Raman spectroscopy for food quality assurance and safety monitoring: a review

被引：72
作者：
Sun, Yue [1 ]
Tang, Haibin [2 ,3 ,4 ]
Zou, Xiaobo [1 ]
Meng, Guowen [2 ,3 ,4 ]
Wu, Nianqiang [5 ]
机构：
[1] Jiangsu Univ, Sch Food & Biol Engn, Agr Prod Proc & Storage Lab, Zhenjiang 212013, Jiangsu, Peoples R China
[2] Chinese Acad Sci, Key Lab Mat Phys, 350 Shushanhu Rd, Hefei 230031, Anhui, Peoples R China
[3] Chinese Acad Sci, Inst Solid State Phys, Anhui Key Lab Nanomat & Nanotechnol, HFIPS, 350 Shushanhu Rd, Hefei 230031, Anhui, Peoples R China
[4] Univ Sci & Technol China, Hefei 230026, Anhui, Peoples R China
[5] Univ Massachusetts Amherst, Dept Chem Engn, Amherst, MA 01003 USA
来源：
CURRENT OPINION IN FOOD SCIENCE | 2022年 / 47卷
基金：
中国国家自然科学基金;
关键词：
SERS CHIPS; SCATTERING; ASSAY; IMMUNOASSAY; MYCOTOXINS; SENSOR;
D O I：
10.1016/j.cofs.2022.100910
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Recently, Raman spectroscopy has been developed rapidly and employed for food quality assurance and safety monitoring due to its distinctive advantages of water-insensitive, real-time, field-deployable, label-free, and fingerprinting-identification features as compared with traditional large-scale laboratory -based analytical techniques. This review article discusses the detection/measurement methods of Raman spectroscopy in food safety and quality assurance, including food-sample pretreatment methods, detection-platform design, data analysis, chemometrics, and Raman readers. In addition, this article highlights applications and advantages of Raman technologies in food-production chain, including plant growth, food processing, transportation, storage, and marketing.
引用
收藏
页数：14
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