近赤外分光法による豚肉脂質評価装置の開発(<特集>食品生産・流通における赤外放射の応用(その2)-最新動向と展望-)

概要

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The performance of a near-infrared (NIR) spectrometer that evaluates fatty acid composition in samples depends on the NIR spectroscopic features of the samples. When you develop a NIR instrument, you have to be aware how the NIR spectra of the samples behave. In some cases, you don't need a high SN ratio or high stability. In other cases, no matter how stable the system is, you can't get meaningful data. It is wasteful to develop a highly stable instrument in this case. You should research the NIR characteristics of the samples before starting designing to avoid waste and to get a proper design. We examined the pork fat spectra before starting designing and were able to get satisfactory result. The process and aspects of measuring fatty acid composition by NIR spectroscopy are described.
社団法人照明学会の論文
2009-08-01