本課程目標主要講授食品成分分析之各種儀器分析 原理，包括各種吸光光譜分析(可見光/紫外線、紅外線分析儀、原子吸收等)、各種層析(濾紙層析、薄層層析、液相層析儀、氣相層析儀)、各種質譜儀(液相質譜、ICP儀、氣相質譜儀質譜儀)等之原理及實例分析。The goal of this course is to teach the principles of various instrumental analysis of food ingredients, including various absorption spectrometry (visible/ultraviolet, infrared analyzer, atomic absorption, etc.), various chromatography (filter paper chromatography, thin layer chromatography, liquid chromatography, etc.) Instrument, gas chromatograph), various mass spectrometers (liquid phase mass spectrometer, ICP instrument, gas phase mass spectrometer mass spectrometer), etc. Principles and example analysis.
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。
Describe in detail 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.
自編講義
Self-compiled handouts
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時出席平時出席 usually attend |
30 | |
| 期中考期中考 midterm exam |
30 | |
| 期末報告期末報告 Final report |
40 |
