摘要
近红外光谱是介于可见光和中红外之间的电磁辐射波。将近红外光谱技术应用于食品分析中,具有方便、快速、高效、无损、不消耗化学试剂、不污染环境等优点。通过研究近红外漫反射技术在食品成分分析、加工与储存过程的品质监控、掺伪检测、品种鉴别、产地溯源等方面的最新进展,分析了近红外漫反射技术在食品分析中的应用现状,指出其存在的问题,并对今后的研究方向进行了展望。
Near infrared spectroscopy is an electromagnetic radiation between visible and mid infrared. It is widely used in food analysis, because destruction, without additional chemical reagents and pollution. In this paper, the latest development of near infrared diffuse reflectance spectrometry in food composition analysis, processing and storage quality monitoring, adulteration detection, variety identification and origin tracing are reviewed. Its application status and the problems in food analysis are analyzed. Furthermore, its research direction in the future is prospected.
作者
史倩茹
戴军
蒋彩云
SHI Qian-ru;DAI Jun;JIANG Cai-yun(School of Engineering and Technology;Jiangsu Engineering and Research Center of Food Safety,Jiangsu Institute of Commerce,Nanjing 211168,Jiangsu,China;Nanjing Bureau of Quality and Technical Supervision,Nanjing 210049,Jiangsu,China)
出处
《江苏调味副食品》
2018年第3期4-8,共5页
Jiangsu Condiment and Subsidiary Food
基金
江苏省自然科学基金(BK20161479)
江苏省高校自然科学研究项目(16KJB150043)
江苏省"青蓝工程"项目(2016001)
江苏省高等职业院校教师专业带头人高端研修项目资助(2017GRGDYX007)
关键词
近红外光谱
漫反射
食品
无损检测
near-infrared spectroscopy
diffuse reflection
food
non-destructive testing
