Spectrofluorometry

Spectrofluorometry is a spectroscopic technique that records a sample’s fluorescence intensity across wavelengths. It uses two monochromators, one to select the excitation wavelength and one the emission wavelength, which gives both selectivity and sensitivity. It is among the most sensitive routine analytical techniques, making it valuable in food analysis for vitamins such as riboflavin, for mycotoxins like aflatoxins at trace levels, and for fluorescent contaminants. Results depend on careful calibration and matrix control, since fluorescence is easily quenched by other components of the sample.