基于快速检测技术的食品蛋白质含量分析方法研究  

Research on the Analysis Method of Food Protein Content Based on Rapid Detection Technology

作　　者：吴芳 WU Fang(Guangzhou Quality Supervision and Testing Institute,Guangzhou 511447,China)

机构地区：[1]广州质量监督检测研究院,广东广州511447

出　　处：《食品安全导刊》2025年第8期142-144,共3页China Food Safety Magazine

摘　　要：传统检测方法如凯氏定氮法尽管精确度较高,但因操作复杂和检测周期长等在现代食品工业中受到一定的限制。快速检测技术因其高效性和简便性在食品蛋白质含量分析中受到广泛关注。常见的快速检测技术有分光光度法、近红外光谱法等,其可实现快速、非破坏性检测,但在精确度、样品适配性以及数据处理等方面仍面临一定的挑战。本文分析现有快速检测技术的应用现状,探讨其主要问题,并提出了优化检测灵敏度、解决样品适配性、推动设备标准化及创新数据处理等具体措施,旨在为提升食品蛋白质检测效率和准确性提供参考。Although traditional detection methods such as Kjeldahl nitrogen determination method have high accuracy,they are limited in the modern food industry due to their complex operation and long detection cycle.Rapid detection technology has attracted extensive attention in the analysis of protein content in food due to its high efficiency and simplicity.Common rapid detection techniques include spectrophotometry,near-infrared spectroscopy,etc.,which can achieve rapid and non-destructive detection,but still face certain challenges in terms of accuracy,sample suitability,and data processing.In this paper,the application status of existing rapid detection technologies is analyzed,the main problems are discussed,and specific measures are proposed,such as optimizing the detection sensitivity,solving the problem of sample adaptability,promoting equipment standardization and innovative data processing,aiming to provide a reference for improving the efficiency and accuracy of food protein detection.

关 键 词：快速检测技术 食品蛋白质 含量分析 检测方法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]