A kind of starch Fourier transform attenuated total reflection infrared spectroscopy sample preparation device and using method

A technology of attenuated total reflection and Fourier transform, which is applied in measuring devices, color/spectral characteristic measurement, material analysis through optical means, etc. It can solve the problem 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: 2019-04-02
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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  • A kind of starch Fourier transform attenuated total reflection infrared spectroscopy sample preparation device and using method
  • A kind of starch Fourier transform attenuated total reflection infrared spectroscopy sample preparation device and using method
  • A kind of starch Fourier transform attenuated total reflection infrared spectroscopy sample preparation device and using method

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 attenuated total reflection infrared spectrum sample preparation device and its use method, wherein the preparation device includes an accommodation channel forming a hollow accommodation space; and a gland part corresponding to the accommodation space fit, and can relatively slide in the accommodating space. Beneficial effects of the present invention: the sample preparation device for starch Fourier transform attenuated total reflection infrared spectrum sample preparation has simple structure, convenient manufacture, cheap material, can be used once or repeatedly; the sample prepared by the simple device is in contact with the germanium crystal reflective surface Compact, strong scanning signal; less sample residue after scanning, easy to clean up, and can recover starch; using this simple device to make starch samples for experiments, the experimental results are accurate, stable, and repeatable.

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 Patents(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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