摘要
红外及近红外波谱技术,是利用物质对红外光区的电磁辐射的选择性吸收来进行结构分析及定性和定量分析,具有快速,方便,样品用量少,不损坏样品等优点。
Infrared spectroscopy and near-infrared spectroscopy has been widely used in the internal quality inspection of food products. The principle is to use elements in the sample contained near-infrared spectral regions of the strongest absorption of different wavelengths, of a linear relationship between the quantitative and qualitative analysis. The advantage is fast, convenient and less sample consumption, non-destructive.
出处
《食品工程》
2009年第2期57-59,共3页
Food Engineering
关键词
红外波谱
近红外波谱
定性定量分析
infrared spectroscopy （IR）
near-infrared spectroscopy （NIR）
qualitative and quantitative analysis
