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《Food Science》 2006-04
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A Study of Fluorescence Spectra of Starch Suspension

HE Hai-jian1,ZHU Tuo2,*,YU Rui-peng3,GU Zheng-biao4,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; 3.Testing and Analysis Center, Southern Yangtze University, Wuxi 214036, China; 4.School of Food Science, Southern Yangtze University, Wuxi 214036, China)  
To achieve detection, monitoring and automation of starch graft copolymerzation, the investigation is being made according to the specifity of free radical luminescence produced in the reaction. The investigation on the fluorescence spectra and its characteristics of starch-water suspension induced by ultraviolet light contribute to study the characteristics and mechanisms of free radical coming into being, emitting and disappearing. In comparison with fluorescence spectra of tetrahydrofuran and tetrahydropyran whose molecular structures are both epoxy, it is further verified that this fluorescence comes from the transition from nonbonding n electrons in the hetero-atom (O) of the functional group (C-O-C) called ether linkage to the antibonding orbitσ*.
【Fund】: 国家自然科学基金资助项目(20276027)
【CateGory Index】: O636.12
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