摘要
近红外光谱技术结合化学计量手段的分析方法具有快速、无损等优点,在农产品和食品安全检测中的应用日渐广泛。通过对近红外光谱技术的理论基础和常用的化学计量手段概述,从食用油类,酒类,蜂蜜、果汁饮料类,食醋等调味品类,奶制品类5个方面,综述了该技术在液态食品中的最新应用,提出了应用中的问题和未来的发展方向。
As a rapid, non-destructive new technology, near infrared spectroscopy combined with chemometrics methods is increasingly widely used in agricultural products and food security research. In this review, a brief elaboration of the theoretical basis of near infrared spectroscopy and common methods of chemometrics were illustrated.Then, from five aspects of edible oils, wine, honey and fruit juices, vinegar and milchigs, the latest application of this technology in liquid food detection was reviewed and problems existing and the further prospect in the application were discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期376-383,共8页
Science and Technology of Food Industry
基金
山西省社会发展科技攻关计划(20120313030-3)
关键词
近红外光谱
化学计量学
液态食品
检测
near infrared spectroscopy
chemometrics
liquid food
detection
