利用傅里叶变换红外光谱法分析燕麦片的品质

摘要

In order to establish a fast nondestructive method for analysis of oatmeal quality, qualities of eight brands of oatmeal from Ningbo supermarkets were analyzed by Fourier transform infrared spectroscopy ( FTIR). Results showed that the comparison of infrared spectrum and characteristic absorption peaks of different brands of oatmeal could determine the contents and composition of nutritional ingredients in oatmeals; second derivative spectrum which could identify overlapped peaks in conventional IR spectrum and increase resolution had been used to achieve more accurate and finer analysis. FTIR combined with two - dimensional correlation infrared spectrum was applied to study the thermal stability of oatmeal through mini - heating process. In conclusion, FTIR could provide a fast nondestructive method for analysis of oatmeal quality.%为了建立一种快速、无损的鉴定市场所销售的燕麦片的品质鉴定分析方法,对宁波市超市所销售的品牌1～品牌8的燕麦片商品进行了抽样,采取傅里叶变换红外光谱法(FTIR)进行定性分析.结果表明,通过红外光谱图和特征峰之间的比较,可以分析出燕麦中含有的营养成分及其含量高低;结合二阶导数谱能把红外图谱中重叠的峰区分开来,增大谱图的分辨率,使分析更加精细准确;利用热微扰法测定燕麦红外光谱及其二维相关红外光谱可以判断燕麦的热稳定性.因此,傅里叶变换红外光谱法是一种快速、无损的鉴定燕麦片品质的分析方法.