近红外光谱技术在食品掺伪检测应用中的研究进展  

Application of Near-infrared Spectroscopy in Food Adulteration Detection:A review

作　　者：王小燕[1] 王锡昌[1] 刘源[1] 陆烨[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2011年第1期265-269,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD94B09);国家自然科学基金项目(30901125);上海市教委重点学科建设项目(J50704)

摘　　要：近年来,我国食品掺伪现象严重。目前一些常用的食品掺伪检测方法费时费力,需要消耗大量的化学试剂。近红外光谱技术能够实现快速、无损、在线的食品掺伪检测。本文综述近红外光谱技术在食用油、牛奶、蜂蜜、饮料等液态食品和肉制品、奶粉、茶叶、小麦粉等固态食品掺伪检测应用中的研究进展,同时分析近红外光谱技术在掺伪检测中的局限性以及存在问题,并对今后的进一步研究提出展望。In recent years,food adulteration has been a serious problem in China.Currently the common detection methods for food adulteration are both time and effort consuming,and need large amount of chemicals.Near-infrared spectroscopy achieves the rapid,nondestructive,and on-line detection for food adulteration.This paper summarizes the application of near-infrared spectroscopy in adulteration detection for liquid foods such as edible oil,milk,honey,and beverages,as well as solid foods including meats,powdered milk,tea,and wheat flour.Meanwhile,limitations of near-infrared spectroscopy in adulteration detection are analyzed.Finally,this article outlines further study directions and proposed some suggestions.

关 键 词：近红外光谱技术 掺伪 检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]