不同品质宣威火腿的傅里叶变换红外光谱研究

Study of Different Quality Xuanwei Hams by Fourier Transform Infrared Spectroscopy

利用傅里叶变换红外光谱（FTIR）技术，对三种不同品质宣威火腿27个样品进行分析鉴别。三种不同品质宣威火腿的红外光谱差异比较明显，随着腌制年限的变化，各类宣威火腿中的脂类、蛋白质、糖类、醛、醇、酯、烃类等化合物也随之变化，其中脂类和多糖类物质随着腌制年限的增长有所减少，而蛋白质的含量则有所增加。结合主成分分析能有效地对27个样品进行区分，综合区分正确率达到100％。结果表明傅里叶变换红外光谱方法在宣威火腿的成分分析和鉴别研究领域是一种有力的工具。

Fourier transform infrared （FTIR） spectroscopy is applied to identify three kinds of different quality Xuanwei hams. A total of 27 samples are tested. The results show that the infrared spectra of the three kinds of different quality Xuanwei hams have more obvious difference. The content of lipid, protein, carbohydrate, aldehyde, alcohol, ketone, ester, hydrocarbon and other compounds in the three kinds of Xuanwei hams changes with the marinating period. The content of lipid and polysaccharide decreases with the growth of the marinating period, while the content of protein increases. FTIR spectroscopy combined with principal component analysis （PCA） is applied to identify 27 Xuanwei ham samples, and the synthetic classification accuracy reaches 100 %. It is demonstrated that the FTIR method is a oowerful tool to perform comnonent analysis and identification of Xuanwei hams.