摘要
蛋白质作为食品中的主要营养成分,其种类和含量可以全面地反映蛋白基食品的品质与质量.指纹图谱指的是利用先进的分析技术手段,找到样品的共有特征,并以图谱的形式进行展示的一种分析技术,其可以与化学计量学等多种分析方法相结合,在食品品质鉴定、真伪鉴别、产地溯源等方面应用广泛.本文对最新的基于指纹图谱技术的蛋白基食品品质分析常用方法手段进行了综述,并对其在食品分析方面的发展进行了展望.
As the main nutrient component in food,the protein type and content can reflect the character and quality of protein-based food.The fingerprint refers to an analytical technique that uses advanced analytical techniques to find common features of the sample and display them in the form of maps.It can be combined with various analytical methods such as stoichiometry and is widely used in food quality identification,authenticity identification and origin traceability and so on.In this paper,the latest methods of protein-based food quality analysis based on fingerprint technology were reviewed,and their development in food analysis was prospected.
作者
何晓峰
温小波
滕博
HE Xiaofeng;WEN Xiaobo;TENG Bo(Science College of Shantou University,Shantou 515063,Guangdong,China)
出处
《汕头大学学报（自然科学版）》
2021年第4期39-52,共14页
Journal of Shantou University：Natural Science Edition
基金
广东省自然科学基金(2020A1515011357)
广东省普通高校青年创新人才项目(2018KQNCX081)
广东省促进经济高质量发展专项资金(GDNRC[2020]076)
汕头大学科研启动基金(NTF18031)。
关键词
质量控制体系
指纹图谱
蛋白基食品
品质分析
quality control system
fingerprint
protein-based food
quality analysis
