Detection of Chemical Preservatives by the Use of Fluorescence

형광(螢光)을 이용한 식품(食品) 방부제의 검사(檢査)

  • Lee, Mie-Soon (Department of Food and Nutrition, Duk Sung Women's College)
  • 이미순 (덕성여자대학 식품영양학과)
  • Published : 1979.09.15


A rapid and simple method for detecting chemical preservatives was attempted on the basis of emitted fluorescence at the illumination of UVSL-25 mineral light. Absorption and fluorescence spectra of powdered samples dispersed in liquid paraffin revealed characteristic patterns depending on chemical preservatives. Detection of chemical preservatives was more readily accomplished by simultaneous comparison of spectral characteristics at long and short wave ranges of the exciting light.