近红外光谱技术在水产品检测中的应用进展  

Application progress of near infrared spectroscopy in aquatic products detection

作　　者：刘爽 柴春祥[1] LIU Shuang;CHAI Chun-Xiang(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品安全质量检测学报》2021年第21期8590-8596,共7页Journal of Food Safety and Quality

基　　金：天津市农业科技成果转化与推广项目(201901090)。

摘　　要：水产品营养丰富、味道鲜美,深受人们喜爱。由于其组织结构脆弱,且含有丰富的内源酶和嗜冷细菌,在储藏和运输过程中容易腐烂变质。随着水产品贸易的日益全球化,水产品品质现已成为大家关注的核心问题。传统的水产品检测方法具有主观性、侵入性、耗时性,已不能满足水产品市场的需求,如何快速、客观地评价水产品品质已成为亟待解决的问题。近红外光谱技术作为一种快速、无损的检测技术已广泛应用于水产品检测,本文综述了国内外学者采用近红外光谱技术在水产品新鲜度评价、质量评估、重金属含量检测、品种鉴别等方面的研究进展,并分析了近红外光谱技术在水产品检测中的不足之处及发展前景,以期为水产品快速检测技术的进一步发展和研究提供参考依据。Aquatic products are rich in nutrition and delicious in taste,which are loved by people.In the process of storage and transportation,aquatic products are easy to rot and deteriorate because of their fragile organizational structure,rich in endogenous enzymes and cold-loving bacteria.With the globalization of aquatic product trade,aquatic product quality has become the core issue of concern.Traditional aquatic product testing methods are subjective,intrusive and time-consuming,which can no longer meet the needs of the aquatic product market.How to evaluate aquatic product quality quickly and objectively has become an urgent problem to be solved.As a rapid and nondestructive detection technology,near infrared spectroscopy has been widely used in aquatic products detection.This paper reviewed the research progress of near infrared spectroscopy in aquatic products freshness evaluation,quality evaluation,heavy metal content detection,variety identification,etc.The shortcomings and development prospects of near infrared spectroscopy technology in aquatic product detection were analyzed in order to provide reference for the further development and research of aquatic product rapid detection technology.

关 键 词：近红外光谱技术 水产品 无损检测技术 新鲜度评价 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.33[轻工技术与工程—食品科学与工程]