| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2011-01-25 |
| タイトル |
|
|
タイトル |
Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy (FT-IR) |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
FT-IR |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
ATR |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
soymilk |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
NAKASATO, Katsuhiko
ONO, Tomotada
ISHIGURO, Takahiro
TAKAMATSU, Michihiko
TSUKAMOTO, Chigen
MIKAMI, Masayuki
|
| 著者(機関) |
|
|
値 |
United Graduate School of Agricultural Sciences, Iwate University |
| 著者(機関) |
|
|
値 |
United Graduate School of Agricultural Sciences, Iwate University |
| 著者(機関) |
|
|
値 |
Graduate School of Agriculture, Iwate University |
| 著者(機関) |
|
|
値 |
United Graduate School of Agricultural Sciences, Iwate University |
| 著者(機関) |
|
|
値 |
United Graduate School of Agricultural Sciences, Iwate University |
| 著者(機関) |
|
|
値 |
United Graduate School of Agricultural Sciences, Iwate University |
| 登録日 |
|
|
日付 |
2011-01-25 |
| 書誌情報 |
Food Science and Technology Research
巻 10,
号 2,
p. 137-142,
発行日 2004-01-01
|
| ISSN |
|
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収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1344-6606 |
| Abstract |
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|
内容記述タイプ |
Other |
|
内容記述 |
Fourier-transform infrared spectroscopy (FT-IR) on attenuated total reflectance (ATR) sampling was used for the quantitative analysis of the major components (protein, lipid, and sugar) in soymilk. Since mid-infrared spectroscopy shows specific absorption of each functional group of each molecule, it is possible to determine the amount of each component without complicated statistical computation. The determination of protein content was performed by using amide II absorbance at wavenumber 1545 cm-1 for protein, ester absorbance at 1745 cm-1 for lipid, and C-C·C-O absorbance at 1000 cm-1 for sugar. The protein and lipid contents were determined directly from these absorbencies, and the sugar content was calculated by subtracting the effect of protein. There was a linear relation (R2>0.99) between each absorbance and each concentration of purified components (soybean protein, lipid, or sugar), and the values by this method were well consistent with those by chemical method. This technique of measurement of the major components in soymilk by FT-IR with ATR is more convenient and rapid. |
| 出版者 |
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|
出版者 |
Japanese Society for Food Science and Technology |
| DOI |
|
|
関連タイプ |
isIdenticalTo |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.3136/fstr.10.137 |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
fstr-v10n2p137-142.pdf (472.5 kB)
