红外光谱技术在花椒检测中的研究进展

Research Progress of Infrared Spectroscopy in the Detection of Zanthoxylum Bungeanum

红外光谱技术是一种无损、高精度、无污染、高效、快速的分析技术,已被应用于农特产品花椒的检测中。红外光谱技术结合分析化学中的化学计量法,可对花椒中的挥发油、脂肪酸、酰胺、生物碱、木脂素等成分进行快速检测,对花椒质量检测及控制有着重要意义。综述了红外光谱技术在花椒品质、产地识别、掺杂、新陈度、成分检测中的研究进展,为研究人员和行业提供更有效检测的路线图,并将在未来对花椒进行在线检测和质量安全控制。

Infrared spectroscopy is a nondestructive,high-precision,pollution-free,efficient and fast analysis technology,which has been applied to the detection of Zanthoxylum bungeanum.Infrared spectroscopy combined with stoichiometry in analytical chemistry can rapidly detect volatile oil,fatty acids,amides,alkaloids,lignans and other components in Zanthoxylum bungeanum,which is of great significance to the quality detection and control of Zanthoxylum bungeanum.This paper summarizes the research progress of infrared spectroscopy in the detection of Zanthoxylum bungeanum quality,origin identification,doping,freshness,and composition,providing a more effective detection roadmap for researchers and industry,and will conduct online detection and quality safety control of Zanthoxylum bungeanum in the future.