中文摘要：

为实现淀粉接枝共聚反应的随时检测监控及自动控制，以反应中产生的自由基具有发光特性为着眼点，研究淀粉悬浮液在紫外激励下产生的荧光光谱及其特性，可对淀粉接枝共聚反应中自由基的产生、发光和消失的特点及机理的探索提供理论和实验上的参考。实验结果表明：淀粉悬浮液在260～280nm的紫外光激励下，发射峰值波长在339nm左右。理论分析表明，淀粉分子环结构中醚键C-O-C的氧未共键电子吸收激发光子产生n→σ^＊跃迁后，发射出荧光。

英文摘要：

To achieve detection, monitoring and automation of starch graft copolymerzation, the investigation was carried out according to the luminescence of free radical produced in the reaction. The investigation on the fluorescence spectra of starch-water suspension excited by ultraviolet light and its characteristics contributes to the study of the characteristics and mechanisms of free radical coming into being, emitting and disappearing. The experimental results indicate that starch-water suspension can emit fluorescence, whose peak wavelength is about 339 nm. Furthermore, the physical mechanism of fluorescence emission of starch is analyzed. It is considered that this fluorescence comes from the transition from nonbonding electrons in the hetero-atom （O） of the functional group （C-O-C） called ether linkage to the antibonding orbital σ^＊.