摘要
近年来拉曼光谱技术作为无损快速检测技术在食品行业中得到广泛应用。本文介绍拉曼光谱的原理及其优缺点,同时列举几种拉曼光谱分析技术,重点综述其在食品主要成分——蛋白质、脂类、碳水化合物、水和微量成分等分析中的应用研究进展,并根据拉曼技术目前发展情况展望其应用前景。
In recent years Roman spectroscopy technique in the food industry has been widely applied as a fast non-destructive testing technology.The principle of Raman spectroscopy was introduced,as well as its advantages and disadvantages.Several kinds of Raman spectroscopy were cited.Raman technology in the food composition analysis of research was reviewed,including proteins,lipids,carbohydrates,water and trace elements.According to the current trend the development prospect of the technology of Raman spectroscopy was discussed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第12期113-118,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31000798)
江苏省普通高校研究生科研创新计划资助项目
江苏高校优势学科建设工程资助项目
关键词
拉曼光谱
食品
应用
发展前景
Raman spectroscopy
food
application
development prospect
