您好，欢迎访问云南省农业科学院 机构知识库！

Vibrational Spectroscopy Combined with Chemometrics in Authentication of Functional Foods

文献类型： 外文期刊

作者： Li, Fengjiao 1 ; Zhang, Jinyu 1 ; Wang, Yuanzhong 1 ;

作者机构： 1.Yunnan Acad Agr Sci, Med Plants Res Inst, Kunming 650200, Yunnan, Peoples R China

2.Yunnan Univ, Sch Agr, Kunming, Yunnan, Peoples R China

关键词： Functional foods; chemometrics; vibrational spectroscopy; authentication

期刊名称：CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY （ 影响因子：5.686； 五年影响因子：6.279 ）

ISSN： 1040-8347

年卷期：

页码：

收录情况： SCI

摘要： Many foods have both edible and medical importance and are appreciated as functional foods, preventing diseases. However, due to unscrupulous vendors and imperfect market supervision mechanisms, curative foods are prone to adulteration or some other events that harm the interests of consumers. However, traditional analytical methods are unsuitable and expensive for a broad and complex application. Therefore, people urgently need a fast, efficient, and accurate detection method to protect self-interests. Recently, the study of target samples by vibration spectrum shows strong qualitative and quantitative ability. The model established by platform technology combined with the stoichiometric analysis method can obtain better parameters, which it has good robustness and can detect functional food efficiently, quickly and nondestructive. The review compared and prospect five different vibrational spectroscopic techniques (near-infrared, Fourier transform infrared, Raman, hyperspectral imaging spectroscopy and Terahertz spectroscopy). In order to better solve some of the actual situations faced by certification, we explore and through relevant research and investigation to appropriately highlight the applicability and importance of technology combined with chemometrics in functional food authentication. There are four categories of authentication discussed: functional food authenticated in source, processing method, fraud and ingredient ratio. This paper provides an innovative process for the authentication of functional food, which has a meaningful reference value for future review or scientific research of relevant departments.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：云南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台