文献类型：期刊文献

中文题名：近红外光谱技术在水产品检测中的应用研究进展

英文题名：Research Progress in the Application of Near-Infrared Reflectance Spectroscopy(NIRS) for Detection of Aquatic Products

作者：蓝蔚青[1];张楠楠[1];刘书成[2];胡潇予[1];钱韻芳[1];谢晶[1]

机构：[1]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,上海201306;[2]广东海洋大学食品科技学院,广东湛江524088

年份：2017

卷号：37

期号：11

起止页码：3399

中文期刊名：光谱学与光谱分析

外文期刊名：Spectroscopy and Spectral Analysis

收录：CSTPCD、、北大核心2014、Scopus、CSCD2017_2018、北大核心、CSCD、PubMed

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

语种：中文

中文关键词：近红外光谱;水产品检测;研究进展

外文关键词：Near-infrared reflectance spectroscopy; Aquatic products; Research progress

中文摘要：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。

外文摘要：As a kind of popular food, aquatic product is rich in water, protein, unsaturated fatty acids and free amino acids. However, due to temperature fluctuations or improper operation and other factors during storage, it leads to a series of food safety issues. Near infrared Reflectance spectroscopy （NIRS） is a kind of technology which can determine the content of compo- nents with the absorption, scattering, reflection and transmission of light. As one method for food detection, it is widely used in the field of food which ranging from gas to liquid, from homogenate to powder, from solid materials to biological tissues. It can achieve the goal of qualitative or quantitative analysis for various samples instantly and accurately. It has the characteristics of rapid, nondestructive, safe and efficient, multi-component determination simultaneously. In this paper, the characteristic of common nondestructive detection technologies for aquatic products were comparatively analyzed, the principle of NIRS were illustrated, the application and the latest research progress of NIRS in the detection of aquatic products, such as freshness evaluation, physicoehemieal detection, food adulteration, quality classification and shelf-life prediction, were introduced respectively. Meanwhile it also tries to come up with some problems on the quality detection of aquatic products with NIRS according to the current development trends. On the basis of deeply improving the detection precision, the correlation analysis of various physicochemical indexes and the integration of various non-detection techniques will be investigated in order to give the overall evaluation of its quality and get more extensive application in aquatic products.