Sampling technique for cheese analysis by FTIR spectroscopy

被引：43

作者：

Chen, MX ^{[1
]}

Irudayaraj, J ^{[1
]}

机构：

[1] Utah State Univ, Dept Nutr & Food Sci, Logan, UT 84322 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 01期

关键词：

FTIR spectroscopy; cheese; sampling method; microtome;

D O I：

10.1111/j.1365-2621.1998.tb15684.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A microtome sampling technique was used prior to cheese analysis with FTIR spectroscopy. Well separated fat-and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples. The absorbancy intensity of fat-and protein-related bands increased with an increase in fat and protein contents. This technique could be used to study the chemical groups and to rapidly determine fat and protein in cheese samples.

引用

页码：96 / 99

页数：4

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