关键词: 光谱学, 荧光光谱, 表面增强拉曼光谱, 苋菜红

Abstract: Fluorescence spectrometer and confocalmicro-Raman spectrometer were used to study the fluorescence spectroscopy and Raman spectroscopy of several synthetic food Colors. On the one hand, the fluorescence spectra of different concentrations were first measured and the spectral characteristics were discussed. On the other hand, the Raman spectroscopy of carcinogenic organic amaranth sample was studied as an example. In order to improve the detection sensitivity, 55nm gold nanparticles collosol as substrate and 785nm excitation light were used to study the surface enhanced Raman scattering spectrum of amaranth with different concentrations, and the detected minimum concentration was 10-17mol/L. The results provide spectrum experiment basis for reasonable utilization of the artificial color and the safe and rapid detection, also provides a new method for safety testing of other artificial color.

Key words: spectroscopy, fluorescence spectroscopy, surface enhanced Raman scattering spectrum, amaranth