磁泳分离技术在食品质量检测中的应用研究进展

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-10 DOI:10.1016/j.jfca.2024.106922

Zhongshi Zhu , Jinrui Yang , Peishuai Tong , Chen Niu , Naseer Ahmad , Lei Zhang , Hao Yuan , Yuxuan Song

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引用次数: 0

摘要

食品安全问题危害人类健康，因此，食品质量检测对于避免健康威胁至关重要。磁泳分离法因其操作简单、快速、高效等优点，在食品检测中显示出巨大的应用潜力。因此，本文回顾了过去 30 年磁泳分离的发展和方法。本文介绍了磁珠的大小、类型和改性方法，并重点探讨了磁泳分离与各种生物传感器或其他方法相结合在食品质量检测中的应用。通过文献计量学分析了磁泳分离的主要研究方向。最后，对磁分离的发展趋势进行了展望。本文有助于读者了解磁分离在食品质量检测中的积极影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Research progress on the application of magnetophoretic separation technology in detection of food quality

Food safety problems endanger human health; thus, food quality detection is crucial to avoid health threats. Magnetophoretic separation has shown great potential application in food detection because of its advantages of simple and fast operation and high efficiency. Therefore, this paper reviews the development and methods of magnetophoretic separation in the past 30 years. It introduces the size, types, and modification methods of magnetic beads and focuses on the magnetophoretic separation applications combined with various biosensors or other methods in food quality detection. The leading research directions in magnetophoretic separation are analyzed by bibliometrics. Finally, the development trends of magnetophoretic separation are prospected. The paper can help readers understand the positive influence of magnetophoretic separation in food quality detection.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.