食品溯源技术研究进展

马慧鋆,余冰雪,李妍,晋泽怡,张晓力

食品与发酵工业 ›› 2017, Vol. 43 ›› Issue (5) : 277.

PDF(3901 KB)
PDF(3901 KB)
食品与发酵工业 ›› 2017, Vol. 43 ›› Issue (5) : 277.

食品溯源技术研究进展

  • 马慧鋆,余冰雪,李妍,晋泽怡,张晓力
作者信息 +

Research progress in food traceability technology

  • MA Hui-jun,YU Bing-xue,LI Yan,JIN Ze-yi,ZHANG Xiao-li
Author information +
文章历史 +

摘要

食品安全是关乎每个人民的生存大事,而食品溯源技术是解决食品安全性问题的重要技术之一.文中主要从物理、化学、生物方法3种食品溯源技术展开讨论,分别讨论了近红外光谱溯源技术、物联网标签溯源技术、同位素溯源技术、矿物元素溯源技术、有机成分溯源技术、虹膜特征技术和DNA溯源这7种溯源方法的原理与国内外研究进展,并对这7种技术进行了对比分析,分别讨论了其优缺点与应用前景.

Abstract

Food traceability technology is a very important technology in solving food safety issues.Three kinds of food traceability technology,such as physical technology,chemical technology and biological technology are discussed,including near infrared spectroscopy traceability technology,internet label traceability technology,isotope traceability technology,mineral element traceability technology,organic component traceability technology,iris recognition traceability technology and DNA traceability technology.The advantages,disadvantages and application prospects of different food traceability technology are discussed.

引用本文

导出引用
马慧鋆,余冰雪,李妍,晋泽怡,张晓力. 食品溯源技术研究进展[J]. 食品与发酵工业, 2017, 43(5): 277
MA Hui-jun,YU Bing-xue,LI Yan,JIN Ze-yi,ZHANG Xiao-li. Research progress in food traceability technology[J]. Food and Fermentation Industries, 2017, 43(5): 277

基金

科研基地建设-科技创新平台-优秀团队科技成果转化支撑项目(19008001237)
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