紅外光譜技術(shù)在食品檢測中的應(yīng)用研究

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Application of Infrared Spectroscopy in Food Detection

HOU Xiaoqin， ZHOU Xuejian， GAO Shuyuan （Zhangjiakou Food and Drug Inspection Center， Zhangjiakou O75ooo， China）

Abstract： Infrared spectroscopy has the advantages of simple operation， rapid response， environmental protection and no pollution，and can effctively overcome the problems of long analysiscycle，high cost and complex sample processing of traditional chromatography and mass spectrometry. This paper systematically expounds the principle of infrared spectroscopy detection， introduces the relationship between molecular vibration，stretching and bending vibration and infrared absorption，and classifies the characteristics and practical applications of nearinfrared，mid-infraredandfar-ifraredspectroscopy，focusingothespecificapplicationofthistechnologyin food composition analysis，adulteration detection，spoilage monitoring，and additive and pollutant detection. In order to provide technical support for building a comprehensive and reliable food safety monitoring system.

Keywords： infrared spectroscopy; food testing; food safety

食品安全關(guān)乎人們的身體健康，是公眾關(guān)注的焦點。（剩余5935字）