傅立叶变换中红外光谱在食品快速分析与检测中应用  

Fourier transform mid-infrared as a powerful technique for rapid food analysis and detection

作　　者：钱贵明[1] 刘嘉[1] 张引[1] 樊虹霞[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]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《粮食与油脂》2013年第6期29-33,33+32,共5页Cereals & Oils

摘　　要：近年,傅立叶变换中红外光谱作为一种快速、无损检测技术在食品质量评价体系中得到广泛应用,并积累相当丰富研究资料。该文在前人研究基础上,重点对傅立叶变换中红外光谱原理、化学计量学数据处理方法及在食品质量安全检测中应用等方面进行综述,并就其在应用上存在缺陷及研究中亟待解决问题进行讨论。Fourier transform mid-infrared （ FTMIR ） is a non-destructive and rapid technique applied increasingly for food quality evaluation in recent years. It provides us more information to research the quality of food products. This review intends to give an overview of the type of information that can be obtained based on some developed theory and food research of FTMIR. It includes the principle of FTMIR technique, the specific techniques with chemometrics for data pre-processing methods, qualitative and quantitative analysis and model transfer, and the wide applications of FTMIR in food science. In addition, the promise of FTMIR technique for food quality evaluation is demonstrated, and some problems which need to be solved or investigated further are also discussed.

关 键 词：傅立叶变换中红外光谱 食品检测 食品分析 

分 类 号：O657.33[理学—分析化学]