拉曼光谱技术在肉品科学研究中的应用

摘要/Abstract

摘要： 拉曼光谱技术作为新颖的光谱检测技术在物质理化结构分析方面得到了广泛应用。该技术能实现对肉的快速、无损检测，是肉品成分分析的技术之一，并且其光谱对水等极性物质极其不敏感，因此在肉品研究中具有良好的应用前景。本文简述拉曼光谱技术的基本原理及分类，综述其在肉品成分分析和品质评定方面的应用，并对该技术在今后肉品科学研究中的应用进行展望。

关键词: 拉曼光谱, 肉品科学, 成分分析, 品质鉴定

Abstract: As a novel spectral detection method, Raman spectroscopy technique has been widely used in analysis of physicochemical structure of materials. Raman spectroscopy technique is also promising for component analysis of meat with the advantages of quickness and nondestructive detection. Meanwhile, Raman spectroscopy technique has good application prospect in meat science for its spectra being extremely insensitive to polar materials such as water. In this paper, the principle and classification of Raman spectroscopy technique are introduced briefly, component analysis and quality discrimination of meat by Raman spectroscopy technique are reviewed, and finally, perspective applications of this technique in further meat research is prospected.

Key words: Raman spectroscopy, meat science, component analysis, quality discrimination

中图分类号:

TS207.3

陈倩，李沛军，孔保华. 拉曼光谱技术在肉品科学研究中的应用[J]. 食品科学, 2012, 33(15): 307-313.

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