摘要
采用傅立叶变换红外光谱法（FTIR）获得了6种燕麦的红外光谱及其二阶导数谱图。燕麦中的脂肪（1747cm^-1、2855cm^-1、2927cm^-1）、蛋白质（1658cm^-1、1540cm^-1）和糖（1200—900cm^-1）等主要营养成分具有明显的红外特征峰。不同厂家同一配方的燕麦谱图差异较小，但其二阶导数谱图具有明显的指纹特征，该方法可简便、快速地鉴别燕麦。
Six kinds of oat products were identified with Fourier Transform Infrared Spectra （FTIR） and their corresponding second derivative infrared spectra. The main nutritious components, such as lipoid（ 1 747,2 855 and 2 927 cm^-1 ）, protein （ 1 658 and 1 540 cm^-1 ）, and carbohydrate （ 1 200 -900 cm^-1 ）, have distinct fingerprint characteristics. For the samples of the same sort, but from different factories, there are certain similarities in the IR spectra, however, the second derivative infrared spectra present different fingerprint characteristics. The analytical method is fast and direct for distinguishing oat products.
出处
《辽宁化工》
CAS
2008年第1期70-72,共3页
Liaoning Chemical Industry
关键词
燕麦
红外光谱
二阶导数谱
Oat
Fourier Transform Infrared Spectroscopy
Second Derivative Infrared Spectroscopy
