近红外光谱技术在调味品检测中的应用研究进展

Research progress of near infrared spectroscopy in condiments detection

传统检测调味品品质的方法存在耗时长、成本高及有损检测等弊端,而近红外光谱技术(NIRS)因具有快速、准确、无损、方便等特点,逐渐被应用于调味品领域中,并随着化学计量学、电子信息技术和仪器硬件等方面的发展日趋完善。文章阐述了调味品的分类及常用检测方法,概述了NIRS的原理、特点及近红外快速检测模型,综述了近年来近红外光谱技术在调味品中的研究进展,包括调味品成分检测、掺伪鉴别、品牌溯源和品质检测等,并对NIRS在调味品行业的应用发展趋势进行了展望。

The traditional detection methods for condiments have the disadvantages of time-consuming,high cost and destructive detection,while the near infrared spectroscopy(NIRS)is a fast,accurate,nondestructive and convenient method,which has been used in condiment industry.With the development of chemometrics,electronic information technology and instrumentation hardware,the near infrared spectroscopy is increasingly improved.This review expounds the classification and common detection methods of condiments,and summarizes the principle,characteristics and rapid detection model of NIRS.The principle,characteristics and rapid detection model of NIRS are outlined.The research progress of near infrared spectroscopy in condiment in recent years is reviewed,including ingredient detection,adulteration identification,brand traceability and quality detection.In addition,the development trend of NIRS application in the condiments industry is outlooked,with a view to providing new ideas for the efficient development of non-destructive testing technology for condiments quality.