胡椒掺假检测技术研究进展

Research progress on detection technologies for pepper adulteration

中文关键词:  胡椒掺假  光谱技术  色谱技术  聚合酶链式反应技术  热分析技术  食品真实性

英文关键词:pepper adulteration  spectral technology  chromatographic technology  polymerase chain reaction technology  thermal analysis technology  food authenticity

中文摘要:

      胡椒作为栽培历史悠久的热带香辛料, 其制品是餐饮及食品调味的核心原料, 市场需求旺盛。然而近年来, 胡椒市场掺假乱象频发, 不法商家通过添加淀粉类物质、人工合成色素及廉价香辛料粉末等手段以次充好, 严重破坏食品真实性，危害消费者健康, 扰乱市场秩序并阻碍产业高质量发展。快速、准确鉴定胡椒掺假的检测技术已成为食品安全监管关注的重点。现代光谱、色谱及分子生物学技术在胡椒掺假鉴别中应用日益深入。本文以胡椒掺假检测技术为核心, 系统梳理主流检测手段, 阐述其原理、优缺点、应用场景、适用范围与局限, 并提出多技术融合、便携化设备研发与标准体系构建是未来发展的关键方向, 以期为胡椒掺假鉴别的检测技术优化、标准体系构建提供理论依据, 为食品真实性监管提供技术支撑, 助力胡椒产业健康发展。

英文摘要:

      As a tropical spice with a long cultivation history, pepper and its processed products act as essential raw materials for catering and food seasoning, sustaining strong market demand. Nevertheless, frequent adulteration incidents have troubled the pepper market in recent years. Unscrupulous vendors pass off adulterated products as genuine commodities by incorporating starchy fillers, artificial synthetic pigments and low-cost spice powders. Such malpractices severely compromise food authenticity, threaten consumer health, disrupt market order, and impede the high-quality development of the pepper industry. Accordingly, rapid and accurate detection technologies for identifying pepper adulteration have become a major focus in food safety supervision. Modern spectroscopic, chromatographic and molecular biological techniques have been increasingly and extensively adopted for the discrimination of adulterated pepper. Centered on detection technologies for pepper adulteration, this paper systematically sorted out mainstream analytical methods and elaborated on their principles, merits and demerits, application scenarios, applicable scopes and inherent limitations. It further proposes that multi-technology integration, the research and development of portable testing devices, and the establishment of standardized systems represent the core directions for future research. This work is expected to provide a theoretical reference for optimizing detection methodologies and constructing standard frameworks for pepper adulteration identification, deliver technical support for food authenticity supervision, and promote the sound development of the pepper industry.