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 purpose of this course mainly teaches the principles of various instrument analysis for food ingredient analysis, including various light absorbing spectrometry analysis (visible light/ultraviolet, red external line analyses, atomic absorption, etc.), various layer analysis (filter layer analysis, thin layer analysis, liquid phase analysis, gas phase analysis), various quality spectrometers (liquid phase quality, ICP instrument, gas phase quality spectrometer) and other 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。
Detailed explanation of the analysis principles, instrument operation, diagram reading and example applications of common analytical instruments such as main ingredients, trace ingredients, food additives, and food contaminants in food.
自編講義
Self-edited lecture
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時出席平時出席 Attendance at ordinary times |
30 | |
| 期中考期中考 Midterm exam |
30 | |
| 期末報告期末報告 Final report |
40 |
