食品新鲜度指示器的研究与发展趋势
食品新鲜度与消费者的饮食安全密切相关。新鲜度指示器可检测食品腐败所产生的释放物并产生直观的颜色变化指示食品的新鲜度, 成为研究热点。这些释放物包括挥发性盐基氮、二氧化碳、硫化氢等。围绕这些释放物分别开发了盐基氮指示型、二氧化碳指示型以及硫化氢指示型指示器。本文综述了上述指示器的工作原理及研究进展, 并指出加强指示新鲜度对象的特异性识别, 发展天然色素显色剂型指示器, 发展接触式非破坏型指示器, 发展电子式智能化指示器是主要的发展趋势。随着新鲜度指示器技术不断成熟, 其在新鲜食品包装领域将会得到越来越广泛的应用。
Food freshness is closely related to consumers' dietary safety. The freshness indicators, which can detectthe release of food spoilage and produce intuitive color changes to indicate the freshness of the food, have become a research hotspot. These emissions include volatile base nitrogen, carbon dioxide, hydrogen sulfide, and so on. Salt-based nitrogen-indicator, carbon dioxide-indicator, and hydrogen sulfide indicator were developed according to these emissions. This paper reviewed the working principles and research progress of the above indicators, pointed out that the specific recognition of objects that instruct freshness should be improved, and the development of natural pigment color indicator, the development of contact non-destructive indicators, and the development of electronic intelligent indicators were the main development trends. With the continuous improvement of the freshness indicator technology, the food freshness indicators will be more and more widely used in fresh food packaging.
标题：食品新鲜度指示器的研究与发展趋势
英文标题：Research and development trend of food freshness indicator
作者：
蒋海云 湖南工业大学包装与材料工程学院
曾慧 湖南工业大学包装与材料工程学院
张诗浩 湖南工业大学包装与材料工程学院
张巍然 湖南工业大学包装与材料工程学院
欧阳华艺 湖南工业大学包装与材料工程学院
中文关键词:新鲜度,指示器,食品安全,
英文关键词:freshness, indicator, food safety,
发表日期：2018-03-12
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