Vibrational microspectroscopy of food. Raman vs. FT-IR
Vibrational microspectroscopy of food. Raman vs. FT-IR
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DOI：
10.1016/s0924-2244(02)00243-1
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发表时间：
2003-01-01
影响因子：
15.3
通讯作者：
Engelsen, SB
中科院分区：
文献类型：
--
作者：
Thygesen, LG;Lokke, MM;Engelsen, SB
FT-IR和拉曼光谱是研究分子振动和结构的互补技术。与显微镜相结合的结果在分析方法，允许空间分辨调查的化学成分的异质性食品和食品成分。高空间分辨率使其能够研究领域下降到约10 × 10微米的FT-IR显微光谱和约1 × 1微米的拉曼显微光谱。本报告强调了两种显微光谱技术应用于不同的异质性食品系统时的优点和缺点。FT-IR和拉曼显微光谱被应用于与食品分析相关的许多不同问题：（1）马铃薯细胞中淀粉和果胶的原位测定，（2）苦杏仁中苦杏仁苷分布的原位测定，（3）面包表面发现的水泡的组成，（4）高赖氨酸大麦的显微结构;（5）冻虾壳中白色斑点的组成。(C)2003爱思唯尔科技有限公司版权所有。
FT-IR and Raman spectroscopy are complementary techniques for the study of molecular vibrations and structure. The combination with a microscope results in an analytical method that allows spatially resolved investigation of the chemical composition of heterogeneous foods and food ingredients. The high spatial resolution makes it possible to study areas down to approximately 10x10 mum with FT-IR microspectroscopy and approximately 1 x 1 mum with Raman microspectroscopy. This presentation highlights the advantages and disadvantages of the two microspectroscopic techniques when applied to different heterogeneous food systems. FT-IR and Raman microspectroscopy were applied to a number of different problems related to food analysis: (1) in situ determination of starch and pectin in the potato cell, (2) in situ determination of the distribution of amygdalin in bitter almonds, (3) the composition of blisters found on the surface of bread, (4) the microstructure of high-lysine barley and (5) the composition of white spots in the shell of frozen shrimps. (C) 2003 Elsevier Science Ltd. All rights reserved.