二维相关谱在食品品质检测中的研究进展

杨仁杰; 杨延荣; 刘海学; 董桂梅; 杜艳红; 单慧勇; 张伟玉

doi:doi:10.3964/j.issn.1000-0593(2015)08-2124-06

光谱学与光谱分析, 2015, 35 (8): 2124, 网络出版: 2020-11-19

二维相关谱在食品品质检测中的研究进展

Progress in Application of Two-Dimensional Correlation Spectroscopy for Detection of Food Quality

论文大纲

杨仁杰 ¹杨延荣 ¹刘海学 ²董桂梅 ¹杜艳红 ¹单慧勇 ¹张伟玉 ^1,*

作者单位

¹ 天津农学院工程技术学院, 天津 300384

² 天津农学院农业分析测试中心, 天津 300384

摘要

近年来,食品质量与安全问题越来越严重,需要快速便捷的检测技术以确定食品的品质.二维相关谱技术由于其高光谱分辨率、高选择性和高图谱解析能力,可有效解决常规一维谱在数据分析过程中所遇到的三个困难:①光谱选择性低;②特征信息提取难;③图谱解析难,特别适合于那些传统一维光谱方法难以满足的相似样品的判别分析.综述了二维相关谱方法的发展历程、获取谱图的实验方法、以及数学原理和谱图性质.同时,也指出根据同步二维相关谱交叉峰的正负以及异步二维相关谱交叉峰的有无,可实现被覆盖的或被淹没的弱峰之间相互指认和验证,确认其来源.详细介绍了二维中红外、近红外、紫外、荧光和拉曼相关谱在乳制品、酒类、食用油、肉类、蜂蜜、大米等食品品质检测中的应用,分析了目前二维相关谱方法存在的问题,展望了二维相关谱的发展前景.

Abstract

In recent years,the food safety and quality has always been a serious issue.Therefore,it is urgent to develop a rapid and widely available method to determine the quality of food.Due to high spectral resolution,good spectral selectivity and good ability of spectrogram analysis,the technology of two-dimensional(2D) correlation spectroscopy is an effective method for solving three major problems encountered by the conventional one-dimensional(1D) spectrum:low selectivity of the spectra,difficulty in extracting the information of the spectral feature and difficulty in spectrogram analysis.Therefore,2D correlation spectroscopy,which is suited to distinguish similar samples hardly distinguished by the conventional 1D spectroscopy,has been successfully applied in many complex biological systems.The developmental process,the experimental way to obtain spectrum,the fundamental mathematical principle and the properties of 2D correlation spectroscopy were introduced in this paper.At the same time,it is pointed out that the origin of weak characteristic bands of substance can be verified in terms of the positive or negative corss peaks in synchronous 2D correlation spectrum combined with the existence or inexistence of corss peaks in asynchronous 2D correlation spectrum The application of 2D near-infrared,mid-infrared,fluorescence,and raman correlation spectroscopy in the detection of food quality and adulteration,concentrated specifically on diary product,wine,oil,meat,honey,and rice were reviewed.Finally,the limitations and future development prospects were pointed out.

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杨仁杰, 杨延荣, 刘海学, 董桂梅, 杜艳红, 单慧勇, 张伟玉. 二维相关谱在食品品质检测中的研究进展[J]. 光谱学与光谱分析, 2015, 35(8): 2124. Yang Renjie, Yang Yanrong, Liu Haixue, Dong Guimei, Du Yanhong, Shan Huiyong, Zhang Weiyu. Progress in Application of Two-Dimensional Correlation Spectroscopy for Detection of Food Quality[J]. Spectroscopy and Spectral Analysis, 2015, 35(8): 2124.

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