A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms

doi:10.7506/spkx1002-6630-201801046

Abstract

Abstract: In recent years, infrared (IR) spectroscopy has caught much attention due to its characteristics of high accuracy, rapidity and nondestructiveness. With increasing maturation of IR spectroscopy and the development of the related theory, this promising technology has been widely applied to the quality control and chemical analysis of edible mushrooms. In this review, we have summarized the application of IR spectroscopy in the quality control and chemical analysis of edible mushrooms worldwide. This article presents a review of recent studies on the application of IR spectroscopy to identify different species, geographical origins and parts of edible mushrooms and quantify their chemical composition. In conclusion, this review is expected to provide valuable theoretical information for further development and utilization of edible mushrooms.

Key words: infrared spectroscopy, edible mushroom, discrimination, quantitative analysis, development and utilization

CLC Number:

TS201.2

YAO Sen, ZHANG Ji, LIU Honggao, LI Jieqing, WANG Yuanzhong. A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms[J]. FOOD SCIENCE, 2018, 39(1): 305-312.

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A Review of the Application of Infrared Spectroscopy in Chemical Analysis and Quality Control of Edible Mushrooms

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