食品与机械2016，Vol.32Issue(11)：225-228,4.DOI:10.13652/j.issn.1003-5788.2016.11.051
近红外快速无损检测食用油品质的研究进展
The research progress on Near I nfrared Spectroscopic in the non-destructive detection ofthe qual ity of edible oi l
摘要
Abstract
The Near infrared spectroscopy analysis technique,with the characteristics of high efficiency and speediness,non-destructiveness, environmentally friendliness and easiness to operation,has developed fast in the past few years and is widely used in quality identification of agricultural products.In this paper,it was summarized and prospected the application progress in many aspects,such as the detections of physicochemical index of edible oil,chemical changes during frying,a-dulterated oils,and the kinds of edible oil by using Near Infrared Spec-troscopy analysis technique and chemometrics in recent years.This re-view provided the direction and basis for the further analyses of edible oil and the protection of consumers’health.关键词
近红外/食用油/掺杂/掺假Key words
NIRS/edible oil/adulteration/doping引用本文复制引用
李娟,梁漱玉..近红外快速无损检测食用油品质的研究进展[J].食品与机械,2016,32(11):225-228,4.基金项目
福建省教育厅 A 类科研项目(编号:JA15848) （编号:JA15848）
