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首页> 外文期刊>Agro Food Industry Hi-Tech >Benefits and challenges in applying Raman spectroscopy as a non-destructive tool in the analysis of food quality.
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Benefits and challenges in applying Raman spectroscopy as a non-destructive tool in the analysis of food quality.

机译：将拉曼光谱法用作食品质量分析中的非破坏性工具的好处和挑战。

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摘要

In recent years there has been an increasing focus from consumers on food quality, i.e. unwanted substances such as bacteria, pesticides, drug residues and additives, as well as on food composition, including nutritional value, healthy additives, antioxidants and the contents of selected fatty acids. This is also reflected in the increasing interest for organic foods. It is therefore highly relevant to develop substance-specific, non-destructive and fast measuring techniques for monitoring different properties of foods, which can be used close to the consumer. Raman spectroscopy is an example of a fast, non-destructive and molecule-specific technique. In the present paper, three case studies are discussed each highlighting different benefits and challenges when implementing Raman spectroscopy: case study 1 - the revelation of pork content in minced lamb; Case study 2 - detection of pesticides; and case study 3 - the distinction between closely related bio-molecules.
机译：近年来，消费者越来越关注食品质量，即细菌，农药，药物残留物和添加剂等有害物质，以及食品成分，包括营养价值，健康添加剂，抗氧化剂和某些脂肪的含量酸。这也反映在人们对有机食品的兴趣日益浓厚的情况下。因此，开发特定于物质的，非破坏性的和快速测量技术以监测食品的不同特性非常重要，该技术可以在消费者附近使用。拉曼光谱法是一种快速，无损且分子特异性技术的例子。在本文中，讨论了三个案例研究，每个案例都突出了实施拉曼光谱法时的不同益处和挑战：案例研究1 –切碎的羊肉中猪肉含量的启示;案例研究2-农药检测;和案例研究3-密切相关的生物分子之间的区别。

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