摘要
光谱技术能依据食品的光谱特征研究其结构和成分变化,化学计量学法能从光谱数据中最大限度地提取有用信息,为光谱技术的定性和定量分析提供依据。光谱技术结合化学计量学法具有分析效率高、样品无需处理、操作简单、非破坏性、便于实现在线分析等特点,近年来以独特的优势在水产品鲜度评价方面得以应用。本文主要介绍了红外光谱、荧光光谱、拉曼光谱、高光谱成像技术等的特点,综述了光谱技术结合化学计量学法在水产品鲜度评价中的应用研究进展,探讨了现有技术的局限性,并对光谱技术在水产品无损检测中的发展趋势进行展望,以期促进该技术在水产品鲜度评价领域得到更广泛的应用。
Spectroscopic techniques can be applied to evaluate the quality of food by studying the changes of material structure and composition in food matrix and chemometric methods can extract useful information from spectra data,which supply the support of ensuing qualitative and quantitative analyses for spectroscopic techniques. Spectroscopic techniques coupled with chemometric methods have been used in the freshness assessment of aquatic products in recent years,which can achieve promising performance compared with traditional methods as well as provide efficient,noninvasive, convenient, non-destructive and on-line monitoring methods. Therefore, this review introduced the characteristics of spectroscopic techniques,including infrared spectrum,fluorescence spectrum,Raman spectrum and hyperspectral imaging, and focused on reviewing spectroscopic techniques coupled with chemometric methods for evaluating freshness. In addition,some limitations and future trends of non-invasive measurement were discussed,in order to fuel the application of spectroscopic techniques in the freshness evaluation of aquatic products.
出处
《核农学报》
CAS
CSCD
北大核心
2016年第11期2210-2217,共8页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31271890)
浙江省教育厅中青年学科带头人学术攀登项目(pd201300)
宁波农业重大择优委托项目(2012C10024)
关键词
光谱技术
化学计量学法
水产品
鲜度评价
spectroscopic techniques
chemometric methods
aquatic products
freshness evaluation
