近红外光谱分析技术在食品快速分析中的应用  

Application of Near Infrared Spectroscopy in Rapid Analysis and Detection of Food Components

作　　者：娄杰 黄想平 樊保起 LOU Jie;HUANG Xiangping;FAN Baoqi(White Elephant Food Co.,Ltd.,Xinzheng 451162,China)

机构地区：[1]白象食品股份有限公司,河南新郑451162

出　　处：《食品安全导刊》2024年第13期162-164,共3页China Food Safety Magazine

摘　　要：近红外光谱分析技术作为一种重要的分析技术,其应用范围不断扩大,在食品行业中的应用尤为广泛。随着食品安全和质量控制要求日益严格,近红外光谱分析技术以其快速、准确、非破坏性的优势,成为食品成分分析与检测的重要工具。基于此,本文概述了近红外光谱分析技术的基本原理与特点,详细分析了其在食品成分分析、质量控制、加工过程控制等方面的应用,总结了近红外光谱分析技术面临的挑战,并提出近红外光谱分析技术在食品成分快速分析与检测中的优化措施。As an important analysis technique,the application range of near infrared spectroscopy analysis technology is expanding,especially in the food industry.With the increasingly stringent requirements of food safety and quality control,near-infrared spectroscopy has become an important tool for food composition analysis and detection due to its fast,accurate and non-destructive advantages.Based on this,this paper summarizes the basic principles and characteristics of near-infrared spectroscopy analysis technology,analyze its application in food composition analysis,quality control process control and other aspects in detail,summarizes the challenges of nearinfrared spectroscopy analysis technology,and puts forward the optimization measures of near-infrared spectroscopy analysis technology in rapid analysis and detection of food composition.

关 键 词：近红外光谱技术 食品成分分析 质量控制 

分 类 号：O657.33[理学—分析化学] TS207.3[理学—化学]