摘要
指纹图谱技术是基于样品的某种特性,采用现代分析手段得到能够代表该样品特征的色谱、光谱以及其它图谱数据资料,从而进行成分鉴定及质量控制的一种可量化手段,具有快速、灵敏、方便等优点,不仅广泛应用于中药行业,在食品来源、品质检测和真伪鉴别方面也具有巨大的应用潜力。指纹图谱常用的技术手段有高效液相色谱法、气相色谱法、毛细管电泳法等色谱法,紫外光谱、红外光谱、荧光光谱等光谱法以及生物指纹图谱和非线性化学指纹图谱等,分析方法主要有化学模式识别和其它相似度评价方法。本文主要介绍了指纹图谱常用的技术手段和分析方法,综述了化学指纹图谱、生物指纹图谱和非线性化学指纹图谱等技术手段在食品产地与种类鉴别、掺假鉴别、名优产品的鉴别、批次一致性评价及品种选育等众多领域中的应用,同时对食品指纹图谱在未来的发展进行展望。
Fingerprint technology is based on a certain characteristic of the sample.It uses modern analysis methods to obtain chromatogram,spectra and other spectral data that can represent the characteristics of the sample,so as to carry out component identification and quality control.It is a quantifiable method that is fast,sensitive,convenience and other advantages.It is a quantifiable method that has the advantages of rapid,sensitive and convenient.It is not only widely used in the traditional Chinese medicine industry,but also have huge application potential in food sources,quality testing and authenticity identification.The commonly used technical means of fingerprints include high performance liquid chromatography,gas chromatography,capillary electrophoresis and other chromatographic methods,ultraviolet spectroscopy,infrared spectroscopy,fluorescence spectroscopy and other spectroscopy methods,biological fingerprints and nonlinear chemical fingerprints,etc.Analysis methods mainly include chemical pattern recognition and other similarity evaluation methods.This paper mainly introduces the common technical methods and analysis methods of fingerprints,and summarizes the application of chemical fingerprint,biological fingerprint and non-linear chemical fingerprint in many fields such as food origin,species identification,adulteration identification,identification of famous and excellent products,batch consistency evaluation and variety selection.At the same time,the future development of food fingerprints is prospected.
作者
郑振佳
朱文卿
梁浩
张利
张鹏
马越
ZHENG Zhenjia;ZHU Wenqing;LIANG Hao;ZHANG Li;ZHANG Peng;MA Yue(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Science,Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing,Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097,China;College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Taian 271018,China;Longda Foodstuff Group Co.,Ltd.,Yantai Longda Food Co.,Ltd.,Yantai 265231,China;Shandong Zhongping Pharmaceutical Co.,Ltd.,Linyi 273300,China)
出处
《食品工业科技》
CAS
北大核心
2021年第12期413-421,共9页
Science and Technology of Food Industry
基金
山东省自然科学基金(ZR2019BC100)
农业农村部蔬菜产后处理重点实验室开放课题
泰山产业领军人才工程高效生态农业创新类计划(LJNY201705)
山东省重大科技创新工程项目(2019JZZY020607)
山东省重点扶持区域引进急需紧缺人才项目。
关键词
指纹图谱
食品
质量评价
过程控制
成分分析
fingerprint
food
quality evaluation
process control
component analysis
