拉曼光谱在食品加工及品质控制中的应用  

The Application of Raman Spectroscopy in Quality Control and Food Processing

作　　者：杨雪凡 张维 顾欣哲 李文慧 吴金鸿[1] 王正武[1] YANG Xue-fan;ZHANG Wei;GU Xin-zhe;LI Wen-hui;WU Jin-hong;WANG Zheng-wu(School of Food Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品工业科技》2020年第19期361-368,共8页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划(2016YFD0400206-1);上海科技创新行动计划(18DZ2200500)。

摘　　要：食品组分的特征决定了食品的品质,随着食品精细化加工技术的发展,食品行业对食品组分的快速化监控的要求急剧提升,拉曼光谱作为一种新兴的无损检测技术,具有简单、快速和精确等优势,在食品工业领域得到了越来越广泛的应用。本文对拉曼光谱的基本原理、拉曼光谱在食品组分检测中的应用和拉曼建模等方面进行了综述,总结了食品中典型营养成分的加工下的拉曼光谱特征,并对拉曼光谱技术在食品工业品质控制中的进一步发展进行了总结和展望。The characteristics of food components determine the quality of food.With the development of food fine processing technology,the requirements of rapid monitoring of food components in the food industry are increasing.As a new non-destructive testing technology,Raman spectroscopy has been widely used in food industry due to its advantages of simplicity,rapidity and accuracy.In this paper,the basic principle of Raman spectroscopy,the application of Raman spectroscopy in food component detection and Raman modeling are reviewed.The Raman spectrum characteristics of nutrients in food under typical processing are summarized,and the further development of Raman spectroscopy technology in food industry quality control is summarized and prospected.

关 键 词：拉曼光谱 食品加工 官能团 品质控制 

分 类 号：TS201.1[轻工技术与工程—食品科学]