摘要
目的:探讨傅里叶变换红外光谱法应用于奶粉主要营养成份分析的方法。方法:采用KBr压片法获得了51种不同奶粉的红外光谱,并对其进行了聚类分析。结果:脂肪(νC=O 1 747 cm-1、νCH2 2 854 cm-1、νCH2 2 925 cm-1)、蛋白质(νC=O 1658 cm-1、νN-H,C-N 1540 cm-1)和糖(νC-O 1200～900cm-1)等主要营养成分具有明显的红外指纹特征;麦芽糊精、蔗糖和乳糖也具有明显的指纹特征,随着添加量的不同而改变。结论:该方法简便、快速、可直观地对奶粉中的主要营养成份进行评价。
Objective： To study the analytical method of the main nutritional components of milk powders by using Fourier transform infrared spectroscopy （FTIR）. Method. The main nutritional components of 51 powdered milks were identified by pressing KBr slice and hierarchical cluster analysis of its infrared spectroscopy. Result： The main nutritious components such as lipid （VC=O 1 747cm^-1,VCH2 2 854 cm^-1,VCH2 2 925 cm^-1）, protein （VC=O 1 658 cm^-1,VN-H,C-N 1 540 cm^-1）, and carbohydrate （VC-O 1200-900 cm^-1） had distinct fingerprint characteristics on FTIR spectra. Maltodextrin, sucrose and lactose also had obvious spectral characteristics, which changed along with different added contents. Conclusion： This analytical method is fast and can be used for evaluating main nutritional components of powdered milk.
出处
《营养学报》
CAS
CSCD
北大核心
2007年第1期91-93,共3页
Acta Nutrimenta Sinica
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(No.2002DEA20021-4)
关键词
傅里叶变换红外光谱
聚类分析
奶粉
Fourier transform infrared spectroscopy
Hierarchical cluster analysis
powdered milk
