Food and Fermentation Industries >

2011 , Vol. 37 >Issue 11: 159 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.11.012

Food and Fermentation Industries

Research Progress of Application of Near Infrared Spectroscopy in Food Analysis

  • Zhang Zhong-yuan~ ,
  • Liu Jing~ ,
  • Guan Xiao~ ,
  • Yang Yong-jian~ ,
  • Yang Cai-xia~
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Online published: 2011-11-25

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Abstract

In recent 30 years,near-infrared spectroscopy analysis,which is a kind of high-efficient and low-cost technology widely used for control of food quality,has been improved rapidly.Combining with novel chemometrics methods,it could be used for the analysis of food component,food classification and adulteration detection and so on. In this paper,the application of near infrared spectroscopy combined with chemometrics methods in food analysis in recent years are reviewed.

Key words： near-infrared spectroscopy;;detection of food quality;;research progress

Cite this article

Zhang Zhong-yuan~ , Liu Jing~ , Guan Xiao~ , Yang Yong-jian~ , Yang Cai-xia~ . Research Progress of Application of Near Infrared Spectroscopy in Food Analysis[J]. Food and Fermentation Industries, 2011 , 37(11) : 159 -165 . DOI: 10.13995/j.cnki.11-1802/ts.2011.11.012

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