6个不同厂家的黑白胡椒粉红外光谱分析  

Infrared Spectrum Analysis of Black and White Pepper Powder from 6 Different Manufacturers

作　　者：蔡碧琼[1] 张福娣[1] 吴琼洁[1] CAI Biqiong;ZHANG Fudi;WU Qiongjie(College of Life Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学生命科学学院,福建福州350002

出　　处：《农产品加工》2020年第15期46-49,共4页Farm Products Processing

摘　　要：利用傅里叶红外光谱(FTIR)技术结合二阶导数红外光谱分析技术,测定研究6个不同厂家的黑白胡椒粉的红外光谱。结果表明,不同厂家黑白胡椒粉的一维谱图差异不明显,而在高分辨率的二阶导数谱中,他们之间差异显著,可以达到同种食品的品质鉴定。该方法快速、简捷,适用于食品或药物的鉴定。Fourier infrared spectroscopy(FTIR)and second derivative infrared spectroscopy were used to determine the infrared spectra of black and white pepper powder from 6 different manufacturers.The results showed that there was no significant difference between the one-dimensional spectra of black and white pepper,but there was significant difference between them in the high-resolution second derivative spectrum,which could achieve the quality identification of the same food.This method was fast and simple,and was suitable for food or drug identification.

关 键 词：傅里叶红外光谱 胡椒粉 二阶导数 分析 品质鉴定 

分 类 号：Q657.3[生物学—生物物理学]