近紅外光譜技術(shù)在食品檢測(cè)中的應(yīng)用研究

Research on the Application of Near-Infrared Spectroscopy Technology in Food Detection

KANG Yumin1， YANG Zhen2*， GU Congcong （1.Shandong Xiangchi Jianyuan Biotechnology Co.，Ltd.，Binzhou 2565oo， China; 2.Shandong Xiangchi Grain and Oil Co.， Ltd.， Binzhou 25650o， China; 3.Shandong Yuxin Biotechnology Co.， Ltd.， Binzhou 2565oo， China）

Abstract： As arapid，non-destructive，and efcient detection method， near-infrared spectroscopytechnology has shownbroad apication prospects inthefieldoffooddetection inrecent years.Thispaper combs through the specific applications of near-infrared spectroscopy technology in aspects such as food quality identification，component analysis，freshess evaluation，and genetically modifiedcomponent detection.Ialsoexplores its techical advantages and proposes a series of optimization strategies，aiming to provide theoretical references for promotingthe in-depth application of near-infrared spectroscopy technology in food detection.

Keywords： near-infrared spectroscopy technology; food detection; food safety

隨著食品生產(chǎn)工業(yè)化和供應(yīng)鏈全球化，各類食品污染、摻假等問題頻發(fā)，嚴(yán)重威脅著人們的身體健康和生命安全。（剩余4316字）