基于分子光谱学技术对食用油品质安全检测方面的研究进展  

Progress in Research on Quality and Safety Testing of Edible Oils Based on Molecular Spectroscopy Techniques

作　　者：卢聪 丁阳月 庄永亮[1] LU Cong;DING Yangyue;ZHUANG Yongliang(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500)

机构地区：[1]昆明理工大学食品科学与工程学院,昆明650500

出　　处：《食品工业》2024年第12期262-268,共7页The Food Industry

基　　金：云南省科技计划项目(202202AE090007)。

摘　　要：食用油营养丰富,但在加工、贮藏和运输过程中易受多种因素影响导致其品质安全性降低。分子光谱学技术作为一种食用油检测技术,具有快速、绿色、经济和无损等优势。文章综述了分子光谱学技术的基本原理,系统总结了现阶段应用于食用油检测的多种光谱技术(紫外-可见分光光度法、近红外光谱、红外光谱、拉曼光谱和荧光分光光度法)的原理及应用,对分子光谱学技术在食用油品质和安全等方面的检测方法及效果进行了归纳与总结。进一步分析分子光谱学技术现阶段存在的问题并对其未来发展趋势进行了展望,旨在为食用油品质安全控制提供新思路。Edible oils are rich in nutrients,but are susceptible to a variety of factors that reduce their quality and safety during processing,storage and transportation.As a type of edible oil detection technology,molecular spectroscopy has the advantages of being rapid,environmentally friendly,economical and non-destructive.This paper reviews the basic principles of molecular spectroscopy,systematically summarises the principles and applications of various spectroscopic techniques(ultraviolet-visible spectrophotometry,near-infrared spectrophotometry,infrared spectrophotometry,Raman spectroscopy and fluorescence spectrophotometry)currently used in the detection of edible oils,and summarises the detection methods and the impact of molecular spectroscopy on the quality and safety of edible oils.The current problems of molecular spectroscopy technology are further analysed and the future development trend of molecular spectroscopy technology is prospected to provide new ideas for the quality and safety control of edible oils.

关 键 词：食用油 分子光谱学 化学计量学 食用品质 安全危害因子 

分 类 号：TS2[轻工技术与工程—食品科学与工程]