核磁共振波谱技术在食品掺假鉴别中的应用研究

Application of nuclear magnetic resonance spectroscopy in the detection of food adulteration

中文关键词:  核磁共振  食品  掺假鉴别

英文关键词:nuclear magnetic resonance  food  adulteration detection

中文摘要:

      核磁共振波谱技术具有快速无损、操作简单及重复性好等优点, 近年来被广泛应用于食品掺假鉴别领域。利用核磁共振技术中的低场核磁、定量核磁以及杂核核磁等技术能够对掺假不同成分的牛乳(掺水、食盐、尿素、豆浆及复原乳等)、掺假低价值油(大豆油、玉米油等)的橄榄油、掺假的高价值米、蜂蜜、红酒等进行检测, 结合统计学分析方法, 包括主成分分析法、偏最小二乘判别法和相似分类法等可以实现对这些食品掺假成分的有效鉴别。本文就近年来核磁共振技术在国内外食品掺假鉴别中的应用研究进行综述, 以推动核磁共振技术在食品质量安全检测领域的进一步应用, 并为其它领域的掺假鉴别提供新的思路和方法。

英文摘要:

      With the advantages of rapid non-destructive detection, easy operation and excellent repeatability, nuclear magnetic resonance (NMR) technology is widely applied in the detection of food adulteration. NMR technology, such as low-field NMR, quantitative NMR, and miscellaneous nuclear NMR, can be applied to detect adulterated milk mixed with the additional materials (water, salt, urea, soybean milk, reconstituted milk, etc.), adulterated olive oil with low value oils (soybean oil, corn oil, etc.), adulterated valuable rice, honey and wine. Combined with statistical analysis methods, such as principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and soft independent modeling of class analogy (SIMCA), NMR technology can distinguish many adulterated foods. This review summarized the application of NMR technology in the detection of food adulteration, which can promote the further application of NMR technology in detection of food quality and safety, and provide new ideas and methods for the identification of adulteration in other fields.