫生部编). Methods of Food Hygienic Analysis-Physical and Chemical Section(食品卫生检验方法-理化部分). Beijing: Standards Press of China(北京: 中国标准出版社), 1996. 166. [6] Talaska G, Alzoughool M. J. Environ. Sci. Health C Environ. Carcinog. Ecotoxicol. Rev., 2003, 21(2): 133. [7] Chung K T. Journal of Environ Science and Health, 2000, 18(1): 51. [8] Tsuda S, Murakami M, Matsusaka N, et al. Toxicol. Sci., 2001, 61(1): 92. [9] Agarwal K, Mukherjee A, Sharma A. Cytobios, 1993, 74(296): 23. [10] Ministry of Health of the People’s Repulic of China(中华人民共和国卫生部编). Hygenic Standards for Uses of Food Additives(食品添加剂使用卫生标准). Beijing: Standards Press of China(北京: 中国标准出版社), 1997. [11] WANG Yan-ji, SONG Zeng-fu(王彦吉, 宋增福). Spectrum Analysis and Coromatogram Analysis(光谱分析与色谱分析). Beijing: Peking University Press(北京: 北京大学出版社), 1995. 86. [12] LIU Ying, PENG Chang-de, LAN Xiu-feng, et al(刘 莹, 彭长德, 兰秀风, 等). Actra Physica Sinica(物理学报)，2005，54(11)：5455. [13] XU Hui, ZHU Tuo, SHI Ai-min, et al(徐 辉, 朱 拓, 史爱敏, 等). Chinese Journal of Spectroscopy Laboratory(光谱实验室), 2006, 23(6): 1150. [14] ZHU Tuo, CHE Guo-qing, YU Rui-peng, et al(朱 拓, 陈国庆, 虞锐鹏, 等). Optical Technique(光学技术), 2006, 32(1): 11. [15] ZHU Tuo, CHE Guo-qing, YU Rui-peng, et al(朱 拓, 陈国庆, 虞锐鹏, 等). Laser Technology(激光技术), 2005, 29(5): 470. [16] SONG Chun-yuan, LI Rong-qing, GE Li-xin(宋春元, 李荣青, 葛立新). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2007, 27(3): 534. [17] ZHU Tuo, CHE Guo-qing, YU Rui-peng, et al(朱 拓, 陈国庆, 虞锐鹏, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2006, 26(2): 291. [18] YANG Sheng-ke, ZHANG Jin-ping, XU Yong-hua, et al(杨胜科, 张金平, 徐永花, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2007, 27(2): 325. [19] XU Hui, ZHU Tuo, YU Rui-peng, et al(徐 辉, 朱 拓, 虞锐鹏, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2007, 27(7): 1381.
