光谱技术在奶制品掺假检测中的应用研究进展

Application of spectroscopy in the detection of dairy adulteration detection

中文关键词:  紫外可见光谱技术  近红外光谱技术  拉曼光谱技术  原子荧光光谱技术  X射线荧光光谱技术  高光谱技术  奶制品掺假检测

英文关键词:ultraviolet-visible spectroscopy  near-infrared spectroscopy  Raman spectroscopy  atomic fluorescence spectroscopy  X-ray fluorescence spectroscopy  hyperspectral imaging  dairy adulteration detection

中文摘要:

      奶制品的安全和质量一直以来都是消费者关注的焦点, 然而, 令人担忧的是, 奶制品掺假现象屡见不鲜, 这不仅对消费者的健康构成了潜在威胁, 也严重侵害了他们的合法权益。近年来, 光谱技术因其高效、快速且非破坏性的特点逐渐崭露头角, 成为检测奶制品掺假的重要手段, 受到了广泛的关注和应用。本文全面综述了光谱技术在奶制品掺假检测中的应用, 涵盖了紫外-可见光谱、近红外光谱、拉曼光谱、原子荧光光谱、X射线荧光光谱、高光谱多种先进技术, 并探讨了各类光谱技术的基本原理、优缺点及其在实际检测中的应用效果, 如紫外-可见光谱检测三聚氰胺、甲醛等; 近红外光谱检测香兰素、尿素等; 拉曼光谱检测二聚氰胺、麦芽糊精等; 原子荧光光谱检测微量元素、蛋白质类型等; X射线荧光光谱检测乳清、水杨酸等; 高光谱检测硫脲、淀粉等(如表1所示)。通过对相关文献的系统分析, 本文旨在为奶制品的质量控制和安全检测提供全面而有价值的参考, 帮助行业内的专业人士更好地理解和应用这些先进的检测技术, 以确保消费者能够享受到安全、优质的奶制品, 进而维护他们的健康和权益。

英文摘要:

      The safety and quality of dairy products have long been a focal point of consumer concern. Alarmingly, the prevalence of dairy product adulteration not only poses a potential threat to consumer health but also severely infringes upon their legitimate rights and interests. In recent years, spectral technologies have emerged as a critical tool for detecting dairy adulteration, garnering widespread attention and application due to their efficiency, rapidity, and non-destructive nature. This comprehensive reviewed delves into the application of spectral technologies in the detection of dairy adulteration, encompassing advanced techniques such as near-infrared spectroscopy, Raman spectroscopy, and atomic fluorescence spectroscopy. It thoroughly examined the fundamental principles, advantages, and limitations of each spectral technique, along with their practical effectiveness in adulteration detection. For example, ultraviolet-visible spectroscopy for detecting melamine and formaldehyde; near-infrared spectroscopy for detecting vanillin and urea; Raman spectroscopy for identifying dicyandiamide and maltodextrin; atomic fluorescence spectroscopy for detecting trace elements and protein types; X-ray fluorescence spectroscopy for analyzing whey and salicylic acid; and hyperspectral imaging for detecting thiourea and starch. By systematically analyzing relevant literature, this paper aims to provide a thorough and valuable reference for quality control and safety inspection in the dairy industry. It is designed to assist professionals in better understanding and utilizing these cutting-edge detection technologies, thereby ensuring that consumers can enjoy safe and high-quality dairy products, ultimately safeguarding their health and rights.