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食品的主要成分为碳水化合物、脂质、蛋白质、水等。常规分析方法如气相色谱、高效液相色谱、质谱和生物体检测等方法存在着操作过程繁琐、样品预处理技术复杂、样品在检测时会损坏等缺点。以拉曼效应为基础的探测分子振动和转动特征峰值的探测技术,可检测固相与液相样品,并且有效识别别样品主要成分的化学结构信息。相对于传统的化学检测方法,拉曼光谱对样品的化学结构与衍生结构的测
The main components of food carbohydrates, lipids, protein, water and so on. Conventional analytical methods such as gas chromatography, high performance liquid chromatography, mass spectrometry and biological detection methods exist the cumbersome operation process, the sample pretreatment technology is complex, the sample will be damaged in the detection and other shortcomings. Raman-based detection of molecular vibration and rotational peak detection technology can detect solid and liquid samples, and identify the main components of the chemical composition of the chemical structure information. Compared with the traditional chemical detection methods, Raman spectroscopy of the chemical structure of the sample and the structure of the measured