CAJ | 학술논문

基于催化发光原理建立了一种鉴别食醋种类和真伪的新方法。该方法不需要对样品进行前处理，操作简便。在进样量10μL，温度290℃以及检测波长400 nm的最佳条件下，以纳米MgO作为催化材料，于密闭体系获取了13个醋样的特征发光响应曲线。通过对比分析曲线的出峰时间、峰高、峰数量和峰型的差异，可以从种类上对食醋进行识别。另外，人工配制的合成醋以及掺水劣质醋的发光曲线与真实醋样的发光曲线区别明显。研究结果表明，应用本方法可通过建立食醋的图谱库和实际样品检测进行对照，用于食醋的真伪鉴别和质量控制。
기우최화발광원리건립료일충감별식작충류화진위적신방법。해방법불수요대양품진행전처리，조작간편。재진양량10μL，온도290℃이급검측파장400 nm적최가조건하，이납미MgO작위최화재료，우밀폐체계획취료13개작양적특정발광향응곡선。통과대비분석곡선적출봉시간、봉고、봉수량화봉형적차이，가이종충류상대식작진행식별。령외，인공배제적합성작이급참수렬질작적발광곡선여진실작양적발광곡선구별명현。연구결과표명，응용본방법가통과건립식작적도보고화실제양품검측진행대조，용우식작적진위감별화질량공제。
A new method for vinegar identification based on cataluminescence was established in the present re -search.It is easy to operate without any sample preparation .In a closed reaction cell , at an optimal injection volume of 10 μL, reaction temperature of 290 ℃and detection wavelength of 400 nm, the unique luminescent response profiles of 13 different vinegars on nano-MgO surfaces were gained .The results show that vinegars of different types can be distinguished by the peak time , peak height , peak number and peak shape of their unique response profiles .The luminosity curve changes greatly when vinegars are synthesized by ourselves or adultera -ted with water .Results show that fingerprint database can be established by the unique luminescent response profiles of vinegars , we believe that it has great potential for authentication and quality control .