Quality Analysis of Powdered Milk via FTIR Spectroscopy
DENG Yue-e1, 2, ZHOU Qun2, SUN Su-qin2*
1. Department of Chemical Engineering, Henan Institute of Science and Technology, Xinxiang 453003, China 2. Department of Chemistry, Tsinghua University, Beijing 100084, China
Abstract：Eleven kinds of powdered milk were identified by Fourier transform infrared spectroscopy (FTIR). The main nutritious components had distinct fingerprint characteristics in the IR spectra of milk powder. For samples from the same factory but of different brands, there was some dissimilarities in the relative intensities of infrared absorption peaks due to the difference in fat, protein and carbohydrate as well. For the samples of the same sort, but from different factories, there were certain similarities in the IR spectra. The spectra of milk powders with high level of fat, protein, and carbohydrates have their own characteristic absorption prak in the FTIR. Three kinds of commonly used excipients: maltodextrin, sucrose and lactose, all have specific fingerprint features, which change as their amounts alter. The present research provides a fast and direct method for evaluating the quality of powdered milk.
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