Spectrophotofluorometry

Spectrophotofluorometry is an alternative term for spectrofluorometry, the technique that measures fluorescence intensity as a function of wavelength using excitation and emission monochromators. Its exceptional sensitivity suits trace-level food analysis, from B-vitamin assays to aflatoxin screening in nuts, grains, and spices, where legal limits sit at parts per billion. As with all fluorescence methods, results depend on careful calibration and an understanding of matrix effects, since quenching and background fluorescence can distort readings. In practice the two names describe the same measurement, and laboratories use whichever term their field prefers.