Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

被引：56
作者：
Zhang, Shun [1 ]
Liu, Shuliang [1 ]
Shen, Li [1 ]
Chen, Shujuan [1 ]
He, Li [1 ]
Liu, Aiping [1 ]
机构：
[1] Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China
来源：
CURRENT RESEARCH IN FOOD SCIENCE | 2022年 / 5卷
关键词：
Near-infrared spectroscopy; Nondestructive analysis; Wheat flour; Quality; Safety; REFLECTANCE SPECTROSCOPY; BENZOYL PEROXIDE; NIR SPECTROSCOPY; INSECT FRAGMENTS; PROTEIN-CONTENT; QUALITY-CONTROL; COMMON WHEAT; DURUM-WHEAT; DEOXYNIVALENOL; PREDICTION;
D O I：
10.1016/j.crfs.2022.08.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The quality and safety of wheat flour are of public concern since they are related to the quality of flour products and human health. Therefore, efficient and convenient analytical techniques are needed for the quality and safety controls of wheat flour. Near-infrared (NIR) spectroscopy has become an ideal technique for assessing the quality and safety of wheat flour, as it is a rapid, efficient and nondestructive method. The application of NIR spectroscopy in the quality and safety analysis of wheat flour is addressed in this review. First, we briefly summarize the basic knowledge of NIR spectroscopy and chemometrics. Then, recent advances in the application of NIR spectroscopy for chemical composition, technological parameters, and safety analysis are presented. Finally, the potential of NIR spectroscopy is discussed. Combined with chemometric methods, NIR spectroscopy has been used to detect chemical composition, technological parameters, deoxynivalenol, adulterants and ad-ditives of wheat flour. Furthermore, NIR spectroscopy has shown great potential for the rapid and online analysis of the quality and safety of wheat flour. It is anticipated that the current review will serve as a reference for the future analysis of wheat flour by NIR spectroscopy to ensure the quality and safety of flour products.
引用
收藏
页码：1305 / 1312
页数：8
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