光譜技術(shù)在食品檢測中的應(yīng)用

摘 要：本研究分析光譜技術(shù)在水果蔬菜、肉類乳制品、谷物油類及飲料酒類檢測中的實際應(yīng)用，并探討了其具體分類及特點。結(jié)果表明，近紅外光譜、拉曼光譜、熒光光譜等技術(shù)在食品檢測中表現(xiàn)出無損、快速、環(huán)保等優(yōu)勢，能夠有效提升食品安全檢測的效率與準(zhǔn)確性，為食品質(zhì)量安全監(jiān)管提供更加有力的技術(shù)支持。

關(guān)鍵詞：光譜技術(shù)；食品檢測；近紅外光譜；熒光光譜

Application of Spectroscopy Technology in Food Testing

WAN Yue1， JIAO Lingling1*， ZHOU Hanzhe2， WANG Chao1

（1.Huangshi Center for Disease Control and Prevention， Huangshi 435000， China;

2.Yangxin County People’s Hospital， Huangshi 435200， China）

Abstract： In this study， the practical application of spectroscopy technology in the detection of fruits and vegetables， meat and dairy products， grain oils， and beverages and wines was analyzed， and its specific classification and characteristics were discussed. The results show that near-infrared spectroscopy， Raman spectroscopy， fluorescence spectroscopy and other technologies show the advantages of non-destructive， fast and environmental protection in food detection， which can effectively improve the efficiency and accuracy of food safety testing and provide more powerful technical support for food quality and safety supervision.

Keywords： spectral technology; food testing; near-infrared spectroscopy; fluorescence spectroscopy

食品安全直接關(guān)系到人們的身體健康和生命安全。（剩余4215字）