用于食品智能包装的时间温度指示器的开发与性能测试研究进展  

Research progress on development and performance testing of time-temperature indicators for food intelligent packaging

作　　者：段敏[1] 刘朴真 李强[1] 黄蓉 刘鹏[1] 戴岳[1] DUAN Min;LIU Pu-Zhen;LI Qiang;HUANG Rong;LIU Peng;DAI Yue(Agricultural Food Standardization Research Institute,China National Institute of Standardization,Beijing 100191,China)

机构地区：[1]中国标准化研究院农业食品标准化研究所,北京100191

出　　处：《食品安全质量检测学报》2024年第5期246-252,共7页Journal of Food Safety and Quality

基　　金：中央基本科研业务经费项目(562022Y-9419);国家市场监督管理总局科技计划项目(2022MK185);国家市场监督管理总局政府采购项目(HT-SPXG-2023003)。

摘　　要：时间温度指示器(time-temperature indicator, TTI)作为实时监测食品温度历史的有效工具,在确保食品质量安全、减少食品浪费方面具有广阔的前景。当前已形成了物理型、化学型、生物型和复合型等多种类型的TTI用于食品智能包装,产品应用于海鲜、肉制品、乳制品和果蔬等不同类型食品。本文研究总结了近年来国内外TTI的开发及商业化应用情况,重点对纳米型、微生物型、酶型、美拉德型4种TTI的工作原理和研究进展进行了综述,同时梳理分析了TTI与食品的匹配性原则、变温环境下产品适用性、可靠性测试方法以及欧盟、美国和韩国等国外法规对TTI的食品安全要求,最后提出了未来TTI发展面临的一些挑战,以期为行业的进一步发展提供参考依据。Time-temperature indicator(TTI),as an effective tool for real-time monitoring of food temperature history,has broad prospects in ensuring food quality and safety and reducing food waste.Currently,various types of TTI have been developed for intelligent food packaging,including physical,chemical,biological,and composite types.The products are applied to different types of food such as seafood,meat products,dairy products,and fruits and vegetables.This paper summarized the development and commercial application of TTI at home and abroad,reviewed the working principle and research progress of nano TTI,microbial TTI,enzyme TTI,and Maillard TTI,analyzed the compatibility principles between TTI and food,product applicability and reliability testing methods under variable temperature environments,and foreign regulations such as the European Union,the United States,and South Korea on food safety requirements for TTI,finally,proposed the challenges faced by future TTI development,in order to provide reference for the further development of the industry.

关 键 词：时间温度指示器 变温环境 适用性 可靠性 安全性 

分 类 号：TS206[轻工技术与工程—食品科学]