Infrared spectroscopy is the process in which molecules selectively absorb certain wavelengths of infrared light, causing transitions in vibrational and rotational energy levels within molecules. By detecting the absorption of infrared rays, the infrared absorption spectrum of a substance can be obtained, also known as molecular vibration spectroscopy or oscillation-switching spectroscopy.
The RAYLEIGH brand Fourier transform infrared spectrometers produced by BFRL possess completely independent intellectual property rights, providing users worldwide with a range of high-quality, technologically advanced Fourier transform infrared spectrometers.
Model WQF-530A Pro FT-IR Spectrometer
Features of the RAYLEIGH FT-IR
High-sensitivity optical system design: The angular mirror type of Michelson interferometer combined with fixed-beam adjustment technology ensures long-term stability of the optical system without the need for additional complex circuitry.
High-stability modular zoned design: Adopts a modular design with a compact structure, balancing mechanical robustness and zoned heat dissipation design, enhancing the instrument's resistance to deformation, vibration, and temperature drift, greatly enhancing mechanical stability and long-term operational stability.
Intelligent multi-seal moisture-proof design: The interferometer features a multi-sealed moisture-proof structure and a large-capacity, visually replaceable desiccant structure. Eliminates interference from high temperature, humidity, and chemical corrosion in the optical path system from multiple aspects.
Highly flexible design with optional accessories: adopts a large sample chamber design with reserved fixed holes for accessory pin installation. Conventional and specialized accessories can be flexibly configured according to users' specific testing requirements, and can also be used in conjunction with thermogravimetric analyzers, microscopes, and other instruments.
Main applications of FT-IR Spectrometer
01 Monitoring and analysis of dairy products
Qualitative and quantitative analysis of dairy products using infrared spectroscopy technology is an effective method for rapid detection of dairy products. Melamine content in milk powder was determined using Fourier transform infrared spectroscopy, with a characteristic absorption peak near 1551 cm-1 selected to establish a linear quantitative model. Results showed that infrared spectroscopy was used to determine the melamine correlation in milk powder as high as 0.9992, with high accuracy, good stability, low detection limits, and a sample recovery rate of 98.89%. This method can be used for rapid, non-destructive detection of melamine to improve milk powder quality monitoring capabilities. The content of major components such as fat and protein in dairy products, as well as antibiotic residues, are important indicators for judging their quality. Using mid-infrared spectroscopy technology combined with PLS to quantitatively analyze fat and protein content in raw milk, results show that attenuated total reflection combined with PLS is an effective method for detecting protein and fat content in raw milk.
02 Alcohol product testing and analysis
Wines from different regions have different qualities and styles. Scientists used Bayesian information fusion technology with near- and mid-infrared spectra to quickly identify the origin of wine, achieving an accuracy of 87.11% in the modeling set and 90.87% in the test set, improving identification accuracy and providing an efficient and low-cost new method for identifying genuine and fake wine origins.
In addition, using infrared spectroscopy is also highly effective for identifying the vintage and aroma type of baijiu. Because the components of baijiu differ among different aroma types, their infrared spectra also vary, so differences in infrared spectra can be used to identify different vintages of baijiu.
03 Tea beverage testing and analysis
In tea quality analysis, infrared spectroscopy technology is gaining increasing popularity. Researchers have used Fourier transform infrared spectra to accurately identify three semi-fermented oolong tea varieties: Dancong, Tieguanyin, and Qilan. The results show that there are significant differences in peak shape and peak strength between 1800~600 cm-1 spectra, allowing for differentiation of the three types of tea. Fourier transform infrared spectroscopy was also used to compare and analyze the similarities and differences in the infrared spectra of Yunnan Pu'er Biluochun tea (unfermented tea), Fujian oolong tea (semi-fermented tea), and ripe Pu'er tea (fully fermented tea). It was found that the degree of fermentation in tea is closely related to the intensity and peak shape of absorption peaks near 1037, 1147, 1324, 1520, and 1240 cm-1 in the infrared spectrum. Based on the absorbance and peak shape of the infrared spectral characteristic peaks, the degree of fermentation in tea can be distinguished.
Fourier transform infrared spectroscopy was used to study the spectral characteristics of raw and ripe Pu'er tea aged in different years. The results show that as aging time increases, the absorption peak weakens; There are certain differences in the images of ripe Pu'er tea from different aging years, especially at wavenumbers 1124, 1190, 1420, and 1570 cm-1, where the absorption peak weakens over time.
04 Edible Oil Testing and Analysis
Sesame oil is often mixed with some cheap other oils, seriously harming consumers' interests. Using mid-infrared spectroscopy technology, pure sesame oil, sesame oil with soybean oil, and sesame oil with rapeseed oil were analyzed. Through different pretreatment methods, an optimal qualitative model was established, and the optimal model was used for prediction. The prediction results achieved 100% accuracy, accurately distinguishing between pure sesame oil and adulterated sesame oil.
Trans fatty acid content in oils seriously affects human health. Fatty acids from food were extracted by acid hydrolysis, and Fourier transform infrared spectroscopy was used to rapidly determine trans fatty acid content, achieving a recovery rate of 89.26%~106.51%, with a relative standard deviation of 2.29%. The results were accurate and reliable, providing a new approach for determining trans fatty acid content in food.
05 Fruit and vegetable testing and analysis
Rapid and efficient detection technology for pesticide residues in fruits and vegetables is a major issue of concern in current food safety control. Fourier transform infrared spectroscopy was used to measure and analyze the infrared spectra of trichlorfon and phoxim, verifying the feasibility of FTIR/ATR rapid detection of organophosphate pesticide residues in vegetables. The lowest detection limit for trichlorfon is 0.2×10-6 (volume fraction) and correlation coefficient 0.9141, while for trichlorfon is 0.02×10-6 and correlation coefficient is 0.9036, providing a convenient, fast, and accurate method for pesticide residue detection in fruits and vegetables
06 Grain Detection and Analysis
In recent years, a few counterfeiters have frequently smeared and mixed vegetable oils and mineral oils into aged rice, enhancing its brightness and luster, and selling it as high-quality fresh rice, seriously endangering consumers' physical and mental health. Infrared spectroscopy was used to qualitatively identify rice coated with and mixed with mineral oil. Samples containing mineral oil were tested by infrared spectroscopy, showing no 1745 cm-1 fat C=O stretching vibration absorption or 1000~1300 cm-1 stretching vibration absorption, proving that the sample contained mineral oil with linear alkanes. The paper points out that this method can be used to identify whether industrial mineral oil is added to rice, biscuits, sunflower seeds, and edible oils. Grain is highly prone to mold and spoilage under high temperature and high humidity, causing economic losses and seriously threatening human and animal health. Using Fourier transform attenuated total reflection infrared spectroscopy combined with chemometric methods (ART-FTIR), seven common harmful molds in paddy were rapidly identified. The established linear discriminant analysis and partial least squares discriminant analysis models achieved overall accuracy rates of 87.1% and 87.3% respectively for the retention-one interaction validation of seven different strain categories, indicating that ART-FTIR technology can be used for rapid identification between different genera of molds in grains, especially with good discrimination results for molds of different genera.
07 Honey Testing and Analysis
The quality of honey in China varies greatly, and adulteration is also quite severe. A model for distinguishing genuine and fake honey from Raohe black bee honey origins using a mid-infrared spectrum analyzer combined with chemometric software was established to distinguish between local and other honey samples from Raohe with an accuracy rate of 90.3%, providing an effective method for identifying genuine honey.
08 Meat Product Testing and Analysis
Infrared spectroscopy can be used to evaluate meat quality. A PLS model was established by analyzing changes in biochemical indicators of meat under different temperature and aerobic storage conditions and their correlation with infrared spectra. Using the established model, meat freshness was evaluated, with an accuracy rate between 86.7%~88.9%.
09 Traditional Chinese Medicine Testing and Analysis
Infrared spectroscopy can also be applied to quality testing of complex mixtures such as traditional Chinese medicine. Infrared spectroscopy analysis of Cordyceps lozenges, American ginseng tea, and Ganoderma capsules organically combines overall component fingerprint control with qualitative and quantitative detection of indicator components, distinguishing authenticity separately and providing a simple, high-throughput, and low-cost rapid method for quality detection of traditional Chinese medicine.
Post time: Sep-05-2026