摘要
应用傅立叶变换红外光谱法对9种豆奶粉进行质量分析。结果表明:豆奶粉中的脂肪、蛋白质和碳水化合物等主要营养成分具有明显的红外指纹特征。不同厂家维他型豆奶粉中维维豆奶粉脂肪含量较高;早餐豆奶粉中维维豆奶粉蛋白质含量较高;雅士利、三鹿豆奶粉脂肪含量较高;维维牌不同配料5种豆奶粉蛋白质含量差别不大,其中高钙低糖豆奶粉含糖量最低。检测分析结果与厂家实际标量相符。结果表明FTIR光谱法可以简便、快速、直观地评价豆奶粉的质量。
Ninc kinds of soybean milk powder were inspected using Fourier transform infrared spectra(FTIR).The result indicated: The main nutritious components of soybean milk powder,such as lipid,protein,and carbohydrate,has distinct fingerprint characteristic in the infrared spectrum.Among soybean milk powders with vitamin,Vivi had a higher level of fat than others produced by different manufacturers;and higher protein content in soybean milk powder for breakfast.In all the common products,Yashill and Sanlu had high...
出处
《青海大学学报（自然科学版）》
2008年第6期40-43,共4页
Journal of Qinghai University(Natural Science)
关键词
傅立叶变换红外光谱
豆奶粉
蛋白质
脂肪
碳水化合物
Fourier transform infrared spectroscopy
bean milk powder
protein
fat
carbohydrate
