Application of Near-infrared Spectroscopy in Food Adulteration Detection: A Review

doi:10.7506/spkx1002-6630-201101063

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 265-269.doi: 10.7506/spkx1002-6630-201101063

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Application of Near-infrared Spectroscopy in Food Adulteration Detection: A Review

WANG Xiao-yan，WANG Xi-chang*，LIU Yuan，LU Ye

College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-04-30 Revised:2010-12-16 Online:2011-01-15 Published:2010-12-28
Contact: WANG Xi-chang E-mail:xcwang@shou.edu.cn

Abstract

Abstract:

In recent years, food adulteration has been a serious problem in China. Currently the common detection methods for food adulteration are both time and effort consuming, and need large amount of chemicals. Near-infrared spectroscopy achieves the rapid, nondestructive, and on-line detection for food adulteration. This paper summarizes the application of nearinfrared spectroscopy in adulteration detection for liquid foods such as edible oil, milk, honey, and beverages, as well as solid foods including meats, powdered milk, tea, and wheat flour. Meanwhile, limitations of near-infrared spectroscopy in adulteration detection are analyzed. Finally, this article outlines further study directions and proposed some suggestions.

Key words: near-infrared spectroscopy, adulteration, detection

CLC Number:

TS207.3

WANG Xiao-yan，WANG Xi-chang*，LIU Yuan，LU Ye. Application of Near-infrared Spectroscopy in Food Adulteration Detection: A Review[J]. FOOD SCIENCE, 2011, 32(1 ): 265-269 https://doi.org/10.7506/spkx1002-6630-201101063

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Application of Near-infrared Spectroscopy in Food Adulteration Detection: A Review

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