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基于拉曼-紫外可见融合光谱技术的进口橄榄油质量等级可视化快速鉴别方法研究
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邓晓军1,2 , 马金鸽1, 杨巧玲3, 时逸吟1, 霍忆慧1, 古淑青1, 郭德华1, 丁涛4, 于永爱5, 张峰6 |
Visualized Fast Identification Method of Imported Olive Oil Quality Grade Based on Raman-UV-Visible Fusion Spectroscopy Technology
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DENG Xiao-jun 1,2 , MA Jin-ge 1, YANG Qiao-ling 3, SHI Yi-yin 1, HUO Yi-hui 1, GU Shu-qing 1, GUO De-hua 1, DING Tao 4, YU Yong-ai 5, ZHANG Feng 6
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T72与G39不同融合数据下角度值与特级初榨橄榄油的质量比关系图 (a): 拉曼波段800~1 820 cm-1; (b): 拉曼波段2 730~3 100 cm-1; (c): 拉曼波段800~1 820和2 730~3 100 cm-1 |
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