红外光谱技术在地理标志食品检验中的应用  

Application of the Infrared Spectroscopy Technique in Geographical Indication Food Inspection

作　　者：刘美艳[1] 宋会歌[1] 陈海桂[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产产品技术重点实验室,重庆400715

出　　处：《食品与发酵工业》2011年第2期134-138,共5页Food and Fermentation Industries

摘　　要：随着光谱技术的发展,作为一种新型的检验技术,红外光谱技术在地理标志食品检验中的地位日益凸显。文中简要概述了地理标志产品及其在我国的发展和红外光谱技术产地鉴定的原理。在此基础上,文中还介绍了近红外光谱、中红外光谱以及傅里叶变换红外光谱法结合化学计量学等方法在酒类、奶酪、橄榄油、蜂蜜等地理标志食品检测中的应用,以期对以后的科研工作提供基础性依据。With the development of spectroscopic techniques, infrared spectroscopy, as a new means of testing geographical indication food, the role is becoming increasingly prominent. Compared with traditional methods, infrared spectroscopy technique has a long way to develop. Based on the introduction of geographical indication products and the principle of infrared spectroscopy technique, this article summarizes the application of near infrared spectroscopy, middle infrared spectroscopy and fourier transform infrared spectroscopy with chemometrics methods in testing geographical indication food such as wine, cheese, olive oil and so on, in order to provide basis for further research.

关 键 词：红外光谱技术 地理标志食品 化学计量 应用 展望 

分 类 号：TS207.3[轻工技术与工程—食品科学]