FTIR法测定枸杞中的有效成分  

Determination of active ingredients in wolfberry by FTIR

作　　者：吕海棠[1] 刘同慧 冯瑞琴[1] 

机构地区：[1]青海大学化工学院,青海西宁810016 [2]潍坊盐业公司,山东潍坊261011

出　　处：《食品工业科技》2012年第6期102-103,107,共3页Science and Technology of Food Industry

摘　　要：采用傅里叶变换红外光谱法(FTIR)并结合归一化红外光谱图,无损快速地对不同产地和不同品种的枸杞进行多糖、氨基酸及矿物质的对比,不同品种的枸杞均有自己的特征红外光谱吸收,可方便对其有效成分鉴别和区分,表明了青海和宁县、青海同一地区不同品种及青海不同地区枸杞中化学组分之间的差异。By Fourier transform infrared spectroscopy （ polysaccharide,amino acids and minerals in different FTIR） and combined with infrared spectra normalized, kinds of wolfberry from different origins were compared condition and rapidly.As different kinds of wolfberry all had their own characteristics FTIR absorption, FTIR could identify and distinguish their active ingredients.The differences between chemical composition of the different origin and different varieties of wolfberry would be shown.This method was convenient and easy,with no pollution on samples.It was a simple and practical method to identify quality of wolfberry.

关 键 词：枸杞 红外光谱 多糖 氨基酸 矿物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]