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Starch fourier transform attenuation total reflection infrared spectrum sample preparation apparatus and usage method thereof

A technology of Fourier transform and attenuated total reflection, which is applied in measuring devices, color/spectral characteristic measurement, material analysis through optical means, etc. It can solve the problems of poor contact of germanium crystal reflective surfaces, uneven dispersion of starch particles, and difficulties in sample cleaning and other problems, to achieve the effect of accurate and stable experimental results, simple structure, and cheap materials

Active Publication Date: 2017-04-26
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has certain deficiencies, such as uneven dispersion of starch particles in the suspension, poor contact with the reflective surface of the germanium crystal, poor scanning signal, and difficult sample cleaning after scanning.

Method used

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  • Starch fourier transform attenuation total reflection infrared spectrum sample preparation apparatus and usage method thereof
  • Starch fourier transform attenuation total reflection infrared spectrum sample preparation apparatus and usage method thereof
  • Starch fourier transform attenuation total reflection infrared spectrum sample preparation apparatus and usage method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the processing of paddy rice starch sample (this laboratory extracts):

[0038] The main steps are:

[0039] Weigh 50 mg of dry rice starch powder, add 50 μL of deionized water and stir evenly, and let it stand in a refrigerator at 4°C for 12 hours.

[0040] Background acquisition, the main steps are:

[0041] Set the wave number range 4000-400cm -1 , resolution 2cm -1 , using water as a blank background, a total of 64 scans were used to collect the background.

[0042] The preparation of starch samples and spectrum collection, the main steps are:

[0043] (1) Use a medicine spoon to pick up a small amount of water-absorbing starch, and spread it evenly in the accommodation space M.

[0044] (2) The starch Fourier transform attenuated total reflection infrared spectrum sample preparation device coated with starch is inverted on the germanium crystal reflective surface in the center of the total reflection sample stage of the FTIR instrument, and the s...

Embodiment 2

[0051] Embodiment 2: the processing of potato starch sample (this laboratory extracts)

[0052] The main steps are:

[0053] Weigh 50 mg of dry potato starch powder, add 50 μL of deionized water and stir evenly, and let it stand in a refrigerator at 4°C for 12 hours.

[0054] Background acquisition, the main steps are:

[0055] Set the wave number range 4000-400cm -1 , resolution 2cm -1 , using water as a blank background, a total of 64 scans were used to collect the background.

[0056] The preparation of starch samples and spectrum collection, the main steps are:

[0057] (1) Use a medicine spoon to pick up a small amount of water-absorbing starch, and spread it evenly in the accommodation space M.

[0058] (2) The starch Fourier transform attenuated total reflection infrared spectrum sample preparation device coated with starch is inverted on the germanium crystal reflective surface in the center of the total reflection sample stage of the FTIR instrument, and the star...

Embodiment 3

[0063] Embodiment 3: the processing of pea starch sample (this laboratory extracts)

[0064] The main steps are:

[0065] Weigh 50 mg of dry pea starch powder, add 50 μL of deionized water and stir evenly, and let it stand in a refrigerator at 4°C for 12 hours.

[0066] Background acquisition, the main steps are:

[0067] Set the wave number range 4000-400cm -1 , resolution 2cm -1 , using water as a blank background, a total of 64 scans were used to collect the background.

[0068] The preparation of starch samples and spectrum collection, the main steps are:

[0069] (1) Use a medicine spoon to pick up a small amount of water-absorbing starch, and spread it evenly in the accommodation space M.

[0070] (2) The starch Fourier transform attenuated total reflection infrared spectrum sample preparation device coated with starch is inverted on the germanium crystal reflective surface in the center of the total reflection sample stage of the FTIR instrument, and the starch and...

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Abstract

The invention discloses a starch fourier transform attenuation total reflection infrared spectrum sample preparation apparatus and a usage method thereof. The preparation apparatus comprises an accommodating channel which is sued for forming a hollow accommodating space, and a gland part cooperated with the accommodating space which is capable of relatively sliding in the accommodating space. The preparation apparatus has the beneficial effect that the starch fourier transform attenuation total reflection infrared spectrum sample preparation apparatus has the advantages of simple structure, convenient production, low cost, disposable usage, and repeated usage; a sample prepared by the simple apparatus is tightly contacted with a reflection plane of germnium crystal, a scanning signal is strong; sample residues after scanning is little, cleaning is easy, starch can be recovered, the simple apparatus is used for making the starch sample for experiment, the experiment result is accurate and stable, and the repeatability is good.

Description

technical field [0001] The invention belongs to the technical field of sample detection, and in particular relates to a starch Fourier transform attenuated total reflection infrared spectrum sample preparation device and a use method. Background technique [0002] Starch is the main energy storage material of plants and is also an important dietary source for humans. It can provide up to 70-80% of energy for humans and is widely used in food, medicine, textile, chemical and other fields. Vegetable starch is a semi-crystalline granule composed of amylose and amylopectin, which has both crystalline and amorphous structures. The short chains of amylose and amylopectin in starch molecules can form a double helix structure, which is called a short-range ordered structure. Through the intermolecular interaction force between these double helix structures, different degrees of polymorphism are formed in certain regions of starch granules, which are called crystals, also known as l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/3563G01N21/35
CPCG01N21/35G01N21/3563G01N2021/3572G01N2021/3595
Inventor 韦存虚何巍范孝旭
Owner YANGZHOU UNIV
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