红外光谱技术在食品安全检测中的研究与应用  

Research and Application of Infrared Spectroscopy Technology in Food Safety Testing

作　　者：陈超[1] 柳琦[1] 李钒[1] 陶倩[1] CHEN Chao;LIU Qi;LI Fan;TAO Qian(Tianjin Bohai Vocational Technical College, Tianjin 300402, China)

机构地区：[1]天津渤海职业技术学院

出　　处：《食品研究与开发》2019年第14期219-224,共6页Food Research and Development

摘　　要：红外光谱技术具有快速快捷、无损经济、准确环保等优点,现如今成为发展最快应用最广的现代食品分析测试技术,并且得到了广泛应用。文章首先概述红外光谱技术应用的基础内容,然后从食品真伪、种类、产地、致病菌、污染物、药物残留、转基因这7个方面展开了细致的研究,并对红外光谱技术在未来的发展情况作了展望。Infrared spectroscopy technology has the advantages of rapid, nondestructive economy, accurate environmental protection and so on. Now it has become the fastest developing and most widely used modern food analysis and testing technology.The application of safety testing starts a comprehensive study. Firstly, the basic content of the application of infrared spectroscopy technology was introduced. Then, detailed research was conducted on food authenticity, species, origin, pathogenic bacteria, pollutants, drug residues, and genetically modified food. In the end, the development of infrared spectral technology was briefly described.

关 键 词：食品安全检测 食品药物残留 红外光谱技术 应用特点 前景展望 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.33[轻工技术与工程—食品科学与工程]