Safety analysis of edible oil products via Raman spectroscopy
Safety analysis of edible oil products via Raman spectroscopy
复制标题
通过拉曼光谱分析食用油产品的安全性
DOI：
10.1016/j.talanta.2018.08.074
复制
发表时间：
2019-01-01
期刊：
影响因子：
6.1
通讯作者：
Liu, Maili
中科院分区：
文献类型：
--
作者：
Hu, Rui;He, Ting;Liu, Maili
拉曼光谱是一种基于拉曼散射效应的光谱技术，它提供了一种可以识别分子的结构指纹。由于其无损、高灵敏度以及可在线检测的特点，拉曼光谱现在越来越多地应用于从基础研究到食品安全工程的各个领域。食用油在人类饮食中具有很高的营养价值，其安全性和质量已成为一个主要的关注点和问题。因此，食用油已成为拉曼光谱众多应用的对象。本综述简要评估了近十年来拉曼光谱在油品质量和安全分析中的应用。此外，通过结合对油品中有害物质和生物活性成分检测的介绍，本文还总结了拉曼光谱应用中的一系列新兴分析技术。
Raman spectroscopy is a spectroscopic technique based on Raman scattering effects and provide a structural fingerprint by which molecules can be identified. Owing to its non-destructive, high sensitivity and allowing online detection, Raman spectroscopy is now increasingly being applied in various fields from fundamental research to engineering in food safety. Edible oils provide high nutritional value in the human diet and their safety and quality have become a major concern and issue. Thus, edible oils have been the subject of a number of applications of Raman spectroscopy. This present review briefly evaluates Raman spectroscopy applications in the quality and safety analysis of oil products in the latest decade. In addition, by integrating the introduction of the detection of harmful substances and bioactive components in oil product, this paper also summarizes a series of emerging analytical technologies in applications of Raman spectroscopy.