基于光谱技术的食品成分快速检测方法研究  

Study on the Rapid Detection Method of Food Ingredients Based on Spectroscopic Technology

作　　者：赵增财 付建瑞 张鹏飞 崔艳芳 ZHAO Zengcai;FU Jianrui;ZHANG Pengfei;CUI Yanfang(Weifang HR-HC Testing Technology Co.,Ltd.,Weifang 261000,China)

机构地区：[1]潍坊海润华辰检测技术有限公司,山东潍坊261000

出　　处：《食品安全导刊》2025年第12期190-192,共3页China Food Safety Magazine

摘　　要：光谱技术基于物质与电磁辐射相互作用,通过分析光谱特征获取物质信息。随着食品行业的快速发展,对食品成分快速检测的需求日益增长。本文围绕光谱技术在食品成分快速检测中的应用展开研究,分析各技术的优缺点,并进行新型光谱技术研发、智能化检测系统开发、微型化便携化仪器应用等方面的展望,旨在推动光谱技术在食品成分检测领域的进步,为食品安全与质量控制提供有力技术支撑。Spectroscopy technology is based on the interaction between matter and electromagnetic radiation,and obtains material information by analyzing spectral characteristics.With the rapid development of the food industry,there is a growing demand for rapid testing of food ingredients.In this paper,we focus on the application of spectroscopy technology in the rapid detection of food ingredients,analyze the advantages and disadvantages of each technology,and carry out the prospect of the research and development of new spectroscopy technology,the development of intelligent detection systems,and the application of miniaturized and portable instruments,aiming to promote the progress of spectroscopy technology in the field of food composition detection and provide strong technical support for food safety and quality control.

关 键 词：光谱技术 食品成分 快速检测 检测方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]