Quenchingofluminescence by molecular oxygen is an inherent limitation in fluorescence and phosphorescence analysis, especially for liquid sample.
分子态氧对发光的猝灭作用,固有地限制着发光分析优良分析特性的实现,特别对液体样品。
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With the raising of baking temperature, the intensity ofluminescence was reduced, this may be caused by the changing concentration quenchingof the luminescence.