ГУРИЛ ГУРИЛАН БҮТЭЭГДЭХҮҮНИЙ СПЕКТРОСКОПИЙНСУДАЛГААНЫ ЗАРИМ ҮР ДҮНГЭЭС

Proceedings of the Mongolian Academy of Sciences

Н Гэрэлсүрэн¹  М Тамара¹  Д Нямаа¹  Д Болорцэцэг¹ 

[1] ШУА-ийн Физик технологийн хүрээлэн, Биофизик биотехнологийн салбар;

关键词: FTIR, UV-Vis , Flourescence spectroscopy, wheat, barley, rye, tsulkhir flour;   

DOI  :  10.5564/pmas.v53i1.702

来源: DOAJ

【 摘 要 】

The accuracy of using infrared /FTIR/, fluorescence and UV-Vis spectroscopy for predicting various grain, flour, rye, wheat and barley quality parameters of 4 grain and 8 flour samples was evaluated. The absorption peaks were observed at 274-266 nm in UV-Vis region and 472.56 ст-1, 553 ст-1, 669 ст-1, 1045 ст-1, 1120 ст-1, 1238 ст-1, 1400 ст-1, 1541 ст-1, 1739 ст-1, 2927 ст-1, 3421 ст-1 in mid IR region. Flourescence spectroscopy of the wheat gluten indicated that the tryptophan residues were exposed and emission maximum in 365 nm.

【 授权许可】

Unknown