光谱技术及电子感官系统在食源性致病菌无损检测中的应用  

Application of Spectroscopic Techniques and Electronic Sensory System in Non-destructive Testing of Foodborne Pathogenic Bacteria

作　　者：贺巧玲 曹敏[1] 孙在兴 罗皓 李玉锋[1] HE Qiaoling;CAO Min;SUN Zaixing;LUO Hao;LI Yufeng(Xihua University,Chengdu 610039,Sichuan,China;Sichuan Institute of Food Inspection,Chengdu 610000,Sichuan,China)

机构地区：[1]西华大学,四川成都610039 [2]四川省食品检验研究院,四川成都610000

出　　处：《食品研究与开发》2023年第20期219-224,共6页Food Research and Development

摘　　要：无损检测是在不破坏被检样品的前提下,进行检测分析的一种方法和技术,具有非侵入性。采用无损检测方法对食源性致病菌进行快速检测对食品安全具有重大意义。该文介绍和分析3大无损检测技术(近红外光谱技术、高光谱技术和电子感官技术)的基本原理及其在食品常见致病菌检测中的应用及最新研究进展,为无损检测技术在食品中的进一步应用提供参考。Non-destructive testing(NDT)is a non-invasive method and technique for testing and analysis without destroying the tested samples.The use of NDT method for rapid detection of foodborne pathogenic bacteria is of great significance to food safety.In this paper,the basic principles of three major NDT techniques(near infrared spectroscopy,hyperspectral technique and electronic sensory technology),their applications in the detection of common food pathogenic bacteria,and the latest research progress were introduced and analyzed,so as to provide a reference for the further application of NDT technique in food.

关 键 词：无损检测 近红外光谱技术 高光谱技术 电子感官技术 食源性致病菌 食品安全 

分 类 号：TS207.4[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]