近红外光谱技术在食品检测与质量控制中的应用  

A Review of Application of Near-infrared Spectroscopy in Food Detection and Quality Control

作　　者：李宗朋[1] 王健[1] 宋全厚[1] 尹建军[1] 侯玉柱[1] 张英[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2012年第8期125-131,共7页Food and Fermentation Industries

基　　金：中国食品发酵工业研究院博士基金项目(2011KJFZ-BS-2)

摘　　要：近红外光谱技术是近年来迅速发展的,可实现无损检测的快速分析技术,在国外已经成功地应用到诸多行业中,并在其中发挥了巨大的作用。文中阐述了近红外光谱技术在酒类、乳粉类、肉类、食用植物油、调味品及其它日常食品门类质量检测领域的国内外最新研究进展,介绍了近红外光谱技术在食品生产加工环节质量控制及成品检测方面的应用情况,提出了该技术在实际应用中存在的一些不足,并展望了其在中国食品市场的研究应用发展前景。Near-infrared spectroscopy （NIRS） is a rapid, non-destructive technology and developed rapidly in recent years. It has been successfully applied to many fields in overseas and plays a significant role in detecting. This paper summarizes the latest progress in application of near-infrared spectroscopy in the inspection of daily food such as alcohol, milk , milk powder, meat, edible oil, condiment and others. A description of the application in production process and finished product is presented. Finally, this article analyzes the problems existing in practical applications and proposes its prospects in Chinese food market.

关 键 词：近红外光谱 食品质量 无损检测 过程控制 检测体系 

分 类 号：TS207.3[轻工技术与工程—食品科学]