近红外光谱技术及其在液态食品上应用的研究进展
详细信息Application of near infrared spectroscopy on liquid food detection
-
摘要: 近红外光谱技术结合化学计量手段的分析方法具有快速、无损等优点,在农产品和食品安全检测中的应用日渐广泛。通过对近红外光谱技术的理论基础和常用的化学计量手段概述,从食用油类,酒类,蜂蜜、果汁饮料类,食醋等调味品类,奶制品类5个方面,综述了该技术在液态食品中的最新应用,提出了应用中的问题和未来的发展方向。Abstract: As a rapid, non-destructive new technology, near infrared spectroscopy combined with chemometrics methods is increasingly widely used in agricultural products and food security research. In this review, a brief elaboration of the theoretical basis of near infrared spectroscopy and common methods of chemometrics were illustrated. Then, from five aspects of edible oils, wine, honey and fruit juices, vinegar and milchigs, the latest application of this technology in liquid food detection was reviewed and problems existing and the further prospect in the application were discussed.
-
[1] 林涛, 于海燕, 应义斌.可见/近红外光谱技术在液态食品检测中的应用研究进展[J].光谱学与光谱分析, 2008, 28 (2) :285-290. [2] 刘燕德, 钟储智, 欧阳爱国.近红外光谱技术在液态食品分析中的应用[J].农机化研究, 2005 (2) :213-215. [3] Huang H, Yu H, Xu H, et al.Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages:A review[J].Journal of Food Engineering, 2008, 87:303-313.
[4] 李琴, 郑雷玉, 袁红梅.近红外光谱技术在鉴别食品真伪和产地属性的应用研究进展[J].硅谷, 2011 (12) :43-44. [5] 王小燕, 王锡昌, 刘源, 等.近红外光谱技术在食品掺伪检测应用中的研究进展[J].食品科学, 2011, 32 (1) :265-269. [6] 陆婉珍.现代近红外光谱分析技术[M].第二版.中国石化出版社, 2007:1-378. [7] 张荣, 吴文娟.近红外光谱技术的定性和定量分析[J].化工时刊, 2011, 25 (9) :36-38. [8] 王凤花, 朱海龙, 戈振扬.近红外光谱数据建模方法的研究进展[J].农业工程, 2011, 1 (1) :56-61. [9] 张银, 周孟然.近红外光谱分析技术的数据处理方法[J].红外技术, 2007, 29 (6) :345-348. [10] 张仲源, 刘静, 管骁, 等.近红外光谱分析技术在食品检测中的应用研究进展[J].食品与发酵工业, 2011, 37 (11) :159-165. [11] 张辉, 吴迪, 李想, 等.近红外光谱快速检测食用油必需脂肪酸[J].农业工程学报, 2012, 28 (7) :266-270. [12] 于燕波, 臧鹏, 付元华, 等.近红外光谱法快速测定植物油中脂肪酸含量[J].光谱学与光谱分析, 2008, 28 (7) :1554-1558. [13] 吴静珠, 徐云.基于CARS-PLS的食用油脂肪酸近红外定量分析模型优化[J].农业机械学报, 2011, 42 (10) :162-166. [14] 毕艳兰, 鲍丹青, 田原, 等.利用傅里叶近红外技术快速测定食用植物油的过氧化值[J].中国油脂, 2009, 34 (3) :71-74. [15] 张菊华, 朱向荣, 尚雪波, 等.近红外光谱技术在测定纯茶油中棕榈油掺入量中的应用[J].湖南农业科学, 2011 (17) :105-107. [16] 罗香, 刘波平, 冯利辉, 等.近红外光谱技术用于花生油中棕榈油含量的测定[J].分析科学学报, 2010, 26 (6) :673-676. [17] Steuer B, Schulz H, Lger E.Classification and analysis of citrus oils by NIR spectroscopy[J].Food Chemistry, 2001, 72 (1) :113-117.
[18] Rao Y, Xiang B, Zhou X, et al.Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry[J].Journal of Food Engineering, 2009, 93 (2) :249-252.
[19] 吴静珠, 刘翠玲, 李慧, 等.近红外光谱技术在食用油种类鉴别及脂肪酸含量检测中的应用[J].北京工商大学学报:自然科学版, 2010, 28 (5) :56-59. [20] 吴静珠, 刘翠玲, 李慧, 等.基于近红外光谱的纯花生油掺伪快速鉴别方法研究[J].北京工商大学学报:自然科学版, 2011, 29 (1) :75-78. [21] 吴静珠, 刘翠玲, 邢素霞, 等.光谱分辨率的选取对食用油近红外模型性能影响分析[J].北京工商大学学报:自然科学版, 2012, 30 (1) :66-68. [22] 周志琴, 陈斌, 颜辉.二维相关近红外光谱快速鉴别食用植物油种类[J].中国粮油学报, 2011, 26 (9) :115-118. [23] 周志琴, 陈斌, 颜辉.食用植物油掺伪的二维相关近红外光谱分析[J].江苏农业科学, 2011, 39 (5) :410-412. [24] 谢梦圆, 张军, 陈哲, 等.地沟油的近红外光谱分析鉴别[J].中国油脂, 2011, 36 (12) :80-83. [25] Cozzolino D, Smyth H E, Gishen M.Feasibility Study on the Use of Visible and Near-Infrared Spectroscopy Together with Chemometrics To Discriminate between Commercial White Wines of Different Varietal Origins[J].Journal of Agricultural and Food Chemistry, 2003, 51 (26) :7703-7708.
[26] Cozzolino D, Kwiatkowski M J, Parker M, et al.Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy[J].Analytica Chimica Acta, 2004, 513 (1) :73-80.
[27] Cozzolino D, Smyth H E, Lattey K A, et al.Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines[J].Analytica Chimica Acta, 2005, 539 (1-2) :341-348.
[28] Cozzolino D, Liu L, Cynkar W U, et al.Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition[J].Analytica Chimica Acta, 2007, 588 (2) :224-230.
[29] Cozzolino D, Kwiatkowski M J, Dambergs R G, et al.Analysis of elements in wine using near infrared spectroscopy and partial least squares regression[J].Talanta, 2008, 74 (4) :711-716.
[30] Cozzolino D, Cynkar W, Shah N, et al.Quantitative analysis of minerals and electric conductivity of red grape homogenates by near infrared reflectance spectroscopy[J].Computers and Electronics in Agriculture, 2011, 77:81-85.
[31] Cozzolino D, Cynkar W, Shah N, et al.Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine[J].Food Research International, 2011, 44 (1) :181-186.
[32] Cozzolino D, Cynkar W U, Shah N, et al.Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand?[J].Food Chemistry, 2011, 126 (2) :673-678.
[33] Cozzolino D, Mccarthy J, Bartowsky E.Comparison of near infrared and mid infrared spectroscopy to discriminate between wines produced by different Oenococcus Oeni strains after malolactic fermentation:A feasibility study[J].Food Control, 2012, 26 (1) :81-87.
[34] Urbano-Cuadrado M, Luque De Castro M D, Pérez-Juan P M, et al.Near infrared reflectance spectroscopy and multivariate analysis in enology:Determination or screening of fifteen parameters in different types of wines[J].Analytica ChimicaActa, 2004, 527 (1) :81-88.
[35] Urbano Cuadrado M, Luque De Castro M D, Pérez Juan P M, et al.Comparison and joint use of near infrared spectroscopy and Fourier transform mid infrared spectroscopy for the determination of wine parameters[J].Talanta, 2005, 66 (1) :218-224.
[36] Liu L, Cozzolino D, Cynkar W U, et al.Preliminary study on the application of visible-near infrared spectroscopy and chemometrics to classify Riesling wines from different countries[J].Food Chemistry, 2008, 106 (2) :781-786.
[37] Buratti S, Ballabio D, Giovanelli G, et al.Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue[J].Analytica Chimica Acta, 2011, 697:67-74.
[38] Garde-Cerdán T, Lorenzo C, Zalacain A, et al.Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines[J].LWT-Food Science and Technology, 2012, 46 (2) :401-405.
[39] Lorenzo C, Garde-Cerdán T, Pedroza M A, et al.Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy[J].Food Research International, 2009, 42 (9) :1281-1286.
[40] 陈燕清, 颜流水, 倪永年.小波变换-可见-近红外光谱技术用于鉴别品牌料酒的研究[J].化学研究与应用, 2011, 23 (9) :1250-1254. [41] 陈兰珍, 叶志华, 赵静.近红外光谱技术在蜂蜜真实性鉴定中的应用[J].食品研究与开发, 2008, 29 (2) :103-106. [42] 陈兰珍, 赵静, 叶志华, 等.蜂蜜真伪的近红外光谱鉴别研究[J].光谱学与光谱分析, 2008, 28 (11) :2565-2568. [43] Chen L, Xue X, Ye Z, et al.Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy[J].Food Chemistry, 2011, 128 (4) :1110-1114.
[44] Chen L, Wang J, Ye Z, et al.Classification of Chinese honeys according to their floral origin by Near Infrared Spectroscopy[J].Food Chemistry, 2012, 2:156.
[45] 陈兰珍, 孙谦, 赵静, 等.蜂蜜中果糖含量近红外光谱实验研究[J].中国蜂业, 2008, 59 (12) :17-18. [46] 陈兰珍, 薛晓锋, 陈芳, 等.蜂蜜中还原糖组分测定的近红外光谱应用研究[J].食品科学, 2009, 30 (8) :147-150. [47] 钟艳萍, 钟振声, 陈兰珍, 等.近红外光谱技术定性鉴别蜂蜜品种及真伪的研究[J].现代食品科技, 2010, 26 (11) :1280-1283. [48] 张欣, 李水芳, 单杨.基于多元散射校正和偏最小二乘 (MSC/PLS) 的傅里叶变换近红外光谱检测蜂蜜中还原糖[J].食品与机械, 2009, 25 (6) :109-112. [49] 李水芳, 单杨, 朱向荣, 等.近红外透反射光谱用于检测蜂蜜加入麦芽糖浆掺假[J].食品科技, 2010, 35 (12) :299-303. [50] 李水芳, 单杨, 朱向荣, 等.近红外光谱结合化学计量学方法检测蜂蜜产地[J].农业工程学报, 2011, 27 (8) :350-354. [51] 张欣.近红外和拉曼光谱法测定蜂蜜掺假研究[D].长沙, 中南大学, 2011. [52] Zhu X R, Li S, Shan Y, et al.Detection of adulterants suchas sweeteners materials in honey using near-infrared spectroscopy and chemometrics[J].Journal of Food Engineering, 2010, 101 (1) :92-97.
[53] 吴桂芳, 黄凌霞, 何勇.葡萄浆果糖度可见/近红外光谱检测的研究[J].光谱学与光谱分析, 2008, 28 (9) :2090-2092. [54] Janik L J, Cozzolino D, Dambergs R, et al.The prediction of total anthocyanin concentration in red-grape homogenates using visible-near-infrared spectroscopy and artificial neural networks[J].Analytica Chimica Acta, 2007, 594 (1) :107-118.
[55] Coppa M, Ferlay A, Leroux C, et al.Prediction of milk fatty acid composition by near infrared reflectance spectroscopy[J].International Dairy Journal, 2010, 20 (3) :182-189.
[56] Melfsen A, Hartung E, Haeussermann A.Accuracy of milk composition analysis with near infrared spectroscopy in diffuse reflection mode[J].Biosystems Engineering, 2012, 112 (3) :210-217.
[57] 刘波平, 荣菡, 邓泽元, 等.基于PLS-自组织竞争神经网络近红外光谱技术对鲜乳和掺假乳的检测方法研究[J].分析测试学报, 2008, 27 (11) :1147-1150. [58] 荣菡, 刘波平, 邓泽元, 等.基于PLS-模式识别近红外光谱技术快速检测鲜乳和掺假乳[J].食品科学, 2008, 29 (8) :492-495. [59] 刘波平, 荣菡, 罗香, 等.PLS-BP法近红外光谱技术同时测定鲜乳中四种主成分[J].分析实验室, 2009, 28 (6) :66-69. [60] 荣菡, 刘波平, 邓泽元, 等.Elman网络近红外光谱技术同时测定鲜乳中三种主成分含量[J].食品科技, 2008, 33 (11) :258-261. [61] 褚莹, 丁武, 齐强强.基于近红外光谱技术实现掺假山羊奶的定性和定量检测[J].西北农业学报, 2011, 20 (12) :192-196. [62] 褚莹, 丁武, 丁丁.近红外光谱法用于掺假羊奶的快速无损鉴别[J].中国乳品工业, 2012, 40 (2) :51-53. [63] 何彬.基于红外光谱技术的牛奶掺杂判别方法的研究[D].天津, 天津大学, 2010. [64] 王云, 徐可欣, 常敏.近红外光谱技术检测牛奶中脂肪及蛋白质含量校正模型的建立[J].光学仪器, 2006, 28 (3) :3-7. [65] 徐楠.短波近红外光谱法测定牛奶主要成分的研究[D].长春:吉林大学, 2009. [66] 陈斌, 方如明, 赵杰文, 等.食醋主要成分近红外光谱快速测定法[J].食品科学, 2000, 21 (5) :55-57. [67] 陈斌, 陆道礼, 吴珏.利用近红外吸收光谱快速检测食醋的主要成分[J].中国调味品, 2002 (10) :39-42. [68] 陈斌, 黄传旭, 李国权, 等.模极大值法在食醋近红外光谱定量分析中的应用[J].农业机械学报, 2005, 36 (5) :65-68. [69] 蒋家奎, 马永昆, 范晓波, 等.基于紫外-可见光谱技术快速鉴别镇江香醋方法的研究[J].中国调味品, 2009, 34 (3) :112-117. [70] 石吉勇, 邹小波, 王开亮, 等.模拟退火算法用于食醋总酸含量近红外光谱模型的波数点优选[J].食品科学, 2011, 32 (10) :120-123. [71] 黄晓玮, 王开亮, 石吉勇, 等.近红外光谱结合不同偏最小二乘法无损检测食醋中总酸含量[J].中国调味品, 2011, 36 (1) :107-110. [72] 邹小波, 陈正伟, 石吉勇, 等.基于支持向量机的食醋总酸近红外光谱建模[J].中国酿造, 2011 (3) :63-65. [73] 张德涛, 邹小波, 石吉勇, 等.近红外光谱结合不同偏最小二乘法快速检测镇江香醋的浑浊度[J].中国酿造, 2012, 31 (1) :169-172. [74] 宋海燕, 秦刚, 陆辉山, 等.基于可见/近红外透射光谱的山西老陈醋产地的判别分析[J].中国食品学报, 2010, 10 (4) :267-271. [75] 秦刚, 宋海燕, 陆辉山.应用可见/近红外光谱技术快速鉴别山西陈醋品种[J].山西农业大学学报:自然科学版, 2010, 30 (4) :309-311. [76] 王莉, 李增芳, 何勇, 等.应用近红外光谱技术快速检测果醋糖度[J].光谱学与光谱分析, 2008, 28 (8) :1810-1813. [77] 王莉, 刘飞, 何勇.应用可见-近红外光谱技术进行白醋品牌和pH的快速检测[J].光谱学与光谱分析, 2008, 28 (4) :813-816. [78] 童晓星, 鲍一丹, 何勇.应用近红外光谱技术快速检别酱油品牌的研究[J].光谱学与光谱分析, 2008, 28 (3) :597-601. [79] 王晓晖, 霍玉杰.短波近红外光谱-偏最小二乘法对食醋中总酸含量的无损定量分析[J].内蒙古民族大学学报:自然科学版, 2009, 24 (1) :26-30. [80] 方娟娟, 卫雪梅, 强建华, 等.偏最小二乘法同时测定食醋的有效成分和防腐剂的含量[J].计算机与应用化学, 2010, 27 (3) :351-354. [81] 张浩玉, 张柯, 黄星奕.电子舌对不同品种醋的辨别研究[J].中国调味品, 2011, 36 (5) :1-4.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
