【作者】 李璐； 周群； 孙素琴；

【Author】 LI Lu, ZHOU Qun, SUN Su-qin Department of Chemistry, Tsinghua University, Beijing 100084, China

【机构】 清华大学化学系；

【摘要】 文章采用傅里叶变换红外光谱法(FTIR)并结合二阶导数谱对巧克力产品进行了无损快速鉴别。分析结果表明,巧克力中不同成分、不同含量对应的峰位置和峰强度不同,谱图中1 747 cm-1对应的脂肪 C=O吸收峰,1 650和1 540 cm-1两处为蛋白质的特征峰,1 150～900 cm-1是巧克力中糖的特征峰。该方法可以为巧克力的食品质量分析提供一个快速、准确、低成本并且对环境不造成伤害的工具。更多还原

【Abstract】 A series of chocolate were identified via fourier transform infrared Spectroscopy (FTIR) combined with second derivative spectra in the present paper. The results showed that the dissimilarity of the content and components of the chocolate were straightforward reflected in different locations and intensity of the IR absorption peaks. The peak at 1 747 cm-1 in the spectra was due to the vibration of C=O band, the two peaks at 1 650 cm -1 and 1 540 cm -1 , respectively, were the characteristic bands of the protein, while the peaks at 1 150-900 cm-1 indicated sugars. FTIR spectroscopy provides a rapid, accurate, low cost and environmentally friendly tool for quality analysis of chocolate.更多还原