调味料中色值检测方案

analytikjena Fields of Application/ Industry： Chemistry /Polymer Industry Clinical Chemistry /Medicine /Hygiene / Health Care Cosmetics Electronics Energy Environment/Water/Waste Food / Agriculture Geology / Mining Material Analysis Metallurgy / Galvanization Pharmacv Refineries/Petrochemistry Semi-Conductor Technology Others 积分球调味料色度测量 摘要： 积分球是测量固体、液体、粉末状样品的吸收、透射和漫反射的理想工具，粗糙或带有纹理表面的固体样品易导致光扩散，使用积分球测量时可完全消除光损失，使漫反射光都可以到达检测器。 本文利用德国耶拿 specord 210 plus紫外可见分光光度计的软件中色度测量特殊工具，通过调节不同的光的入射角和光照模型，采用软件提供的不同颜色指标可以进行计算的可能性，对调味品颜色进行测量。 实验结果表明使用德国耶拿公司 SPECORD 250 PLUS 型紫外分光光度计加积分球附件，能方便、快速实现调味品颜色的准确测量。 Short Application UV VIS Color location determination of flavoring substances using theintegrating sphere Introduction The Ulbricht sphere (integrating sphere) is outstandingly suited for transmittance and reflectancemeasurements of solid and liquid samples as well as powdery samples. For the color location determination of flavoring agents， VIs spectra are scanned and thenevaluated using a color software. Such software offers the possibility of calculating different colorindexes with consideration of different angles of incidence and light models. The chromaticity coordinates x and y characterize the color in a two-dimensional Cartesian space；in this respect， the saturation must be specified and given separately. The CIE coordinatescharacterize the color in a three-dimensional Cartesian space， while taking the brightness intoaccount. The brightness of a color tone is represented by the value "L"in the CIE lab system. Inthis respect， the value "a" stands for the red-green portion and the value "b" for the yellow-blueportion. Sample preparation Flavoring agents are powdery substances that were transferred and pressed into the appropriatesupport for powder samples using a spatula. The surface of the samples was then leveled. Performance The gauge for powdery samples of the integrating sphere for the SPECORD is best suited forthese requirements. The reference measurement was carried out against spectralon. The followingparameter settings were used： General Display： Reflectance/Reflection Correction： Reference Slit： 4nm Mode Measurement mode： Step mode Range：380-780 nmStep width：2 nm Integration time： 0.1 s Results/ Evaluation The evaluation was effected using the described color software. The CIE coordinates， thechromaticity coordinates x and y as well as the CIE lab system were used as the color systems. Inthis regard， an observation angle of 2°and the light model C (most corresponding to natural light)is selected. For the samples the following reflectance spectra were recorded： Flavoring agent： Cheese Flavoring agent： Beetroot Flavoring agent： Tomato [%R] Flavoring agent： Tomato TA Flavoring agent： Catsup TA (new) Standard color values [nm] Flavoring agent： Catsup TA (old) Reflexion/Remission The described method was ideally suited for determining the color location of the flavoringsubstances. The characterization of the color location can be effected for all color coordinatesspecified. In this respect， the color discrimination is always guaranteed. Printout and further use permitted with a reference to the source. @ 2008 Analytik Jena AG Publisher： Analytik Jena AGKonrad-Zuse-StraBe 1 Telephone +49 (0) 36 41/77-70 07745 Jena Fax +49 364177-9279 www.analytik-jena.cominfo@analytik-jena.com Color location determination of flavoring substances using the integrating sphere/ Reference： UVALL__e| JN