荧光光谱在肉类分析中的应用

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-10 DOI:10.1016/j.jfca.2025.107613

Hualing Liao , Li Chao , Dan Xie , Xiping Zhu , Qibin Zhuang , Jiqin Zhang

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引用次数: 0

摘要

肉类在人类消费和饮食文化中起着至关重要的作用。荧光光谱技术作为一种无损检测技术，在肉类质量安全的快速、无损评价中具有广阔的应用前景。本文综述了基于荧光光谱的荧光分析技术在肉类质量特征检测和安全评价中的应用。荧光分析技术包括荧光探针、荧光传感器、表面增强荧光、激发发射矩阵、同步荧光光谱和正面荧光光谱。荧光光谱具有快速、无损和高灵敏度检测等优点。当与适当的数据分析方法相结合时，荧光光谱法可以满足肉类的检测需求。

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Application of fluorescence spectroscopy in meat analysis

Meat plays a crucial role in human consumption and dietary culture. Fluorescence spectroscopy, as a non-destructive testing technique, holds great promise for the rapid and non-destructive assessment of meat quality and safety. This review introduces the detection principles and applications of fluorescence analysis technology based on fluorescence spectroscopy for the detection of quality characteristics and safety assessment of meat. Fluorescence analysis techniques include fluorescence probes, fluorescence-based sensors, surface-enhanced fluorescence, excitation-emission matrices, synchronous fluorescence spectroscopy, and front-face fluorescence spectroscopy. Fluorescence spectroscopy offers several advantages, including rapid, non-destructive, and highly sensitive detection. When combined with appropriate data analysis methods, fluorescence spectroscopy can meet the detection needs of meat can be met.

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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.