食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 227 - 235

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025489

分析与检测

基于太赫兹光谱分析技术的肉类鉴别

  • 杨少壮 ,
  • 李灿 ,
  • 李辰 ,
  • 王志琪 ,
  • 黄略略
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  • 1(深圳华大生命科学研究院,广东 深圳,518083)
    2(深圳市太赫兹科技创新研究院,广东 深圳,518102)
    3(深圳麦科田生物医疗技术有限公司,广东 深圳,518055)
    4(深圳职业技术学院 应用化学与生物技术学院,广东 深圳,518055)
硕士,工程师(李辰副高级工程师为通讯作者,E-mail:cheryl619@hotmail.com)

收稿日期: 2020-08-26

  修回日期: 2020-11-29

  网络出版日期: 2021-07-16

基金资助

国家自然科学基金项目(31972207);深圳市基础研究计划资助项目(JCYJ20170818114655536)

收起

Study of meat identification based on terahertz spectroscopy

  • YANG Shaozhuang ,
  • LI Can ,
  • LI Chen ,
  • WANG Zhiqi ,
  • HUANG Luelue
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  • 1(BGI Life Science Research Institution,Shenzhen 518083,China)
    2(Shenzhen Institute of Terahertz Technology and Innovation,Shenzhen 518102,China)
    3(Medcaptain Medical Technology Co.,Ltd,Shenzhen 518055,China)
    4(School of Applied Chemistry and Biological Technology,Shenzhen Polytechnic,Shenzhen 518055,China)

Received date: 2020-08-26

  Revised date: 2020-11-29

  Online published: 2021-07-16

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摘要

利用太赫兹时域光谱仪,获取和分析不同来源及品种肉质冻干及压片后的太赫兹光谱参数信息,从而实现不同肉类组织之间的鉴别。研究表明,含水量差距较大的新鲜肉组织,可直接通过太赫兹时域/频域信号的强度差异进行快速判别;含水量相近的不同肉类,通过定性分析冻干样品在0.6~1.4 THz波段上的吸收系数、折射率、介电常数虚部和介质损耗角正切等多维光谱参数,采用主成分分析-支持向量机可实现不同肉类之间的准确判别。研究结果展示了太赫兹光谱分析技术在不同组织、不同品种及同品种不同品牌肉类鉴别上的可行性,为在肉类掺假打击等实际应用场景中提供了理论基础和实验依据。

关键词： 肉类鉴别; 太赫兹光谱; 主成分-支持向量机; 光谱分析; 吸收系数; 折射率

本文引用格式

杨少壮 , 李灿 , 李辰 , 王志琪 , 黄略略 . 基于太赫兹光谱分析技术的肉类鉴别[J]. 食品与发酵工业, 2021 , 47(11) : 227 -235 . DOI: 10.13995/j.cnki.11-1802/ts.025489

Abstract

In this study, terahertz time-domain spectroscopy was used to analyze the spectrum of different kinds of samples, including fresh tissues (fat, skin and lean meat) and freeze-dried meats (different varieties: fish, chicken, beef; different brands: Pin-de-xian pig, Mao-feng pig, Yi-hao-tu pig), so as to identify different biological tissues. The results showed that: (1) fresh tissues with large differences in water content can be quickly discriminated directly by the strength of the terahertz time-domain and frequency-domain signal; (2) different meats with similar water content can be freeze-dried to remove moisture, and be effectively distinguished by analyzing qualitatively multi-dimensional spectral parameters such as absorption coefficient, refractive index, imaginary part of dielectric constant, and dielectric loss tangent value at 0.6-1.4 THz, combined with principal component analysis and support vector machine(PCA-SVM for short) methods. The results demonstrated that the feasibility of terahertz spectroscopy in the identification of different tissues, different varieties and different brands of meat, which provides the theoretical foundation and experiment basis for the practical application scenarios such as the fight against meat adulteration.

Key words： meat identification; terahertz spectroscopy; PCA-SVM; spectral analysis; absorption coefficient; refractive index

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