Spectroscopic, Chromatographic, and Chemometric Techniques Applied in Food Products Characterization

[摘要] Spectroscopy is a technique indispensable for evaluating the quality of foods. It includes ultraviolet–visible (UV-Vis), fluorescence (FL), infrared (IR), mid-infrared (MIR),near-infrared (NIR), Raman, and nuclear magnetic resonance (NMR) methods that canbe used to determine food composition and to detect food adulteration [1]. On the otherhand, chromatography is a powerful analytical tool for separating individual compoundsin foods. Several chromatography methods have been developed to that end. Some includecolumn chromatography, thin-layer chromatography (TLC), paper chromatography (PC),gas chromatography (GC), ion exchange chromatography (IEC), gel permeation chromatography (GPC), high-pressure liquid chromatography (HPLC), and affinity chromatography(AC) [2]. Chemometric techniques in analytics use mathematical and statistical methodsto obtain relevant information on food matrices [3]. Coupled with spectroscopic or chromatographic characterization, it serves as an essential and incredibly flexible tool for foodanalysis at all levels [4].

[学科分类] 社会科学、人文和艺术（综合）