摘要
光谱技术是依据物体内部原子、分子等特定结构对电磁波有不同吸收特性的原理,对物体特定成分进行定性、定量的分析技术。对红外光谱技术和高光谱技术应用于肉类检测的检测原理、技术手段等进行归纳,从肉类溯源及品种检测、肉品品质(嫩度、新鲜度、持水率、大理石花纹等)检测、肉类安全、有毒物检测等方面综述了近红外光谱技术和高光谱技术在肉类检测中的研究现状,分析了光谱技术的存在问题,并对肉类检测的发展趋势进行展望。
Spectroscopy is a qualitative and quantitative technique to analyze specific component of an object based on the principle that specific structure of an object such as internal atoms and molecules has different absorption characteristics of electromagnetic wave. In the paper,detection principles and techniques of infrared spectroscopy and hyperspectral technology in meat detection were summarized. Current status of the application of infrared spectroscopy and hyperspectral technology in meat detection were reviewed from meat origin and variety inspection;meat quality （tenderness,freshness,water holdup,marble,etc.）. The problems in spectroscopic detection techniques were presented and the development trend of meat detection was prospected.
出处
《广东农业科学》
CAS
2016年第5期162-168,共7页
Guangdong Agricultural Sciences
基金
广东省自然科学基金(S2012010010329)
广东省工业攻关项目(2015A020209173)
广东省产学研合作项目(2015A090905014)
广东省高校特色创新项目(KA1548815)
关键词
光谱技术
红外
高光谱
肉类检测
spectroscopy
infrared spectroscopy
hyperspectral technology
meat detection
