光譜儀應用於傳統手工醬油與現代化生產醬油之分析

本論文提出利用光譜儀，對日常人們所調味用的醬油是否為純釀醬油或者是化學醬油做分辨，由於一般對於食品檢測皆須送樣至專門機構進行檢測，並且檢測結果並非即時告知而須等待一段很長的時間才可得到檢驗結果，這樣對於一般大眾想知道自身所使用的醬油是否為純釀造醬油，造成非常大的不便。在此前提下，參考光譜儀能分析液態溶液透光差異，來對醬油進行實驗，經使用光譜儀反覆的對五種不同品牌醬油進行實驗後，經由SPSS進行數據分析，找出在特定波長下，可以有效分辨純釀造醬油與化學醬油的差異，因此使用光譜儀進行純釀造醬油與化學醬油的分辨是有效的。

關鍵字

光譜儀；純釀造醬油；化學醬油

並列摘要

This thesis presents using spectrometer and to people's daily the seasoned with soy sauce is pure brewing soy sauce or is chemical soy sauce resolution, due to general regarding food detection all shall be sent to the specialized agencies to detect and test results are not immediately inform to be waiting for a very long time to get the test results, this regarding the general public to know its use soy sauce is pure brewing soy sauce, resulting in great inconvenience. Under this premise, the reference spectrograph to liquid solution transmittance difference analysis and experiment on the soy sauce, after using a spectrometer repeated on five different brands of soy sauce experiment, through SPSS for data analysis, find out under special wavelength can effectively distinguish the difference of pure brewing soy sauce and chemical soy sauce, so using a spectrometer for pure brewing soy sauce and chemical soy sauce resolution is effective.