Application of Near-Infrared Spectroscopy to Quality Detection of Milk and Its Products

文献类型： 外文期刊

第一作者： Wang Jing

作者： Wang Jing;Wang Jia-qi;Bu Deng-pan;Guo Wei-jie;Shen Jun-shi;Wei Hong-yang;Zhou Ling-yun;Liu Kai-lang;Guo Wei-jie

作者机构：

关键词： Near infrared spectroscopy;Milk and its products;Nutrient component;Quality estimation;On-line detection

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2009 年 29 卷 5 期

页码：

收录情况： SCI

摘要： Milk and its products as a kind of ideal comprehensive nutritional food, has becoming an indispensable part of people's daily life. But at the same time, the quality of dairy products has been also increasingly concerned by consumers. Real-time, rapid and accurate detection of milk and its products in terms of component, adulterants, residues and preservatives is the primary condition for improving the dairy products quality and controlling the production process. Quality predication of milk and its products was often completed by laboratory analysis in the past, which was complicated and time-consuming and could not satisfy the needs for evaluating the milk products quality and monitoring the production proceeding effectively. How to predict the quality of milk and its products quickly and accurately is a practical problem that needs to be resolved. Near-infrared spectroscopy (NIRS) is a rapid, convenient, highly efficient, non-destructive and low-cost analytical technique, which has been widely used in various fields for quantitative and qualitative analysis. As a new analysis technique, NIRS has great potential of application to milk and its products detection, owning to its quick, concise and non-destructive characteristics. The main nutrient components were the major index of milk and its products quality evaluation. Determining the main nutrient components of milk and its products rapidly can provide sound basis for evaluating the products quality. At the same time, adulterants, residues and preservatives were also distinct fingerprint characteristics in the NIR spectra just like the main nutrient components. So this new approaches could also be used in quality distinguishing and on-line detection of milk and its products. Many researches have also concluded that NIRS technology has good stability and high prediction ability on dairy products analysis, exhibites well correlation with the result by labor analysis method. In the present paper, the principles and advantages of NIRS were described. The research advancement of NIRS utilization for milk products nutrient component determination, quality estimation and on-line detection and the application prospect were comprehensively reviewed. With the development of spectral technique, the prediction model gained through NIRS will be more and more reliable and practicable, and the NIRS technique will be more widely used in milk and its products determination, quality estimation and on-line detection.

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