食品腐败相关气体检测研究进展

食品在贮藏、运输和销售等环节中由于本身的酶促反应以及微生物的污染,容易发生腐败变质,不仅降低了食品的营养价值,而且其产生的腐败微生物及毒素等多种有毒有害物质也会对食品安全造成严重威胁,因此食品腐败检测对于降低食品安全风险具有重要意义。而食品腐败检测因其方法技术的限制,目前仍是食品安全领域极具挑战性的难题之一。检测食品腐败过程中产生的特征气体的技术方法具有便捷、高效、无损等优点,因此成为了当前食品腐败检测研究领域的热点。本文将对气体检测在食品腐败检测中的最新进展进行综述,对比色法、荧光、电子鼻以及电化学传感方法进行分类总结,重点阐述纳米材料传感在气体检测中的应用,及其与物联网、机器学习相结合的辅助分析方法,展望了气体检测在食品腐败检测行业中的发展趋势和即将面临的挑战,为食品腐败检测中气体检测的研究提供参考和启发。

Recent advances in gas detection related to food spoilage

Food is susceptible to spoilage due to enzymatic reactions and microbial contamination during storage, transportation and distribution. Spoiled food is lower in nutritional value, as well as poses a serious threat to food safety due to the production of microorganisms, toxins and other harmful substances. Detection of food spoilage is of great significance for reducing food safety risks. The detection of food spoilage is still one of the most challenging problems in the field of food safety due to the limitation of the method and technology. The detection of characteristic gases generated during food spoilage is convenient, efficient, and non-destructive, therefore, it has become a hot topic in food spoilage detection research. This paper reviewed the latest progress of gas detection in food spoilage detection, summarized the colorimetric, fluorescence, electronic nose and electrochemical sensing methods, focused on the application of nanomaterial sensing in gas detection, and its auxiliary analysis methods combined with the Internet of Things and machine learning, looked forward to the development trend and upcoming challenges of gas detection in the food spoilage detection industry, and provided reference and inspiration for relevant research based on gas detection related to food spoilage.