果品-果汁加工中的近红外光谱技术  

Near Infrared Spectroscopy Technique in Fruits and Fruit Juices Processing

作　　者：费坚[1] 岳田利[1] 张飞[1] 袁亚宏[1] 高振鹏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2005年第1期88-93,共6页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家科技部西部专项 ( 2 0 0 1BA90 1A19) ;国家"十五"科技攻关项目 ( 2 0 0 1BA5 0 1A15 ) ;霍英东基金 ( 810 6 5 )资助

摘　　要：系统分析了近红外光谱 ( NIR)分析的原理、技术特点、基本分类 ;介绍了实现近红外光谱定性分析常用的几种分析方法 :近红外光谱峰位鉴别法、模式识别法、人工神经网络法 ;定量分析所采用的不同的模型回归方法以及在线分析技术 ;分析了近红外光谱 ( NIR)技术在国内外水果 -果汁加工方面的应用领域和特点 ,提出利用近红外光谱技术检测果品As a fast high efficiency and non-destructive analytical technique , NIR (Near infrared spectroscopy) has been widely used in rapid determination of foods and agricultural products these years. The working principles,technical characteristics and classification of near infrared spectrometers are described. The methods of quality analysis include NIR spectrum peak value distinguishment,pattern recognition and artificial neural network .Different ways of calibration and in-line analytical technique have been used in quantitative analysis. This article emphasizes the applications and characters of NIR technique in the processing of fruits and fruit juices all over the world, and brings forward that this technique is an effective method to use in fruits and fruit juices processing.

关 键 词：果品 果汁 质量检测 近红外光谱技术 技术原理 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS255.7[轻工技术与工程—食品科学与工程]