摘要
蔬菜是人类获取维生素、矿质元素、抗氧化剂和膳食纤维等的重要来源,一直是健康饮食的重要组成部分,其产业在国民经济中占有重要地位。随着生活水平的提高,人们在注重蔬菜质量安全的前提下,更加关注蔬菜的品质,口感好、风味浓郁、营养丰富的蔬菜品种是当今发展趋势,但是传统的蔬菜质检及理化特性检测过程耗时、成本高,无法满足蔬菜快速筛选的要求。综述了高效、绿色的近红外光谱分析技术在蔬菜安全品质检测(农药残留检测等)、蔬菜内在质构检测(硬度、水分、粗纤维检测等)、蔬菜风味检测(甜、酸、苦、辣滋味特征等)、蔬菜营养健康成分检测(维生素C、硫代葡萄糖苷、类胡萝卜素等)多个方面的应用,以期为蔬菜全产业链的高效发展提供新思路。
Vegetable is an important source for human to obtain vitamins,mineral elements,antioxidants,and dietary fiber,Which has always been an important part of healthy diet,and the vegetable industry occupies an important position in the national economy.With the improvement of living standards,people pay more attention to the quality of vegetables under the premise of safety of vegetables.Vegetable varieties with good taste,excellent flavor and rich nutrition go with the current development trend,however,the traditional vegetable quality inspection and physicochemical properties detection process is time-consuming and costly,which cannot meet the requirements of rapid vegetable screening.The study summarizes the application of efficient and green near infrared reflectance spectroscopy techniques in multiple aspects,such as vegetable safety and quality detection(pesticide residue etc.),vegetable internal texture testing(hardness,moisture,crude fiber etc.),flavor testing(sweet,sour,bitter and hot taste characteristics etc.),nutrition health component testing(vitamin C,glucosinolates,carotenoids,lycopene,etc.),with a view to provide new ideas for the efficient development of the whole vegetable indu stry chain.
作者
薛舒丹
谢大森
万小童
陆森
刘展舒
钟玉娟
XUE Shudan;XIE Dasen;WAN Xiaotong;LU Sen;LIU Zhanshu;ZHONG Yujuan(Vegetable Research Institute,Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory for New Technology Research of Vegetables,Guangzhou 510640,China)
出处
《广东农业科学》
CAS
2021年第9期142-150,共9页
Guangdong Agricultural Sciences
基金
广东省重点领域研发计划项目(2020B020220003,2018B020202007)
广东省农业科学院创新基金青年自然科学基金面上项目(202106)
广东省现代农业产业技术体系创新团队项目(2019KJ117)
广州市科技计划项目(201904020012)
广东省蔬菜新技术重点实验室开放基金(201905)。
关键词
蔬菜品质
近红外光谱分析
安全
质构
风味
营养健康
vegetable quality
near infrared spectroscopy
safety
texture
flavor
nutrition and health
