中文摘要：

为了检验红外光谱技术在食品安全上的判断能力,利用傅里叶变换红外光谱仪测试了未霉变黑木耳和霉变黑木耳样品的红外光谱。对比它们的红外光谱,两者在羟基和氨基叠加吸收峰、脂类物质吸收峰的频率位置上有较大差异,分别相差23.31和13.42cm-1。对羟基和氨基的叠加吸收带进行曲线拟合,发现霉变前后羟基和氨基的比例发生较大变化。研究表明,由于霉变后的黑木耳所含物质发生化学变化,通过傅里叶变换红外光谱能明显地反应出这些变化,从而可以利用霉变前后红外光谱的特征来鉴别黑木耳是否发生霉变。

英文摘要：

In order to verify the capability of Fourier transform infrared spectroscopy in food safety,Fourier transform infrared spectroscopy（FTIR） was used to obtain the spectra of normal and mildewy auricularia auricula,The result showed the frequency of hydroxyl and aliphatic absorption band in their spectra had evident differentia,with the dispersion being 23.31 and 13.41 cm-1 respectively.The curve-fitting analysis was used for the fold peaks of hydroxyl and amido,and it presented that the content of hydroxyl and amido had evident change.The substances in the auricularia auricula generated chemical change,and Fourier transform infrared spectroscopy could show the differentia easily.The results show that Fourier transform infrared spectroscopy can provide valuable information about the auricularia auricula.It could be used as a reference method for identification of the normal and mildewy auricularia auricula.