探討五種常見的食用芽菜—綠豆芽、黃豆芽、豌豆芽、苜蓿芽及蘿蔔嬰中之螢光物質，使用六種溶媒萃取，發現甲醇的萃取效果最高，乙醇次之。五種芽菜中綠豆芽甲醇萃取物（methanolic extracts of mungbean sprouts, MEMS）的螢光強度最高，其激發波長及發射波長分別為339及395nm。黃豆芽甲醇萃取物（methanolic extracts of soyben sprouts, MESS）的螢光強度次高，其激發波長及發射波長分別為350及410nm。螢光增白劑FB351的激發波長及發射波長分別為238及435nm。日光光照8小時，可使MEMS、MESS及FB351之螢光強度分別降為原來的27、28及0.8%。紫外燈長波長的影響次之，紫外燈短波長及日光燈又次之，但皆遠不及日光光照的影響。91及99%；在50℃水浴中放置144小時，螢光強度分別降為原來的89、87及75%。三者在空氣中階相當安定。28及11%。而螢光增白劑在鹼性條件下螢光強度較不受影響，部分螢光增白劑在pH1的酸性條件下則螢光強度較低。

　　　　　Using six kinds of extraction solvents to study the fluorescent substances in five commonbean sprouts of mungbean, soybean, pea, clover and radish, we found that methanolic extraction hadthe highest efficiency, followed by ethanol. Among the five bean sprouts, the methanolic extract ofmungbean sprouts (MEMS) had the highest fluorescence intensity, with excitation wavelength andemission wavelength of 339 and 395nm, respectively. The methanolic extract of soybean sprouts(MESS) had the second highest fluorescence intensity, with excitation wavelength and emissionwavelength of 350 and 410nm. Those of fluorescent whitening agent FB351 were 238 and 435nm,respectively.most destructive followed by near ultraviolet, far ultraviolet and PL lamp, in a decreasing order.After an exposure to sunlight for 8hr, the fluorescence intensity of the MEMS, MESS and FB351were decreased to 27, 28 and 0.8%, respectively.intensity to 90, 91 and 99%, respectively, while after incubation at 50℃ for 144 hr thecorresponding percentages were 89, 87 and 75, respectively. They were, however, quite stable whenexposed in air.11% of their values at p　H7, whereas the fluorescent whitening agents were not affected under such acondition. Part of the fluorescent whitening agents at pH 1, however, showed lower fluorescenceintensity.