摘要
采用红外光谱法 (FT IR)并结合二阶导数谱对几种奶粉产品进行了无损快速鉴别。结果表明 :不同脂肪含量的奶粉其最主要的差别直观地表现在 1 747cm-1对应的脂肪CO吸收峰强度的不同 ;同理 ,不同糖含量的奶粉红外谱图上的主要差别就体现在糖的特征峰带 ( 1 1 5 0～ 90 0cm-1)的强度上。最后 ,采用二维相关红外光谱法 ( 2D IR)对全脂奶粉和全脂甜奶粉进行了热扰动过程研究 ,发现由于糖类物质的加入 ,奶粉蛋白成分在常温下变得相对稳定。该法为研究奶粉的稳定性提供了一条新的途径。
Several kinds of powdered milk were identified fast and nondestructively by Fourier transform infrared spectroscopy (FTIR) combined with second derivative spectra. The results show that the main dissimilarity of the content of fat in a powdered milk is straightly reflected in the difference of the intensity of absorption peak of the group C=O at 1747 cm(-1). Analogously, the dissimilarity of the content of sugar in a powdered milk is straightly reflected in the differences of the intensities of the characteristic bands at 1150 similar to 900 cm(-1) also. Finally, thermal perturbation to whole milk powder and whole sweet milk powder was studied by two dimensional correlation infrared analysis. It is proved that proteins in powdered milk with sugar behave more stable than those in powdered milk without sugar. In conclusion, the two dimensional correlation infrared analysis may be a new method to study the stability of powdered milk.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
2004年第9期1156-1160,共5页
Chinese Journal of Analytical Chemistry
基金
科技部"十五"重大科技攻关
"重大技术标准研究"科技基础性工作专项"食品中药与天然产物有效成分检测技术研究"基金资助课题 (No .2 0 0 2DEA2 0 0 2 1 4)
关键词
二维相关红外光谱
奶粉
品质
无损快速鉴别
热扰动
Fourier transform infrared spectroscopy
second derivative spectra
powdered milk
two dimensional infrared analysis
