食品表征属性与品质识别新技术及设备研究

陈颖 吴亚君 韩建勋

摘 要：随着高附加值食品产业的发展，国内外，尤其是国内的学者对食品真伪鉴别技术研究越来越重视。该研究基于分子生物学技术，针对燕窝、蜂蜜、鲑鱼、海参、冬虫夏草等高附加食品开展了食品真实表征属性生物识别新技术研究，分别建立了燕窝及伪品实时荧光PCR检测方法、蜂蜜蜜源成分实时荧光PCR检测方法、鲑科鱼类实时荧光PCR鉴定方法、海参实时荧光PCR鉴别方法、冬虫夏草实时荧光PCR检测方法，填补了我国在其检测技术方面的空白；在食品质量品质属性生物识别技术研究方面，以蛋白为检测对象，结合免疫学及质谱学等相关技术，探索了蜂王浆新鲜度的免疫检测方法、蜂王浆新鲜度的毛细管凝胶电泳方法、杂环胺HPLC-MS-MS 检测方法、乳制品中羟脯氨酸的免疫分析方法的建立，该项技术的研究目前在我国具有一定的前瞻性；在食品感官品质仿生识别技术检测方面，分别建立了普洱茶香气特征评价方法，研究了蜂胶、普洱茶品质评价基础数据与特征指标、建立了传感器特征提取方法、初步开发了气体色敏传感器检测系统，研制了具有自主独立知识产权的能够剖析食品特定味觉属性的新型电子舌系统，为食品质量安全快速分析检测方面提供了新的技术手段。

关键词：食品产业 PCR检测 食品检测 食品质量

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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