A Study of Fluorescence Spectra of Starch Suspension

Abstract

Abstract: 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*.

Key words: , starch； tetrahydrofuran； tetrahydropyran； absorption spectrum； fluorescence spectrum； free radical； graft copolymerization；

HE Hai-Jian, ZHU Tuo, YU Rui-Peng, GU Zheng-Biao, XU Hui. A Study of Fluorescence Spectra of Starch Suspension[J]. FOOD SCIENCE, 2006, 27(4): 27-30.

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A Study of Fluorescence Spectra of Starch Suspension

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