巧克力中红外光谱研究

On the Middle Infrared Spectroscopy of Chocolate

采用中红外(MIR)光谱技术进行巧克力的结构研究。实验发现,巧克力的红外吸收模式主要包括ν_(as CH3-巧克力)、ν_(as CH2-巧克力)、ν_(s CH3-巧克力)、ν_(s CH2-巧克力)、ν_(C=O-巧克力)、ν_(amide-Ⅰ-巧克力)、ν_(amide-Ⅱ-巧克力)、δ_(as CH3-巧克力)、δ_(s CH3-巧克力)、ν_(C-O-巧克力)和ρ_(CH2-巧克力)。巧克力的主要营养成分包括脂肪、糖及少量蛋白质。采用一维MIR光谱对巧克力的营养成分进行了半定量研究,拓展了MIR光谱技术在食品结构研究中的应用范围。

The chocolate structure had been studied by middle infrared(MIR)spectrum.The infrared absorption mode of chocolate includedν_(as CH3-chocolate),ν_(as CH2-chocolate),ν_(s CH3-chocolate),ν_(s CH2-chocolate),ν_(C=O-chocolate),ν_(amide-Ⅰ-chocolate),ν_(amide-Ⅱ-chocolate),δ_(as CH3-chocolate),δ_(s CH3-chocolate),ν_(C-O-chocolate) andρ_(CH2-chocolate).It was found that the main nutrients of chocolate included fat,sugar,and a small amount of protein.A semi-quantitative study of the nutritional composition of chocolate was conducted by one-dimensional MIR spectroscopy,which expanded the application of MIR spectroscopy in the study of food structure.