METHOD OF MEASURING PERCENTAGE OF PORK FAT IN FAT OF MEAT PRODUCTS

To provide a non-destructive detection method capable of easily, rapidly, and with high sensitivity detecting pork present in food.SOLUTION: A food sample having thickness of 30 to 200 μm is prepared or the food sample is prepared in a state kept as it is, and a Raman spectrum is acquired by a Raman spectrometer with laser beams irradiated on the food sample. Raman bands of predetermined central wave numbers (Raman shifts) a and b are selected from among Raman spectra, respectively. The Raman band of the central wave number a is the Raman band having a crystal polymorphic form specific to pork. Then, the Raman band of the central wave number b is the Raman band specific to fat in a crystal state. Food is determined to contain pork by a discrimination expression in temperature in which fat in the food sample is in a crystal state.SELECTED DRAWING: Figure 1 【課題】食品中に存在する豚肉を簡易かつ迅速に高感度で検出できる非破壊検出方法の提供。【解決手段】食品試料を厚さ３０〜２００μｍで準備し、又は食品試料を、当該食品試料がそのままの状態を保っている状態で準備し、食品試料にレーザー光を照射してラマン分光装置によりラマンスペクトルを得、当該ラマンスペクトル中から所定の中心波数（ラマンシフト）ａ及びｂのラマンバンドをそれぞれ選定し、ここで、中心波数ａのラマンバンドは豚肉に特異的な結晶多形のラマンバンドであり、そして、中心波数ｂのラマンバンドは結晶状態にある脂肪に特異的なラマンバンドであり、食品試料中の脂肪が結晶状態にある温度において判別式で食品が豚肉を含むと判定する方法を使用する。【選択図】図１