近红外光谱技术在食品和农产品领域中的应用  

Application of Near Infrared Spectroscopy in Food and Agricultural Products

作　　者：桑力青 徐冰洁 杨晨曦 刘臻 SANG Liqing;XU Bingjie;YANG Chenxi;LIU Zhen(Greentown Agricultural Technology Co.,Ltd.,Hangzhou 310052,China)

机构地区：[1]绿城农科检测技术有限公司,浙江杭州310052

出　　处：《食品安全导刊》2023年第3期127-129,共3页China Food Safety Magazine

摘　　要：利用近红外光谱,结合基团特征波产生的位置及吸收强度等要素,通过定量、定性的方式,即可完成对某类成分主要化学结构的描述。本文从食品与农产品领域的检测工作出发,简要分析近红外光谱技术的具体应用。The main chemical structure of a certain type of component can be described quantitatively and qualitatively by using near-infrared spectroscopy, combined with the location and absorption intensity of the group characteristic wave. This paper starts from the detection work in the field of food and agricultural products, and briefly analyzes the specific application of near-infrared spectroscopy.

关 键 词：农产品领域 食品领域 近红外光谱技术 应用分析 

分 类 号：O657.33[理学—分析化学] TS207.3[理学—化学]