食品表征屬性與品質識別新技術及設備研究

陳穎 吳亞君 韓建勛

摘 要：隨著高附加值食品產業的發展，國內外，尤其是國內的學者對食品真偽鑒別技術研究越來越重視。該研究基于分子生物學技術，針對燕窩、蜂蜜、鮭魚、海參、冬蟲夏草等高附加食品開展了食品真實表征屬性生物識別新技術研究，分別建立了燕窩及偽品實時熒光PCR檢測方法、蜂蜜蜜源成分實時熒光PCR檢測方法、鮭科魚類實時熒光PCR鑒定方法、海參實時熒光PCR鑒別方法、冬蟲夏草實時熒光PCR檢測方法，填補了我國在其檢測技術方面的空白；在食品質量品質屬性生物識別技術研究方面，以蛋白為檢測對象，結合免疫學及質譜學等相關技術，探索了蜂王漿新鮮度的免疫檢測方法、蜂王漿新鮮度的毛細管凝膠電泳方法、雜環胺HPLC-MS-MS 檢測方法、乳制品中羥脯氨酸的免疫分析方法的建立，該項技術的研究目前在我國具有一定的前瞻性；在食品感官品質仿生識別技術檢測方面，分別建立了普洱茶香氣特征評價方法，研究了蜂膠、普洱茶品質評價基礎數據與特征指標、建立了傳感器特征提取方法、初步開發了氣體色敏傳感器檢測系統，研制了具有自主獨立知識產權的能夠剖析食品特定味覺屬性的新型電子舌系統，為食品質量安全快速分析檢測方面提供了新的技術手段。

關鍵詞：食品產業 PCR檢測 食品檢測 食品質量

Abstract：With the development of high value-added food industry at home and abroad， especially domestic scholars research on food authenticity identification technology is more and more attention. This topic based on the molecular biology technology， in view of the bird's nest， honey， salmon， sea cucumber， Chinese caterpillar fungus such as additional food carried out true characterization of biometric technology research， respectively， set up the bird's nest and falsify real-time fluorescent PCR detection methods， honey bee component real-time fluorescent PCR detection method， salmon fish real-time fluorescence PCR identification method， the sea cucumber real-time fluorescence PCR identification method， Chinese caterpillar fungus real-time fluorescent PCR detection methods， to fill the gaps in our country in terms of its detection technology. In food quality attributes of biological recognition technology research， for protein detection object， combined with immunology and related technology such as mass spectroscopy， explored the determination of the freshness of royal jelly， immune detection method， capillary gel electrophoresis method for the determination of the freshness of royal jelly， and heterocyclic amines HPLC - MS - MS detection method， dairy， immune analysis method of hydroxyproline in the establishment of the technology research at present in our country have certain forward-looking； In terms of food quality biomimetic recognition technology testing， respectively established the puer tea aroma characteristic evaluation method， studied the propolis， pu'er tea quality evaluation index based data and characteristics， a sensor feature extraction method is established， a preliminary developed gas sensor detection system of color， developed with independent intellectual property rights to analyze the specific taste food properties of new type electronic tongue system， rapid analysis for food quality and safety testing has provided a new technical means.

Key Words：food characterization properties；Quality identification；Food detection

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