摘要
近红外光谱是基于物质对近红外光的吸收、反射和透射等来确定被检测物质成分或者性质的一种检测方法,具有无损、快速、高效、灵敏度高的优势,已被广泛应用于食品安全检测领域.本文综述了近红外光谱技术在肉制品、乳制品、蜂蜜、食用油、调味品等食品掺假检测中的研究进展,讨论了近红外光谱未来的发展方向,并对其应用前景进行展望.
Abstract
Near-infrared spectroscopy is a detection method that determines the composition or properties of a material based on its absorption,reflection,and transmission of near-infrared light.This technique offers several advantages,including being non-destructive,fast,efficient,and highly sensitive,and it has been widely applied in the field of food safety testing.This paper reviews the research progress of near-infrared spectroscopy combined with chemometric methods in detecting adulteration in meat products,dairy products,honey,edible oils,and seasonings.Additionally,future development directions for near-infrared spectroscopy are discussed,and its potential applications are explored.
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