EMISSION SPECTROCHEMICAL ANALYSIS OF FOOD MATERIAL USING TEA CO2 LASER-INDUCED SHOCK-WAVE PLASMA

被引：16

作者：

KAGAWA, K ^{[1
]}

DEGUCHI, Y ^{[1
]}

OGATA, A ^{[1
]}

KURNIAWAN, H ^{[1
]}

IKEDA, N ^{[1
]}

TAKAGI, Y ^{[1
]}

机构：

[1] FUKUI MED SCH,DEPT ENVIRONM HLTH,FUKUI 91011,JAPAN

来源：

JAPANESE JOURNAL OF APPLIED PHYSICS PART 2-LETTERS | 1991年 / 30卷 / 11A期

关键词：

LASER ABLATION ANALYSIS; EMISSION SPECTROCHEMICAL ANALYSIS; SHOCK WAVE PLASMA; TEA CO2 LASER APPLICATION;

D O I：

10.1143/JJAP.30.L1899

中图分类号：

O59 [应用物理学];

学科分类号：

摘要：

A new method for spectrochemical analysis of food materials is presented using a Transverse Excited Atmospheric (TEA) CO2 laser. Milk powders containing different amounts of Ca are mixed with KBr powder, and compressed to make pellets. The pellets are bombarded by the TEA CO2 laser (300 mJ, 100 ns) under the surrounding gas of 300 Pa. The shape of the luminous plasma is hemispherical. This plasma is excited by the shock wave induced by the laser bombardment. It is proved that the relative intensity of the Ca 422.6-nm emission line to that of the K 404.4-nm emission line is proportional to the Ca content. This method has a bright prospect as a direct analytical method of food materials.

引用

页码：L1899 / L1901

页数：3

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