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应用红外光谱技术检测了常见食用豆类的光谱图,通过比较各种豆类特征吸收谱带的峰面积,鉴定比较了不同豆类中三大主要营养成分蛋白质、脂肪、碳水化合物的相对含量,实验数据表明应用红外光谱法能快捷、直观地鉴别比较不同豆类的营养特点。
The spectra of common edible pulses were detected by infrared spectroscopy. By comparing the peak areas of various characteristic absorption bands of pulses, the relative contents of proteins, fats and carbohydrates in the three main nutritional components of different pulses were compared and identified. Experimental data show that the application of infrared spectroscopy can quickly and intuitively identify and compare the nutritional characteristics of different beans.