中国食品学报2012，Vol.12Issue(12)：113-118,6.
拉曼光谱技术在食品分析中的应用
Review on Raman Spectroscopy Application in Food Analysis
摘要
Abstract
In recent years Roman spectroscopy technique in the food industry has been widely applied as a fast non-destructive testing technology. The principle of Raman spectroscopy was introduced, as well as its advantages and disadvantages. Several kinds of Raman spectroscopy were cited. Raman technology in the food composition analysis of research was reviewed, including proteins, lipids, carbohydrates, water and trace elements. According to the current trend the development prospect of the technology of Raman spectroscopy was discussed.关键词
拉曼光谱/食品/应用/发展前景Key words
Raman spectroscopy/ food/ application/ development prospect引用本文复制引用
孙璐,陈斌,高瑞昌,袁丽,李雯雯..拉曼光谱技术在食品分析中的应用[J].中国食品学报,2012,12(12):113-118,6.基金项目
国家自然科学基金项目(31000798) （31000798）
江苏省普通高校研究生科研创新计划资助项目 （）
江苏高校优势学科建设工程资助项目 （）
