Применение ИК-спектроскопии в анализе зерна (обзор)

Применение ИК-спектроскопии в анализе зерна (обзор)

Автор: Казаченко аЛ.С., Казаченко А.С., Чаплыгина И.А., Ступко Т.В.

Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau

Рубрика: Технология продовольственных продуктов

Статья в выпуске: 9, 2019 года.

Бесплатный доступ

Качественные характеристики пшеницы определяются различными физикохимическими и реологическими анализами. Большинство методов анализа являются дорогими, требуют много времени и вызывают разрушение образцов. Инфракрасная спектроскопия с Фурье-преобразованием является одним из наиболее важных и перспективных инструментов, используемых для анализа пшеницы на различные параметры качества. Этот метод является быстрым и чувствительным, с большим разнообразием методов отбора проб. В ряде исследований различные сорта пшеницы были проанализированы для оценки качества методами ИК-спектроскопии. ИК-спектроскопия работает на основе функциональных групп и предоставляет информацию в виде пиков. На основе пиков определяют содержание влажности, белка, жира, золы, углеводов и твердости зерна. Пики для воды наблюдаются в диапазоне длин волн 1 640 см-1 и 3300 см-1 на основе функциональной группы Н и ОН. Характеристические колебания белка наблюдаются в диапазоне от 1600 до 1700 см-1 и от 1550 до 1570 см-1 на основе связанной группы амида I и амида II соответственно...

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Инфракрасная спектроскопия, зерновые, пшеница, анализ

Короткий адрес: https://sciup.org/140245684

IDR: 140245684   |   УДК: 54.061;

Using IR-spectroscopy in the analysis of grain (review)

Qualitative characteristics of wheat are determined by various physical and -chemical and rheological analyzes. Most analysis methods are expensive, time consuming and cause sample destruction. Fourier transform infrared spectroscopy is one of the most important and promising tools used to analyze wheat for various quality parameters. This method is fast and sensitive with a large variety of sampling methods. In a number of studies, different wheat varieties were analyzed for quality assessment using IR-spectroscopy. IR-spectroscopy works on the basis of functional groups and provides information in the form of peaks. On the basis of peaks the content of moisture, protein, fat, ash, carbohydrates and grain hardness are determined. Peaks for water are observed in the wavelength range of 1 640 cm -1 and 3300 cm -1 based on the functional groups H and OH. Characteristic fluctuations of the protein are observed in the range from 1600 cm -1 to 1700 cm -1 and from 1550 cm -1 to 1570 cm -1 based on the bound group of amide I and amide II, respectively...

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