Qi Wenliang, Tian Yanlong, Lu Daoli, Chen Bin
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Beijing Instrument Industry Group Co., Ltd., Beijing 100022, China.
Foods. 2022 Mar 23;11(7):930. doi: 10.3390/foods11070930.
In recent years, food safety incidents have been frequently reported. Food or raw materials themselves contain substances that may endanger human health and are called toxic and harmful substances in food, which can be divided into endogenous, exogenous toxic, and harmful substances and biological toxins. Therefore, realizing the rapid, efficient, and nondestructive testing of toxic and harmful substances in food is of great significance to ensure food safety and improve the ability of food safety supervision. Among the nondestructive detection methods, infrared spectroscopy technology has become a powerful solution for detecting toxic and harmful substances in food with its high efficiency, speed, easy operation, and low costs, while requiring less sample size and is nondestructive, and has been widely used in many fields. In this review, the concept and principle of IR spectroscopy in food are briefly introduced, including NIR and FTIR. Then, the main progress and contribution of IR spectroscopy are summarized, including the model's establishment, technical application, and spectral optimization in grain, fruits, vegetables, and beverages. Moreover, the limitations and development prospects of detection are discussed. It is anticipated that infrared spectroscopy technology, in combination with other advanced technologies, will be widely used in the whole food safety field.
近年来，食品安全事件屡有报道。食品或原材料本身含有可能危害人体健康的物质，这些物质在食品中被称为有毒有害物质，可分为内源性、外源性有毒有害物质和生物毒素。因此，实现食品中有毒有害物质的快速、高效、无损检测对于保障食品安全和提高食品安全监管能力具有重要意义。在无损检测方法中，红外光谱技术以其高效、快速、操作简便、成本低、所需样品量少且无损等特点，成为检测食品中有毒有害物质的有力手段，并已在许多领域得到广泛应用。在这篇综述中，简要介绍了食品中红外光谱（IR）的概念和原理，包括近红外（NIR）和傅里叶变换红外光谱（FTIR）。然后，总结了红外光谱的主要进展和贡献，包括在谷物、水果、蔬菜和饮料中模型的建立、技术应用以及光谱优化。此外，还讨论了检测的局限性和发展前景。预计红外光谱技术与其他先进技术相结合，将在整个食品安全领域得到广泛应用。
