[1]穆士乐.傅里叶红外光谱技术在熟制虾肉真伪鉴别及掺伪行为分析中的应用[J].中国调味品,2019,(11):148-150.
 Application of Fourier Transform Infrared Spectroscopy in the Identification of Cooked Shrimp Meat and the Analysis of Adulterative Behavior[J].CHINA CONDIMENT,2019,(11):148-150.
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傅里叶红外光谱技术在熟制虾肉真伪鉴别及掺伪行为分析中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
148-150
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Application of Fourier Transform Infrared Spectroscopy in the Identification of Cooked Shrimp Meat and the Analysis of Adulterative Behavior
作者:
穆士乐
文献标志码:
A
摘要:
利用傅里叶红外光谱法、二阶导数红外光谱法和二维红外光谱法相结合的“三步红外光谱法”分辨三个品种的虾:南美对虾(South American shrimp,SAS),日本对虾(P .japonicus,PJ)和罗氏沼虾(Macrobrachium rosenbergii,MR)的熟制虾肉。得到了三种虾肉的特征红外谱图,显示三种虾肉具有相似的指纹图谱(相似性>0.7),其中PJ在油脂特征峰(1745cm-1)处有很显著的特征峰。利用分析软件得到三种样品的二阶导数光谱,提高了光谱分辨率,放大了三种虾肉谱图的微小的差异。另外,得到的三种虾肉1500~1800 cm-1频率内的二维红外光谱也有明显的差异。利用得到的红外谱图,二阶导数红外谱图和二维红外谱图可以有效地对三种熟制虾肉进行鉴定,为虾肉真伪鉴别,掺伪行为分析提供理论支持。
Abstract:
Three kinds of cooked shrimp meat(South American shrimp(SAS), P .japonicus(PJ) and Macrobrachium rosenbergii (MR)) were identified by Fourier transform infrared spectroscopy, second derivative infrared spectroscopy and two-dimensional correlation infrared spectroscopy: The characteristic infrared spectrum of three kinds of shrimp meat was obtained, which showed that the three shrimps had similar fingerprints (Correlation coefficient > 0.7), and PJ had a very characteristic peak at the characteristic peak of oil (1745 cm-1). Using the analysis software to obtain the second derivative spectrum of the three samples, the spectral resolution was improved, and the slight differences in the spectra of the three shrimps were amplified. In addition, the two-dimensional infrared spectrum of the three kinds of shrimp meat obtained at the frequency of 1500~1800 cm-1 also has obvious differences. Using the obtained infrared spectrum, the second derivative infrared spectrum and the two-dimensional infrared spectrum can effectively identify the three cooked shrimp meat, and provide theoretical support for the authenticity identification of the shrimp meat and the adulterative behavior analysis.
更新日期/Last Update: 2020-07-30