近红外光谱无损分析肉类品质的研究进展  

Progress in Non-Destructive Analysis of Meat Quality by Near-Infrared Spectroscopy

作　　者：王冬[1] 栾云霞[1] 王欣然 贾文珅[1] WANG Dong;LUAN Yunxia;WANG Xinran;JIA Wenshen(Institute of Quality Standard and Testing Technology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]北京市农林科学院质量标准与检测技术研究所,北京100097

出　　处：《肉类研究》2024年第5期61-70,共10页Meat Research

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20240510,KJCX20230438);河北省重点研发计划项目(21375501D);国家自然科学基金青年科学基金项目(31801634)。

摘　　要：近年来,近红外光谱分析技术以其无损、快速、高效、环境友好等特点,被广泛应用于肉类品质无损快速分析领域。然而,由于基质复杂、水分含量高,肉类常会对近红外光谱产生一定干扰,进而影响分析结果的准确度。为进一步明确近红外光谱分析技术在肉类品质无损分析方面的最新研究进展,本文对近年来近红外光谱技术在牛肉、羊肉、猪肉、鸡肉、水产品5种常见肉类的品质无损分析方面的应用进行梳理,包括品质检测、分类研究、真伪鉴别、质量安全4个方面,并就近红外光谱分析技术在肉类品质无损分析方面的应用进行总结与展望。可为近红外光谱分析技术在肉类品质无损检测、分类研究、真伪鉴别及质量安全方面的应用提供一定的参考与借鉴。In recent years,near-infrared spectroscopy,being non-destructive,fast,efficient,and environmentally friendly,has been widely applied in the non-destructive and rapid analysis of meat quality.However,the complex matrix and high moisture content of meat often interfere with near-infrared spectroscopy,which will affect the accuracy of analytical results.In order to gain insights into the latest progress in the application of near-infrared spectroscopy in non-destructive analysis of meat quality,this review deals with the recent applications of near-infrared spectroscopy in non-destructive quality analysis of common meats such as beef,mutton,pork,chicken as well as aquatic products from 4 aspects:quality testing,species identification,authentication,and safety evaluation.Moreover,an outlook on future prospects in this field is given.This paper will provide reference and inspiration for the application of near-infrared spectroscopy in non-destructive quality testing,species identification,authentication and safety evaluation of meat.

关 键 词：近红外光谱 肉 品质检测 分类研究 真伪鉴别 质量安全 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]