拉曼光谱技术在肉类掺假检测方面的应用研究进展

随着人们对高品质肉要求的提高，对快速、可靠的肉类掺假鉴别需求也不断增加。拉曼光谱技术是基于非弹性散射原理建立起来的分子结构表征技术，该技术能检测出官能团分子的化学结构，经过几十年的发展已广泛应用于食品检测，具有快速、无损、无污染、简单、可重复等优点，在肉品掺假检测方面取得了较好研究结果，应用潜力巨大。本文对近年来拉曼光谱技术在肉类掺假检测方面的研究进展和最新研究成果进行综述，并讨论其存在的问题及发展前景。

Progress on the Application of Raman Spectroscopy in Meat Adulteration Detection

With the growing consumer interest in high quality meat, the demand for fast and reliable techniques for the detection of meat adulteration is growing. Raman spectroscopy is a molecular structure characterization technology based on the principle of inelastic scattering, which can detect the chemical structure of functional group molecules. Raman spectroscopy has been widely used in food detection since it was developed decades ago. It is fast, non-destructive, nonpolluting, simple and repeatable, and has been applied in the detection of meat adulteration with good results, showing a great potential for application. This review assembles the latest advances in the application of Raman spectroscopy in meat adulteration detection, and discusses problems existing in this field and future prospects.