近红外光谱技术在水产品检测中的应用研究进展

发布时间：2018-07-22 16:20

【摘要】：水产品富含水分、蛋白质、不饱和脂肪酸与游离氨基酸等,是消费者喜爱的食品之一。然而,其在贮藏过程中由于温度波动或操作不当等因素会引起品质下降,引发一系列的食品安全问题。近红外光谱技术是一种利用物质对光的吸收、散射、反射和透射等特性来确定其成分含量的检测技术。该技术作为食品分析方法之一,在食品领域中应用广泛,可进行从气体到液体,从匀浆到粉末,从固体材料到生物组织等样品的快速精准与定性定量分析,具有快速无损,安全高效,多组分同时测定等特点。主要对常用无损检测技术的特点进行比较分析,对近红外光谱技术的主要工作原理予以说明,综述了该技术在水产品鲜度评价、掺伪分析、质量评估与货架期预测等方面的应用实例与最新研究进展,目前存在的主要问题,提出该技术应在进一步提升水产品检测精度的前提下,通过与各类理化指标的相关性分析、多种检测技术相融合等法来实现全面评价水产品品质的最终目标,以使其在水产品快速检测过程中得到更加广泛的应用。
[Abstract]:Aquatic products are rich in water, protein, unsaturated fatty acids and free amino acids. However, due to temperature fluctuation or improper operation during storage, the quality will decline, which will lead to a series of food safety problems. Near-infrared spectroscopy (NIR) is a method to determine the content of light by the absorption, scattering, reflection and transmission of matter. As one of the methods of food analysis, this technology is widely used in the field of food. It can be used for rapid accurate and qualitative analysis of samples from gas to liquid, from homogenate to powder, from solid materials to biological tissue. Safety and efficiency, multi-component simultaneous determination and other characteristics. This paper compares and analyses the characteristics of the commonly used nondestructive testing technology, explains the main working principle of the near infrared spectrum technology, and summarizes the application of the technology in aquatic product freshness evaluation and adulteration analysis. The application examples and latest research progress in quality assessment and shelf life prediction, and the main problems existing at present, are put forward. It is suggested that the technology should be analyzed by correlation analysis with various physical and chemical indexes on the premise of further improving the detection accuracy of aquatic products. In order to achieve the ultimate goal of comprehensive evaluation of aquatic product quality, a variety of detection techniques are integrated to make it more widely used in the rapid detection process of aquatic products.
【作者单位】：上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心;广东海洋大学食品科技学院;
【基金】：国家“十三五”重点研发项目(2016YFD0400106) 上海市科技兴农重点攻关项目(沪农科攻字(2015)第4-12号) 广东海洋大学广东省水产品加工与安全重点实验室开放课题(GDPKLAPPS1504) 上海市科委工程中心能力提升项目(16DZ2280300)资助
【分类号】：O657.33;TS254.7

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