詳細介紹應用於主要食品成分分析上各種吸光光譜分析(可見光-子外線、紅外線、原子吸光、核磁共振等)質譜分析、各種層析(液相層析、慮紙層析、薄層層析、氣相層析、膠質過濾、高效益相層析等)之原理操作及實例分析Detailed introduction to various absorption spectrum analysis (visible light - ultraviolet ray, infrared ray, atomic absorption, nuclear magnetic resonance, etc.) mass spectrometry analysis, various chromatography (liquid chromatography, paper chromatography, thin layer chromatography, etc.) used in the analysis of major food ingredients. Principle operation and example analysis of gas chromatography, colloid filtration, high-efficiency phase chromatography, etc.)
針對食品中主要成分、微量成分、食品添加物、食品污染物等常用各項分析儀器之分析原理、儀器操作、圖譜判讀及實例應用等進行詳細說明。
Detailed explanations on the analysis principles, instrument operations, spectrum interpretation and example applications of various commonly used analytical instruments such as main components, trace components, food additives, food contaminants, etc. in food.
自編教材
Self-edited teaching materials
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 書面報告書面報告 written report |
70 | |
| 上課情形上課情形 Class situation |
30 | 出席、提問、答覆 |
