Study on characteristics of fluorescent spectra of several kinds of heated common edible oil

In order to study the fluorescent spectral characteristics of edible oil after heating,at different heating time and number of heating times,the fluorescent spectra of 7 kinds of edible oil were detected with an American Roper Scientific SP-2558 multi-functional spectral measuring system.At the same time,the mechanism of the fluorescent spectra was analyzed.The characteristic data of the fluorescent spectra of heated oil was observed.The results show that the number of the edible oil's fluorescent peaks decrease,the peak wavelengths move towards the longer wave region and the fluorescent intensity increases with the increase of heating time or times.The changing extent of soybean oil's fluorescent spectral characteristics is the minimum among these kinds of edible oil.These results provide reference for quality test and safety for edible oil.