Advances in Application of Fingerprint Technology in Food Analysis

被引：0
|
作者：
Zhenjia Z. [1 ,2 ]
Wenqing Z. [2 ]
Hao L. [3 ]
Li Z. [4 ]
Peng Z. [4 ]
Yue M. [1 ]
机构：
[1] Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Ag
[2] College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Taian
[3] Longda Foodstuff Group Co., Ltd., Yantai Longda Food Co., Ltd., Yantai
[4] Shandong Zhongping Pharmaceutical Co., Ltd., Linyi
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 12期
关键词：
component analysis; fingerprint; food; process control; quality evaluation;
D O I：
10.13386/j.issn1002-0306.2020070109
中图分类号：
学科分类号：
摘要：
Fingerprint technology is based on a certain characteristic of the sample. It uses modern analysis methods to obtain chromatogram, spectra and other spectral data that can represent the characteristics of the sample, so as to carry out component identification and quality control. It is a quantifiable method that is fast, sensitive, convenience and other advantages. It is a quantifiable method that has the advantages of rapid, sensitive and convenient. It is not only widely used in the traditional Chinese medicine industry, but also have huge application potential in food sources, quality testing and authenticity identification. The commonly used technical means of fingerprints include high performance liquid chromatography, gas chromatography, capillary electrophoresis and other chromatographic methods, ultraviolet spectroscopy, infrared spectroscopy, fluorescence spectroscopy and other spectroscopy methods, biological fingerprints and nonlinear chemical fingerprints, etc. Analysis methods mainly include chemical pattern recognition and other similarity evaluation methods. This paper mainly introduces the common technical methods and analysis methods of fingerprints, and summarizes the application of chemical fingerprint, biological fingerprint and non-linear chemical fingerprint in many fields such as food origin, species identification, adulteration identification, identification of famous and excellent products, batch consistency evaluation and variety selection. At the same time, the future development of food fingerprints is prospected. © 2021 Science and Technology of Food Industry. All rights reserved.
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页码：413 / 421
页数：8
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