摘要
近红外光谱(nearinfrared spectroscopy,NIRS)分析技术是近年来发展十分迅速的无损伤快速分析技术,其应用的主要过程是通过建立已知样品的近红外光谱与其性质、组成、类别之间的模型来预测未知样品的性质、组成、类别。本文论述了近红外光谱分析技术的原理、特点及其在食品感官分析中的应用现状。
Near infrared spectroscopy （NIRS） technology is a quick, non-destructive analysis method, which has been rapidly developed in recent years. The important procedure of NIRS technology is to predict characteristics, components and classes of unknown samples by using the calibration model based on the NIRS of known samples. This paper mainly discussed the principle and characteristics of NIRS technology and its application in food sensory analysis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期273-276,共4页
Food Science
基金
上海市重点学科建设项目(T1102)
关键词
近红外光谱分析
无损伤技术
感官分析
near infrared spectroscopy （NIRS）
non-destructive technique
sensory analysis
