摘要
采用太赫兹时域光谱(THz-TDS)和红外光谱分析技术,研究了3种奶粉、杏仁粉和白砂糖的光学性能和光谱特性。通过对比样品在1658 cm-1和1747 cm-1处的红外光谱吸收峰,可以判定蛋白质和脂肪含量的差别。对比样品在THz波段的吸收系数和折射率,蛋白质含量较高的样品其吸收系数和折射率较高。观察样品的红外吸收峰强度和位置难以定量分析样品的蛋白质含量,但可以利用样品在THz波段的吸收系数与折射率有效地判定营养品中蛋白质的含量。实验结果表明蛋白质在太赫兹波段比在红外波段有更好的区分性,THz-TDS技术有望为营养品中蛋白质含量检测提供一种有效的分析手段。
The optical properties and spectral characteristics of three kinds of milk powder,almond powder and sugar were investigated using terahertz time-domain spectroscopy（THz-TDS） and infrared（IR） spectroscopy.The IR absorption peaks of nutriment at 1660 cm-1 and 1747 cm-1 indicated the different protein and fat contents.The high protein content of nutriment has the high absorption coefficient and refractive index according to the spectra of absorption and refractive index.The absorption coefficients of samples are proportional to the protein content.Protein is more sensitive in the region of THz than in the IR.Protein in nutriment can be distinguished effectively and quantitatively by their characteristic spectral features.The results indicated that THz-TDS is a potential tool to identify the protein content in nutritional supplements.
出处
《现代科学仪器》
2012年第1期91-94,共4页
Modern Scientific Instruments
基金
教育部新世纪优秀人才支持计划(No.NCET080841)
高等学校博士点基金(No.200804250006)
重质油国家重点实验室开放课题资助(2008-14)
关键词
太赫兹
傅里叶变换红外光谱
营养品
吸收系数
折射率
THz
Fourier transform infrared spectroscopy
Nutriment
Absorption coefficient
Refractive index
