用红外光谱技术研究打蜡梨的红外光谱特性

Study of Infrared Spectral Characteristics of Waxed Pear Using Infrared Spectroscopy

采用CCD阵列光谱仪研究了打蜡梨的红外光谱特性。经分析，在655—660nm波段，经过打蜡处理后的梨会出现吸收峰，而未经打蜡处理的梨则没有出现吸收峰；在610—620nm波段，打过石蜡梨的红外图谱吸收峰峰高和未打蜡梨的红外图谱吸收峰峰高相当，而打过果蜡梨的红外图谱吸收峰远远低于未打蜡梨的红外图谱吸收峰。该结果表明红外光谱技术在打蜡梨检测中具有一定的可行性，同时也为进一步研究针对打蜡梨的智能化无损检测技术提供了参考依据。

The infrared spectral characteristics of waxed pear were studied by using a CCD array spectrometer. It was found that in the range from 655 nm to 660 nm, the waxed pear had an absorption peak while the pear which was not waxed did not have the absorption peak. In the range from 610 nm to 620 nm, the infrared spectral absorption peak of the paraffined pear was comparable to that of the pear which was not waxed. However, the infrared spectral absorption peak of the pear coated with fruit wax was much lower than that of the pear which was not waxed. The result showed that the infrared spectroscopy had a particular feasibility in the detection of waxed pear. It also provided a reference for the further study of intelligent nondestructive waxed pear detection technologies.