太赫兹技术对营养品中蛋白质含量的研究.pdfVIP

第1期2012年2月 现代科学仪器 No.1 Feb. 2012 Modern Scientific Instruments 91 分析测试技术和方法 太赫兹技术对营养品中蛋白质含量的研究 滕学明 田 璐 赵 昆 * （中国石油大学（北京）光传感与光探测实验室 北京 102249） 摘　要　采用太赫兹时域光谱（THz-TDS）和红外光谱分析技术，研究了 3 种奶粉、杏仁粉和 白砂糖的光学性能和光谱特 性。通过对比样品在 1658 cm-1 -1 和 1747 cm 处的 红外光谱吸收峰，可以判定蛋白质和脂肪含量的差别。对比样品在 THz 波段 的吸收系数和折射率，蛋白质含量较高的样品其吸收系数和折射率较高。观察样品的红外吸收峰强度和位置难以定量分析样 品的蛋白质含量，但可以利用样品在THz 波段的吸收系数与折射率有效地判定营养品中蛋白质的含量。实验结果表明蛋白质在 太赫兹波段比在红外波段有更好的区分性，THz-TDS技术有望为营养品中蛋白质含量检测提供 一种有效的分析手段。 关键词　太赫兹；傅里叶变换红外光谱；营养品；吸收系数；折射率 中图分类号　O434.1;TH89 Investigation of Protein Content in Nutriment by Terahertz Spectroscopy Teng Xueming,Tian Lu, Zhao Kun* (Laboratory of Optical Sensing and Detecting Technology, China University of Petroleum, Beijing 102249,China ) Abstract The optical properties and spectral characteristics of three kinds of milk powder, almond powder and sugar were investigated using terahertz time-domain spectroscopy (THz-TDS) and infrared (IR) spectroscopy. The IR absorption peaks of nutriment at 1660 cm-1 -1 and 1747 cm indicated the different protein and fat contents. The high protein content of nutriment has the high absorption coeffi cient and refractive index according to the spectra of absorption and refractive index. The absorption coefficients of samples are proportional to the protein content. Protein is more sensitive in the region of THz than in the IR. Protein in nutriment can be distinguished effectively and quantitatively by their characteristic spectral features. The results indicated that THz-TDS is a potential tool to identify the protein content in nutritional supplements. Key words THz;Fourier transform infrared spectroscopy;Nutriment; Absorption coeffi cient;Refractive index 太赫兹时域光谱技