What are the main types of spectral methods for food safety detection?

There are four spectral methods for food safety detection, namely, ultraviolet-visible spectrophotometry, atomic absorption spectrophotometry, fluorescence spectrophotometry and near-infrared spectrophotometry.

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The molecular absorption spectrum produced by absorbing electromagnetic radiation energy in the wavelength range of 200-760nm is called the ultraviolet-visible absorption spectrum of substances, which is divided into ultraviolet-ultraviolet-visible light.

The method of qualitative and quantitative analysis of substances by absorption spectrum is called ultraviolet-visible spectrophotometry.

Spectrophotometry. It is widely used in the field of food analysis, especially in the determination of plasma contents of lead, iron, lead, copper and zinc in food.

With the development of accurate determination of trace minerals in biological samples by atomic absorption spectrometry, atomic absorption spectrometry has become more and more popular, paving the way for unprecedented development in many fields such as food analysis, food nutrition, food biochemistry, food toxicology and so on.

Road. In particular, plasma is used as a laser light source for atomic emission spectroscopy, and the conductivity method

The commercialization of inductively coupled plasma emission spectrometer began in the late 1970s. Atomic absorption spectrometry can not only determine conventional metal elements in food, such as zinc and copper in plasma, but also accurately determine many rare elements such as potassium, copper and selenium.

The fluorescence analysis method has the advantages of simple operation, high sensitivity, good precision and accuracy, wide linear range and low detection limit. Taking AFS-220 1 dual-channel atomic fluorescence spectrometer as an example, when lead in food is determined by atomic fluorescence spectrometry, fluorescence spectrophotometry is used.

The detection limit is 0.3g/L, the linear range is 1.00-500g/L, and the recovery rate is 87%-98%. But the coefficient of variation can reach 0.63%-0.66%, and the average recovery rate is 95. 1%.

Near infrared spectroscopy analysis method omits complicated steps such as weighing, constant volume, extraction and separation. Once the proper calibration is established, the contents of many different components in the same sample can be determined simultaneously. In food analysis, near infrared spectroscopy can be used.

Effective analysis of preservatives in food can also detect moisture, protein, fat, amino acids, cellulose, ash and the quality of food processing products. It is widely used in the field of food analysis, especially in the determination of plasma contents of lead, iron, copper and zinc in food.