近红外光谱在食品工业应用的研究进展  

Research Progress on the Application of Near Infrared Spectroscopy in Food Industry

作　　者：曾斯杰 刘红[2] 王友法 朱先昌 马金爽 陆登俊[1] ZENG Si-jie;LIU Hong;WANG You-fa;ZHU Xian-chang;MA Jin-shuang;LU Deng-jun(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]海南师范大学化学与化工学院,海口571158

出　　处：《中国调味品》2019年第7期179-183,共5页China Condiment

基　　金：海口市应用技术研究与开发项目(2016013);广西区特色本科专业建设项目——食品科学与工程(制糖工程)

摘　　要：随着近红外光谱相关技术的飞速发展,近红外光谱以其快速、无损、无污染的优势广泛应用于食品行业的研究。文章综述了近红外光谱仪的分光器、测量模式、常见分类的优势和现阶段的应用、常见的数据建模分析方法,阐述了近年来近红外光谱方法在乳制品、果蔬、饮料、肉制品、酒类、调味品等食品行业分析检测中的运用,并提出了对近红外光谱未来发展方向的建议。With the rapid development of near infrared spectroscopy technology, NIRS has been widely used in the research of food industry due to its fast, non-destructive and pollution-free advantages. This paper summarizes the spectrometer, measurement modes, common classification advantages, current application and common data modeling and analysis methods of NIRS, expounds the application of near infrared spectral method in analysis and determination of dairy products, fruits and vegetables, beverages, meat products, wine, spices, etc. in the food industry in recent years, and gives suggestions on the future development direction of near infrared spectroscopy.

关 键 词：近红外光谱仪 预测模型建立 食品工业 

分 类 号：TS201.1[轻工技术与工程—食品科学]